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Over head photograph of a plate of curry pasta, Sprinkled with vegan parmesan.

Simple Curry Pasta

Super Tasty and unbelievably simple to make. This is one that certain friends of mine insist that I cook for them almost every time that I see them.
5 from 3 votes
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Course: Main
Cuisine: Fusion, Vegan
Prep Time: 3 minutes
Cook Time: 12 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 570kcal
Author: Yasmin

Equipment

  • Garlic Press (if you have one)
  • Large Frying pan, or Sautee Pan
  • Saucepan
  • Sharp Knife
  • Wooden Spoon

Ingredients

  • 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

Instructions

  • 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 Tomatoes
    8 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.

Notes

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.

Nutrition

Calories: 570kcal | Carbohydrates: 71g | Protein: 17g | Fat: 27g | Saturated Fat: 20g | Sodium: 177mg | Potassium: 715mg | Fiber: 6g | Sugar: 6g | Vitamin A: 328IU | Vitamin B1: 1mg | Vitamin B2: 1mg | Vitamin B3: 3mg | Vitamin B5: 1mg | Vitamin B6: 1mg | Vitamin C: 18mg | Vitamin E: 1mg | Vitamin K: 15µg | Calcium: 61mg | Copper: 1mg | Folate: 58µg | Iron: 6mg | Manganese: 2mg | Magnesium: 133mg | Phosphorus: 347mg | Selenium: 50µg | Zinc: 3mg