Healthy pasta recipe that won’t eat your wallet

 

 

 

 

 

 

 

 

 

 

 

 

 

 

By: Elizabeth Stenard

Creative Editor

Here’s a recipe for college students that is healthy, easy to make, vegan and $8.78 for the ingredients!

This one-pot pasta recipe is a true crowd-pleaser filled with delicious and deep flavors. Even better, it is ready in less than 30 minutes start to finish, with an easy clean up of a single pot and your clean plate. This recipe can be halved, or you can keep leftovers in the fridge for the week to make for easy meal prep. It tastes just as delicious the next day.

This pasta dish is full of flavor and although made with curry, it is not spicy. However, if you like a lot of spice, you can add red pepper flakes, extra spices or hot sauce.

Red Curry One-Pot Pasta

(vegan)

~4 servings

1 medium onion, chopped

2 cloves garlic, minced

1 tsp red curry paste

1 ½ tsp curry powder

4 cups (1 box) uncooked rigatoni or similar pasta

3 cups (1 large can) diced tomatoes, do not drain

1 can full-fat coconut milk

~2 cups chopped, fresh tomatoes (Roma work best)

3 handfuls fresh spinach

Salt and pepper to taste

Instructions:

1. Saute onion in a large pot until translucent, about 2-3 minutes. Add garlic and cook one more minute.
2. Add curry paste and curry powder, combining with onions and garlic.
3. Add pasta, can of tomatoes, canned coconut milk and mix until all is well combined and pasta is submerged and fully covered with liquid.
4. On a medium-low simmer, cook all together for about 13 minutes or until pasta is cooked al dente (it will have taken in the liquid from the tomatoes and coconut milk).
5. Add fresh tomatoes and handfuls of spinach to top of pasta, cover pan or pot to allow spinach to steam (around 2 minutes or until dark green). Season with salt and pepper.
6. Serve and enjoy!

Price per serving: $2.20

Calories per serving: 382