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Creamy Curry Pasta

Peggy Exume
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4 People


  • 1 box 10oz Penne Rigate Pasta Lensi Yellow Lentil
  • 2 tablespoons oil
  • 1 yellow onion diced
  • 5 cloves garlic minced
  • 2 teaspoons curry powder
  • 15 oz can coconut milk full fat
  • 1 teaspoon salt or add to taste
  • 10 oz baby bella or cremini mushrooms sliced
  • 2 handfuls of fresh spinach


  • Cook the Yellow Lentil Penne Rigate from Pasta Lensi in salted water as indicated in package directions. I love my pasta soft, so I boiled for a little more than 8 minutes. Boil pasta to preferred texture, or using package instructions, remove from heat, drain, and set aside.
  • While pasta is cooking, in a medium to large pot heat 2 tablespoons of oil over medium heat. Add the onion and garlic and sauté until soft, about 3-4 minutes.
  • Add the curry powder to coat the onions for about 30-60 seconds. Pour in coconut milk and season with salt. Stir together and gently raise heat so that the sauce boils.
  • Simmer the sauce in medium low heat and add mushrooms. Stir and cover pot for about two minutes until mushrooms are cooked. If needed, add boiling pasta water, ¼ cup at a time if sauce is too thick. Remember, you’ll want enough sauce to coat your pasta.
  • Pour the drained Pasta Lensi Yellow Lentil Penne Rigate into the pot with the creamy curry sauce and stir until all the noodles are coated. Remove from heat and add two handfuls of spinach (or more if desired). Stir until spinach wilts. Serve immediately and enjoy!