Mandarin Curry Pasta Salad with Almond Sticks
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g pasta, (spirelli or penne, tortellini are also delicious)
- 0.5 ½ glass Miracel Whip, or mayonnaise your choice
- 1 tablespoon curry powder, possibly more, to taste
- 1 tablespoon sugar, depending on how sweet you want it
- 2 small can Mandarine (s)
- 100 g sweet cream
- 1 bag / s almond sticks
- 1 some salt and pepper
Print Recipe
Pin Recipe Instructions
- First cook the pasta in salted water. Meanwhile, roast the almonds in a dry pan, but don`t let them get too dark. If you are in a hurry, they can of course also go unroasted, but it just tastes better this way.
- Then drain the pasta, set the almonds aside, drain the tangerines and collect the juice.
- Add the curry, a little salt and a little pepper to the mayo from the grinder and stir in. Then mix this with about half of the cream. Dissolve the sugar a little in about 100 ml mandarin juice (does not have to dissolve completely, the rest will later dissolve in the sauce. Stir in this syrup as well, as well as the almonds. The whole thing has to taste quite strong because the noodles take away a lot of taste again) . So taste well and season - according to your own taste. The consistency of the sauce should not be too soupy, so be careful with the mandarin juice. It is better to add gradually and if it becomes too runny, take a little more sugar for the sweetness , instead of more liquid, then mix everything with the pasta and let it steep a little.
- Tips:
- I always make it the day before and cook the pasta just barely al dente, then they don`t muddy afterwards and everything can go well overnight. Then you can also taste it again.
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