Fun fact: I was Banza's OG blogger + recipe developer a few years back when they were still a small, new company (my butternut carbonara is the first recipe on their site and a ton more are on their blog!). It's been really exciting to watch them expand to be a household name now, and I love their fun social media initiatives they do to get people cooking creatively with their chickpea pasta. This month, they're all about #BanzaPlusPlants, and running a fun month-long challenge to cook plant-based dishes. I had been craving a vegan Thai curry dish, so this was the perfect opportunity to try combining some new flavors!
True to form these days, I'm getting things done in the nick of time as we close out May. I was only going to share the photo on Instagram, but the recipe honestly turned out so deliciously and was SO easy that I had to share it on here for you guys. As long as you guys can chop two veggies and know how to use a saucepan, you can whip this up in 15 minutes for an easy weeknight dinner! I styled it for fun with these seasonal chive blossoms, but all you need are the chives themselves for the recipe.
Spring Vegan Thai Curry Pasta with Mushrooms + Chives
Gluten-free, Vegan
Ingredients
1 can of full fat Coconut Milk
1/2 dozen Shiitake Mushrooms, thinly sliced
1 box of Banza Pasta Shells
2 tbsp Green Thai Curry paste
2 tbsp of chopped Chives
2 Garlic Cloves, crushed
Juice from 1/2 lime, and a pinch of lime zest
Recipe
1. In a large saucepan, bring a pot of water to boil. Cook box of Banza pasta as per the box instructions, drain, rinse, and set aside.
2. Add coconut milk, curry paste, and garlic cloves to a small saucepan and bring to a simmer over medium-high heat. Add mushrooms and continue to cook over medium-high heat, stirring occasionally. Cook for about 10 minutes until sauce has reduced slightly and has thickened.
3. Add pasta to curry sauce and toss to coat noodles. Add in lime juice, lime zest, and chives, and stir to combine. Serve and enjoy!
