Steps to Prepare Favorite Leftover Tomato Curry Flavoured Penne - Free Download

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Before you jump to Leftover Tomato Curry Flavoured Penne recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Money.

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We hope you got benefit from reading it, now let's go back to leftover tomato curry flavoured penne recipe. To cook leftover tomato curry flavoured penne you need 8 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to prepare Leftover Tomato Curry Flavoured Penne:

1. Use 1 cup of Leftover tomato curry.
2. You need 2 cups of Penne pasta.
3. You need 2 tbsp of Olive oil.
4. Provide 1 tsp of salt.
5. Get 10 of Cheddar cheese slices.
6. Provide 1 tbsp of Italian seasoning.
7. Prepare 1 tbsp of Red chilli flakes.
8. Take 2 tbsp of chopped Parsley.

Steps to make Leftover Tomato Curry Flavoured Penne:

1. Boil pasta with a tablespoon of olive oil or any cooking oil along with salt according to taste. Drain and keep aside..
2. Add leftover tomato curry to a pan. Let it heat up and come to a boil. Now add cheddar cheese slices into it and mix..
3. Now quickly stir in the cooked pasta too with little bit of chopped parsley. Sprinkle red chilli flakes and Italian seasoning as desired on top. That's it guys!.
4. Serve immediately. Piping hot curry flavoured cheese pasta is a divine comfort food by all means. Trust me friends! Enjoy!.

Once the vegetables have softened well, add the curry paste, stir well and leave to bubble for a few minutes with the lid on. Add the coconut milk powder to a mug full of water, stir until dissolved in and add to the pan. Now leave to simmer gently and meld together with the lid on for about half an hour. Just cover the insides of a casserole dish with a bit of olive oil, add a bit of pasta sauce or tomato sauce to the bottom of the pan, then add perhaps a third of your pasta on top of it, then add some vegetables, then add some cheese. Repeat this three times, then top it with a layer of your remaining cheese.

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