This Curry Pasta is a favourite with the whole family and one that we have regularly. It's easy to make, delicious to eat, and we often get asked to make this for friends when they visit.
We've also found it to be a great way to get a variety of different vegetables accepted (and demolished) by our toddler.
What You'll Need
- Coconut Milk - Opt for Full-Fat Coconut Milk. When you buy the Low-Fat tins, it just means there's more water in there and less of the Coconut Cream. But the Coconut Cream is what is going to make this a lovely creamy Pasta.
- Curry Powder - We use Mild Curry Power but if you and the kids prefer more of a kick to your Curries then you can add any grade of heat you like. My most preferred Curry Powder is Schwartz Mild Curry Powder.
- Garlic - Fresh Garlic gives brings this recipe to life. I've tried it without it and it just isn't the same. Garlic is also a great immunity booster. Team that with the Tumeric and other spices in the Curry Power and you've got a great dish for fending off colds in the winter.
- Pasta - We chose to use Spaghetti, but linguine can also be used. I sometimes use Gluten Free pasta too, as well as Lentil or Chickpea varieties for added protein and nutrients. It will mostly depend on what's in the cupboard at home at the time.
- Peas - A high protein, an inexpensive, legume. Peas have an impressive nutrition profile. Boasting large amounts of plant based protein, Fiber, Vitamin's K, C and A. As well as containing Iron, Folate, Manganese and Phosphorus. They also contain a lot of antioxidants. Something we should all make not of increasing our intake of, especially seeing as we are increasingly being exposed to toxins in our environments (transport pollution and pesticides used in food production etc).
- Sun-Dried Tomatoes - These are a incredibly tasty way to eat tomatoes. You can usually pick them up from most stores inexpensively. They have an intense burst of flavour and add a delicate richness to dishes. Not to be confused with Semi-Dried tomatoes that work best in salads and on antipasti platters.
- Vegan Parmesan or Nutritional Yeast - We recommend using a whole foods Vegan Parmesan like our recipe, in place of a store-bought version, solely for the health benefits. However, if you prefer a quicker alternative you can sub out the Parmesan for Nutritional Yeast (which is a main ingredient in the Parmesan anyway, and you'll therefore get a similar end result).
- Frying Pan
- Garlic Press if you have one
- Wooden Spoon
- Sharp Knife
How to Make it
Steps 1 & 2 - Slice the Sun-dried Tomatoes and (using a garlic press) crush, or (using a knife) finely chop the Garlic. Add 1 teaspoon of the Sun-dried tomato oil to your frying pan., then cook the garlic and sun-dried tomatoes for a 3-4 minutes until fragrant. The garlic should just start to darken, but not burn.
Step 3 - Add the Curry Powder & Coconut Milk, then cook for a further couple of minutes, stirring constantly until well combined.
Step 4 - Add in the Vegan Parmesan (or Nutritional Yeast) to the pan and stir well.
Steps 5 & 6 - Add the Cooked Pasta and Frozen Peas then toss through and cook for a further couple of minutes before serving. Allowing for the Peas to cook and the sauce to slightly thicken.
As with most pasta dishes, you can store this in the fridge for 4-5 days in an airtight container. Re-heat on the stove top in a saucepan on a medium heat, using a few tablespoons of water to loosen the sauce again, as the pasta will have likely absorbed the liquid whilst in the fridge.
If your sauce is a little thin you could add in a ½ teaspoon of Cornflour to thicken it. The thickness of the sauce can depend on the water content of your Coconut Milk.
Serving Suggestions and Variations
- Although the Vegan Parmesan is an ingredient in the making of this recipe, we always like to top it with a little more, as we do with many other pasta dishes.
- Another nice addition to this is to top it with a little fresh Chopped Coriander as well as the Vegan Parmesan. The combination of the two with this recipe is really good!
Yes you can swap out the spaghetti for any other pasta you like. We make his with gluten free Spaghetti or Fusilli usually, I find that the peas can get wedged inside Penne tubes though, so we don't recommend using that.
We often swap out the Peas for other Vegetables and this always makes for an equally delicious dinner. We've tried this pasta with Asparagus, Spinach, Cavolo Nero and Cherry Tomatoes and we liked them all.
You can. If doing so in a saucepan then just add a little water to the pan, stir well, and cook on a low heat for a few minutes.
Other Pasta ideas
Here are some of our other Delicious Recipes that you might want to try.
Simple Curry Pasta
- Garlic Press (if you have one)
- Large Frying pan, or Sautee Pan
- Sharp Knife
- Wooden Spoon
- 300 g Pasta we use Spaghetti
- 400 ml Full Fat Coconut Milk
- ¼ cup Vegan Parmesan plus extra to serve
- 8 Sun Dried Tomatoes
- 1 teaspoon Sun Dried Tomato oil from the jar of tomatoes
- 2 cloves Garlic large
- 1 cup Peas
- 1 tablespoon Mild Curry Powder
- pinch Salt to taste
- pinch Black Pepper to taste
- Put a pan of water on to boil. .When the water is boiling add the Pasta and cook as per the instructions on the packet.300 g Pasta
- Chop the Sun-dried Tomatoes8 Sun Dried Tomatoes
- Crush, or finely dice, the Garlic.2 cloves Garlic
- Add 1 teaspoon of the Sun-dried tomato oil to your frying pan., then cook the garlic and sun-dried tomatoes for a 3-4 minutes until fragrant. The garlic should just start to darken, but not burn.1 teaspoon Sun Dried Tomato oil
- Shake up a tin of Coconut Milk to make sure that it isn't separated, then open it and add it to the pan.400 ml Full Fat Coconut Milk
- Add the Curry Powder, stir it in to the Coconut Milk until well combined. Cook for a further 2 minutes.1 tablespoon Mild Curry Powder
- Add the Vegan Parmesan to the pan and stir well.¼ cup Vegan Parmesan
- Add Salt and Black Pepper to taste.pinch Salt to taste, pinch Black Pepper to taste
- Drain the Pasta and add it to the frying pan along with the Frozen Peas.1 cup Peas
- Toss all the ingredients together and cook for a couple more minutes for the Peas to cook fully.
- Plate up and sprinkle with more Vegan Parmesan to finish.