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Categories:
Pasta mayo yogurt mango curry powder rice wine vinegar brocolli florettes red pepper golden raisins sunflower seds mint mint sprigs shrimp
Viewed: 2 - Published at: 8 years agoIngredients
- 4 C. dry fussilli pasta
- 3/4 c. mayo (fat free)
- 3/4 c. plain non fat yogurt
- 6 oz. mango chutney (Major Gray's is good)
- 1 tsp curry powder
- 1 tsp seasoned rice wine vinegar
- 2 c brocolli florettes (or snowpeas)
- 1 c cubed red pepper
- 1/3 c golden raisins
- 2 TBSP lightly toasted sunflower seds
- 2 TBSP shredded fresh mint
- Fresh mint sprigs for garnish
- optional 1 c cooked shrimp or shredded chicken
Method
- Add pasta to boiling salted water - cook until al dente (DO NOT OVERCOOK) with 3 minutes cooking time remaining add brocolli florettes - remove brocolli and blanch in ice water - drain pasta well and add to serving bowl,add raisins to hot pasta (it will plump them up) - in a food processor add the mayo, yogurt, chutney and curry powder, and a tsp of seasoned rice vinegar - process until large hunks of mango are broken up - add to pasta - add diced red or yellow pepper, , toasted sunflower seeds, torn mint, optional shrimp or shredded chicken - garnish with sprigs of mint-ENJOY
