Green Curry Noodle Bowl with Sweet Basil Trenette

Serving Size:  4-6
Prep Time:  10 Minutes
Cook Time: 30 Minutes
Total Time:  40 Minutes


1 lb. Pappardelle’s Sweet Basil Trenette
1 Tbsp. canola oil
1 jalapeño pepper, unseeded, finely chopped
3 cloves garlic, minced
2 tsp. fresh ginger, grated
6 scallions, sliced, divided
3 Tbsp. green curry paste
2 (13.5-oz.) cans light coconut milk, well-shaken & stirred
1-½ tsp. kosher salt
2 cups broccoli, broken into small florets
14-oz. extra-firm tofu, drained, cut into ¾" cubes, and patted dry
Fresh cilantro, for garnish
Fresh basil, for garnish
Lime wedges, for garnish


  1. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside.
  2. Heat oil in a large saucepan over medium-high heat. Add jalapeño, garlic, ginger, and ½ cup scallions. Cook, stirring often, until softened, about 1 minute.
  3. Add curry paste and cook, stirring constantly, until fragrant, about 1 minute. Add coconut milk and salt. Bring to a boil.
  4. Reduce heat to medium. Add broccoli and simmer until tender and bright green, about 4 minutes. Remove from heat. Add tofu and stir until tofu is warm, about 1 minute. 
  5. Divide the pasta into bowls. Ladle curry over pasta. Garnish with cilantro, basil, and remaining ¼ cup scallions. Serve with lime wedges. Enjoy!