Good morning, November.
This is probably my favorite month (well aside from June) because Thanksgiving is right around the corner and so is Christmas. This time of the year makes me so happy because I spend all my free time planning what I’m gunna cook n’ bake for Thanksgiving dinner. Then, come Black Friday- I’m all about planning the Christmas menu.
Hey, why not get a head start, right?
So I thought what better way to ring in the holiday season than with a hearty pasta dish that’s simple, fresh n’ flavorful. Kinda like all my recipes. Well, I hope you think they’re all flavorful. This one’s gotta extra kick to it. I used coconut milk and curry powder for a dairy-free creamy sauce that coats the pasta and then I spiced it on up with a lil’ crushed red pepper, sweetened it with grapes and coconut flakes and topped it off with a bright orange bell pepper.
How’s that for a holiday pasta salad?
I so wish you could all come over to my Manhattan apartment for lunch. Wouldn’t that be fun? Even though I live in a typical NYC shoebox apartment I think we could all fit- or at least take turns coming in and out for a bite of pasta…kinda like musical chairs. I just wouldn’t want anyone waiting out in the hallway so I’d just invite you all in. It’d be cozy and fun, don’t cha think?
Mmmmmm, pasta lunch at my house with a cup of hot tea n’ chit chat. Sounds like a perfectly splendid afternoon to me; gluten-free pasta tossed in a coconut curry sauce complete with scallions, grapes and a bell pepper for a summer-like flair.
If you’re a curry freak like me, you’ll go crazy for this dish.
In my opinion, the more the curry the beta’.
I think this is the perfect fix for a chilly November day when the leaves are falling and the chilly winter air is rollin’ in. I used lemon zest in this recipe but if you prefer orange zest, go right ahead because it’ll taste just as good.
Though I haven’t personally tried this dish with rice or quinoa, I’m sure it would taste delish. So, no worries if there’s no pasta in the pantry and it’s cold n’ rainy outside. Have no fear- there are other grains in here- whip up your bag of brown rice or a bit of quinoa or millet.
Heck, you could even make a risotto out of this recipe.
Now we’re talkin’.
I just love the specks of pepper on the delicate pasta. So pretty and dainty.
Almost too pretty to eat. But I don’t think you’ll have any trouble there.
Give yourself a few minutes on the stove top with this coconut milk and curry brewing and let me tell you- you’ll be gobblin’ this up before you can say turkey, hehe.
Come on now, Thanksgiving is only two weeks away.
What ‘cha makin’?
- 1 lb. gluten-free pasta
- 1 tsp. extra-virgin olive oil
- 1 can Thai Kitchen Coconut Milk
- 1 tsp. curry powder
- 1 large orange bell pepper diced
- 1 lb. red grapes
- 2 scallions thinly slice
- 1 Tbsp. unsweetened coconut flakes
- 1 tsp. crushed red pepper flakes
- 1/4 tsp. sea salt
- 1/4 tsp. freshly ground black pepper
- 1 tsp. fresh lemon zest plus more for garnish
Cook pasta according to package directions. Drain; set aside.
Meanwhile, combine olive oil, coconut milk and curry powder in a large pan over medium-low heat; cook for 10 minutes, stirring often. Add cooked pasta and cook for another 2 minutes.
Remove from heat; transfer to a large serving bowl. Add remaining ingredients; gently toss to combine.
Serve warm. Garnish with additional lemon zest.