Curried Penne Recipe - Vegetarian Times

Curried Penne


30 minutes or fewer

This unusual ingredient combination surprised VT staffers with its rich, satisfying flavor. Buttermilk creates a tangy, creamy pasta sauce—with half the fat of an Alfredo sauce.

  • 4Servings


  • 8 oz. whole-wheat penne pasta
  • 3 Tbs. slivered almonds
  • 1 Tbs. canola oil
  • 1/2 onion, finely chopped (1/4 cup)
  • 1/2 tsp. whole cumin seeds
  • 1 small tomato, diced (about 1/2 cup)
  • 1 1/2 tsp. mild curry powder
  • 1 cup frozen peas, rinsed under hot water
  • 1 cup low-fat buttermilk
  • 2 Tbs. chopped cilantro


Cook pasta according to package directions. Meanwhile, heat large skillet over medium heat. Add almonds, and toast 2 to 3 minutes, or until lightly browned, stirring frequently. Transfer to small bowl.

Heat oil in skillet over medium-high heat. Add onion, and cook 2 minutes, or until softened. Stir in cumin, and cook 1 minute more, or until fragrant.

Add tomato, curry powder and cayenne. Cook 1 minute, or until liquid has evaporated. Add peas, and cook 1 minute more. Remove from heat, and stir in buttermilk.

Drain pasta, and transfer to large serving bowl. Toss with buttermilk sauce, top with cilantro and almonds, and serve.

Nutrition Information

  • Calories: 348
  • Carbohydrate Content: 56 g
  • Cholesterol Content: 4 mg
  • Fat Content: 8 g
  • Fiber Content: 9 g
  • Protein Content: 13 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 433 mg
  • Sugar Content: 8 g