Thursday, March 19, 2015

Creamy Sweet Chili Pineapple Curry One-Pot Gluten-Free Pasta

I'm still loving the one-pot pasta thing, like the rest of Pinterest . After doing this recipe makeover, I was hooked! Put all your stuff into one pot, boil and stir... How easy is that?!

For this one, I was craving something a little sweet. And a little spicy. And really creamy.

Actually, I was kinda premenstrual, but I personally feel that's when the best recipes come about. (Hello, Salted Cashew Crispy Marshmallow Bites!)

Anyway, I started with the idea to make a pineapple pasta. Then, I thought, What if it was creamy, as well as fruity? Finally, I realized if I didn't add a little kick to it, I was probably going to melt into a sugary pool of vegan premenstrual sweet-creaminess. So, the spice entered the ensemble.

Here's how to get your spicy-creamy-sweet groove on, no matter what time of the month it is:

Creamy Sweet Chili Pineapple Curry One-Pot Gluten-Free Pasta

8 oz. gluten-free spaghetti-style pasta
1 - 20 oz. can pineapple chunks in their own juice, drained (save juice)
1 c. pineapple juice (drained from can)
1 c. vegan sour cream (I use Tofutti Better Than Sour Cream)
1/4 c. sweet chili sauce
1 - 14.5 oz. can diced tomatoes, drained
1/2 c. fresh or frozen peas
3 cloves garlic, minced
1 zucchini, sliced lengthwise and then into 1/4" half-moons
1 1/2 c. water
1 t. curry powder
1 - 15 oz. can baby corn, drained

Tip: Spray gluten-free pasta with non-stick cooking spray or oil and roll the pasta sticks between your palms, coating the noodles, before placing in pan. This will help keep them from sticking together while they're cooking.

Put all ingredients into a deep skillet, pan, or wok. The liquid should just rise to the top of the ingredients, covering the noodles. Rearrange ingredients, if necessary. (This photo was taken before the water was added, just to show how I arranged the ingredients in the pan.)

Bring all ingredients to a boil, stirring occasionally.

Boil for about ten minutes, stirring constantly.

Let stand for ten minutes before plating, and then enjoy!

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