Curry Octopus Fusilli Pasta







A recipe allowed in a diet.

Pasta can be the bedrock of a wonderful dish, or a plain one. Stick to the wonderful side by working on the toppings for the delicately cooked fusilli. How about some octopus? Make a curry with it, and let the textures, sauces and spices build layer upon layer of flavor.

Nutritional Chart

Calories: 305 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 21 g
  • 9 g
  • 21 g

Ingredients Needed for Curry Octopus Fusilli Pasta

2 tablespoons of vegetable oil
1 inch - ginger root, peeled
0.5 green bell pepper
½ red bell pepper
1 octopus tentacle
¼ cup heavy cream
1 teaspoon curry powder
5 ounces of cooked fusilli
½ teaspoon black sesame seeds
2 radishes es, thinly sliced

How to Make Curry Octopus Fusilli Pasta

  1. Grill the octopus tentacles for 3-4 minutes per side, until charred, then set it aside.
  2. Heat the vegetable oil in a skillet.
  3. Grate the ginger and add it to the skillet. Stir and cook for 1 minute.
  4. Add the bell pepper, stir and cook further.
  5. Cut the grilled octopus into small slices, then add them to the skillet.
  6. Season with salt.
  7. Add the heavy cream and curry powder and stir.
  8. Add the cooked fusilli. Cook them for 2-3 more minutes.
  9. Garnish with black sesame seeds and radish slices.

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