Penne in sour cream curry with spicy asparagus
2 servings
15 minutes
Penne in creamy curry with spicy asparagus is a vibrant combination of soft creamy notes and spicy Eastern aromas. This dish has roots in Spanish cuisine, where pasta meets exotic spices. The delicate sauce made from sour cream, fish sauce, and lemon gives the penne a creamy texture, while the sautéed curry and chili pepper add warmth and depth of flavor. The spicy asparagus, soaked in sesame oil and soy sauce, brings freshness and a light nutty note. The dish is perfect for both a cozy family dinner and an elegant treat for guests. Its ease of preparation makes it an excellent choice for those wanting to try something unusual without complex culinary techniques.
1
Boil the penne in salted water, then rinse with cold water to stop cooking from internal heat.
- Penne: 150 g
- Olive oil: 20 ml
2
In a heated pan, lightly fry curry powder with finely sliced chili pepper in olive oil until fragrant.
- Red curry powder: 1 teaspoon
- Chili pepper: 0.5 piece
3
Then add chopped garlic and fry for ten seconds. Pour fish sauce and the juice of one lemon into the pan, mix. Remove from heat, let cool slightly, and blend with low-fat sour cream using a blender or whisk.
- Garlic: 1 clove
- Fish sauce: 1 teaspoon
- Lemon: 2 pieces
- Sour cream: 100 g
4
Dress the cold penne with sauce.
- Sour cream: 100 g
5
Grill thin asparagus sprouts for one minute on each side. In a bowl, mix sesame oil with lemon juice and soy sauce, add the grilled asparagus, sprinkle with sesame seeds, mix to coat the asparagus with the sauce, and serve with penne.
- Young asparagus: 50 g
- Sesame oil: 10 ml
- Lemon: 2 pieces
- Soy sauce: 10 ml
- Sesame seeds: pinch
