3 cups dry whole wheat penne
1 Tablespoon olive oil or other cooking oil
1/2 cup red onion, chopped
3 cloves garlic, finely chopped
1 Tablespoon yellow curry paste or to taste (depending on how spicy you like your curry)
1 can of coconut milk (I use a lite version)
1 red bell pepper, chopped into squares
1 yellow bell pepper, chopped into squares
1 orange bell pepper, chopped into squares
1 cup pineapple chunks
1/2 can of chickpeas (or more if you are obsessed with chickpeas like me)
1/2 cup unsalted cashews
1 Tablespoon of cornstarch (or flour)
Cook penne according to directions on package.
Heat olive oil in a large pan or wok over medium heat. Add onion and garlic and sauté for about 3 minutes. Add curry paste and a bit of coconut milk, just enough to mix the paste. Stir for about a minute and add remaining coconut milk. Add peppers and pineapple and let simmer for about 5 minutes. Add chickpeas and cashews. Add cornstarch and stir until sauce begins to thicken. Add pasta and stir until all of the pasta is nicely coated in curry sauce.