12 ounces Whole Grain spaghetti
1 tbsp olive oil
2 cups sliced mushrooms
1 cup veggie ham or tempeh, cut into ½ inch cubes
4 to 6 garlic cloves, minced
1 tsp Thai red or green curry paste (mix with warm water)
15 ounce can of coconut milk
20 ounce can of pineapple chunks, drained
Juice of ½ a lime, cut the other half in wedges
2 tbsp agave nectar or honey
1 tsp iodized salt
6 scallions, sliced
Chopped fresh cilantro
Cook the spaghetti in large pot of boiling water, according to package directions. Drain and set aside.
While pasta is cooking, heat the oil in a stir fry pan or non-stick skillet over medium heat. Sauté the mushrooms and veggie ham or tempeh until just beginning to brown, then mix in the garlic and cook for another couple of minutes. Mix the curry paste with a small amount of warm water while the above is cooking.
Now add the coconut milk and pineapple and heat through. Whisk in the curry paste mixture and then stir in the lime juice, agave and salt. Add the cooked noodles to the sauce mixture along with half the scallions and cilantro. Adjust spice to taste by adding extra curry paste if needed.
Serve hot and garnish with remaining scallions as well as chopped peanuts, avocado and lime wedges.