Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Creamy Thai Curry Pasta with Mushrooms and Peppers Recipe
Serving Amount
Ingredients
1 tbsp sesame oil (or other oil on hand)
3 cloves garlic, minced
1 small yellow onion, finely chopped
2 cup sliced mushrooms
1 bell pepper, thinly sliced
2 tbsp Thai curry paste
1 13.5-ounce can coconut milk (use lite coconut milk for less saturated fat)
1 tbsp soy sauce
1 whole lime, wedged
2 cup cooked fettuccine pasta
2 sprigs cilantro
1⁄2 cup cashews (chili lime flavor if available)
Instructions
Step 1
In a large skillet over medium-low heat, head sesame oil. Once heated, add garlic and onions and cook until fragrant, stirring frequently.
Step 2
Heat pasta water with some salt.
Step 3
Turn heat under skillet to medium, add pepper slices and mushrooms and cook for 3-5 minutes until softened. Stir in curry paste until veggies are coated. Continue cooking for about 2 more minutes, stirring frequently so the curry paste doesn’t burn to the pan.
Step 4
Add coconut milk and soy sauce. Stir and let simmer for 10 minutes.
Step 5
While the curry is simmering, cook the pasta according to package instructions. Reserve ¼ cup pasta water.
Step 6
Add the juice of 2 lime wedges to the curry and stir. Add in pasta water a little at a time to allow the curry to thicken. Add pasta and coat with curry. Serve in a bowl and top each bowl with cilantro and 2 tablespoons of cashews. Serve with a lime wedge and add to taste. Enjoy!
