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Tips For Perfect Results
- Use a variety of colorful vegetables to add both nutrition and visual appeal.
- Stir frequently to prevent the pasta from sticking to the bottom of the pot.
- If you like a bit of heat, add a pinch of chili flakes or a splash of hot sauce while cooking.
Ingredients 0/15
Why You'll Love This Recipe
Step 1
Warm some olive oil in a large saucepan over medium heat. Toss in the chopped onion and cook it until it’s soft and translucent, about 3 minutes. Then add the garlic and let it cook for another minute until fragrant. Next, add the rigatoni pasta along with the coconut milk, diced tomatoes, water, garbanzo beans, red curry paste, curry powder, garlic powder, salt, black pepper, and a pinch of red pepper. Give everything a good stir to mix it all together.
Step 2
Put a tight-fitting lid on the pot and bring it to a boil. Once boiling, turn the heat down and let it simmer, stirring every couple of minutes so the pasta doesn’t stick. This should take about 13 to 15 minutes, until the pasta is cooked and the sauce has thickened nicely.
Step 3
When the pasta is almost done, stir in the cherry tomatoes and spinach. Let it cook for another 2 to 3 minutes, just until the spinach wilts and the tomatoes soften a bit. Give it a taste and adjust the seasoning with more salt, pepper, or red pepper if you want a little extra kick. Serve warm and enjoy!
