Black Bean Pasta with Red Curry Sauce

If you’re working alternatives to wheat pasta into your meals, you’ll definitely want to learn about Explore Asian’s line of bean pastas. Made entirely from beans, these ready-to-use noodles lend themselves to a variety of dishes, including this easy vegetarian curry. The black bean noodles used here give a big protein and fiber boost over traditional pastas.

Black Bean Pasta with Red Curry Sauce


1 packet (7.05 oz) of Explore Asian Organic Black Bean Spaghetti (available at many natural products stores and at Amazon.com)
1½ cups of coconut cream
2 tablespoons of red curry paste
1½ tablespoons of grated ginger
2 teaspoons of coriander, chopped
Pinch of sea salt
Dash of ground pepper
2 tablespoons of olive oil
1 whole red pepper, sliced
1 whole yellow pepper, sliced
Plain yogurt for topping, if desired


  1. Boil 8 cups of water.
  2. Add spaghetti and simmer gently for 7–8 minutes or until cooked.
  3. Rinse under cold water.
  4. To make sauce, pour coconut cream, red curry paste, grated ginger and coriander into a pot and bring to a boil.
  5. To cook the peppers, warm them up with olive oil over medium heat and cook for 4–5 minutes.
  6. Mix the spaghetti with the sauce and garnish with peppers and plain yogurt, if desired.


      • We recommend using local, organic and non-GMO ingredients whenever possible.