Cheesy Curry Cream Baked Spaghetti
Three-cheese pork spinach and mushroom cheesy curry-cream baked spaghetti.
Featuring 5 types dairy (3types cheese (soft and hard), heavy cream and sour cream) technically 5 types onions (red, white, shallots, chives, garlic), 2 types mushrooms (enoki and shiitake), curry, spinach and perilla; baked in a cast iron skillet for ONE delicious meal.
Jump to RecipeHaving some fusion fun!
I’d like to say I planned this days ahead and carefully procured the ingredients with a purpose, but the reality is, you can easily make this dish too. The real key ingredients are cheese, cream, curry powder and, of course, pasta.
Way back in the day, we used to go to a local chain restaurant for pasta Sundays. They featured a couple of curry cream pastas and honestly I haven’t really seen many since… which blows my mind.
Authentic? No.
This is in no way authentic Indian curry, nor Italian, but man, in combination, these two flavours made one heck of a dish and did the trick for sure.
Starting out with an East-Asian style stir fry, my cast iron pan took a turn with the addition of cream and curry powder. Simple twist for a powerful punch of flavour.
After a quick fry, mix in the spag and throw on whatever cheese you have kicking around and toss it in the oven for 10-15 minutes.
Cheesy Curry Cream Baked Spaghetti
Equipment
- cast iron pan
Ingredients
- 1 lb cooked spaghetti or favorite skinny noodle
Stir Fry
- 2 thin-cut pork chop (or ground pork, chicken or beef), finely diced
- ½ Red Pepper
- 8 shiitake mushrooms
- enoki mushroom half-handful
- ½ bunch fresh spinach
- 6 leaves Perilla or Thai basil
- 3 clove garlic
- 1 tbsp red onion finely chopped
- ⅓ small white or sweet onion
- 4 stalk green onion save some greens for garnish
Sauce
- 1 cup heavy cream
- ½ cup butter
- 2 tbsp curry powder
- salt to taste
- pepper to taste
Bake
- 1 cup cheddar
- 1 cup mozza or provolone
- ½ cup parmesan save some for garnish
Instructions
- In a separate pot, boil water and cook pasta to package instructions.
- Preheat oven to 425°F.
- Preheat cast-iron pan to medium heat.
- Melt butter and cook pork 2-3 minutes until lightly browned. Add onions 1-2 minutes. Salt and pepper to taste.
- Create stir fry. Add, in order, mushrooms, peppers, garlic, followed by spinach and green onion whites. Cook until soft.
- Add cooked pasta to skillet and mix thoroughly.
- Add cream and curry and mix thoroughly until all noodles are covered.
- Once fully mixed, generously cover with mix of three cheeses.
- Place cast iron pan, uncovered, in oven at 425°F for 12-15 minutes, until all cheese is melted and lightly browned.
- Remove from oven and let rest for 5ish minutes, divide and serve!
From the fridge: Play around!
I honestly couldn’t believe how tasty this was, and it is literally just me throwing everything from the fridge into a stir fry and throwing some curry and cream over pasta. Play around with this one and let us know how it turns out in the comments below!
Trade out pork for beef or chicken, take out any ingredients you don’t have and add in anything you have kicking around in the kitchen!
MAKE IT A FEAST!
This cheesy curry cream baked spaghetti is definitely enough on its own, but if you want to beef this number up, give it a shot along side one of these awesome summer-dishes:
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Enjoy food; enjoy life. – HCF