I know this dish may not look that exciting - the colours a bit bland, and maybe the idea of pears with curry kind of strange. But trust me, this dish is delicious. The recipe comes from a cookbook that I think you can easily trust any recipe that comes out of it not to fail, and most likely it will be yummy like this one. I don't think I've ever seen anyone other than me post recipes from these cookbooks though - The Best of Bridge cookbooks. I guess because they're Canadian but these are the kind of cookbooks everybody needs.
If this sounds good, you might also like:
Artichoke Rotini Pasta
Curried Sweet Potato Soup
Pasta with Portobello Mushrooms in Mustard Wine Sauce
Soba Noodles with Zucchini Ribbons
Fresh Pear and Curry Pasta
Adapted from The Best of the Best and More
My only modifications were to use 1/2 tbsp oil instead of 2 tbsp, and to use extra garlic. I also used ketchup instead of tomato paste to make it easier. If you don't have a ripe pear you can just cook the pear longer to soften it. Oh I also omit the 3 tbsp cilantro. The recipe can easily be vegan by omitting the cream and using some other kind of sweetener than honey.
1/2 small onion, chopped
1/2 tbsp oil
4 garlic cloves, minced
1 tbsp medium curry paste
1 tsp tomato paste (or ketchup)
2 tbsp honey
2 cups vegetable broth
1 unpeeled ripe pear, sliced in thin wedges
2 roma tomatoes, chopped
2 tbsp cream or milk
Enough pasta for 2
In a frying pan over medium heat, saute onion in oil until soft. Add garlic and curry paste and stir 2-3 minutes. Add tomato paste and honey and stir another 2 minutes. Add broth, increase heat to medium high and boil gently, reducing liquid to less than 1 cup. (This takes about 15 minutes; now is a good time to start cooking the pasta.)
Add pear slices and cook for 1 minute. Add tomatoes and cream and stir another 2 minutes. Pour over pasta and toss gently.