This creamy curry pasta is one of the most delicious weeknight meal to make. It's super quick and easy, naturally vegan and so full of flavors ! Imagine perfectly cooked pasta with a silky creamy sauce and tasty veggies.
And for the nights when you don't have time to make dinner, be sure to check my creamy Boursin pasta or my incredible garlic confit pasta !
💙 Why you'll love them
- Very simple to make - simply cook all the sauce ingredients and add the drained pasta.
- Basic ingredients - as easy to find as they are to use.
- Vegan - this recipe is naturally vegan and therefore dairy-free.
- Great storage - this curry pasta can be kept for several days in the fridge. And don't hesitate to make more and freeze them!
- Versatile - there's so much more you can do with them.
🥘 If you like curry...
These are the main ingredients, and the quantities are in the recipe card below.
- A red onion - slightly stronger in flavor than yellow or white.
- Garlic - if you want to choose your garlic carefully to avoid condoning the enslavement of Chinese prisoners, read my Eco Tips on the subject.
- Vegetables - depending on the season, I use fresh or frozen ones. I think the green peas, carrots and cherry tomatoes go perfectly with the rest of the ingredients in this recipe.
- Coconut cream - I've seen many recipes using coconut milk, but I find that coconut cream coupled with a little water of the pastas gives a much better result, much creamier and smoother. So that's what I recommend!
- Curry paste - I've used yellow curry paste here, but you can use green or red if you prefer. Note that the yellow one is rather mild, while the red one is spicier and the green one is really spicy.
- Double tomato paste, which adds a delicious summer flavor to the dish.
- Turmeric - I use turmeric powder for convenience, but you can also use fresh turmeric and chop it finely.
- Pasta - choose the one you like : Linguine, Papardelle, Spaghetti or even Penne or Orrechiette.
- Garnish with fresh coriander.
Feel free to adapt this recipe to your own tastes. I suggest several options:
- Protein, such as chicken or shrimp. You can add them cooked at the end, or put them raw in the pan and cook them in the sauce.
- Other vegetables, to be adapted according to the season: mushrooms, broccoli, cauliflower, butternut, zucchinis, eggplant, etc...
- For extra spice, add chilli flakes or Cayenne pepper.
- For topping: pita bread, Ciabatta bread or even cheese naan .
- For a healthier recipe: you can accompany this dish with a green salad (lettuce, spinach, lamb's lettuce, kale: whatever you like).
✨ How do you make this curry pasta?
Recipe details and quantities are in the recipe card below.
- Fry the carrot slices for 2 minutes in a saucepan over high heat with the olive oil.
- Reduce to medium-high heat, then add the minced red onion and minced garlic.
- Then add cherry tomatoes. Cook for 5 minutes, stirring often so that it doesn't stick.
- Add the coconut cream, curry paste, turmeric powder and double tomato paste.
- Add the green peas and 0.6 cup of water.
- Mix well.
- Cook covered, stirring often.
- Meanwhile, cook your pasta in a pot of boiling water following the time indicated on the packaging.
- The sauce is ready!
- Add the drained pasta to the pot of sauce, salt and black pepper to taste, and mix well.
- Serve on plates and garnish with fresh coriander and a little bit of lime juice.
✅ Make it gluten-free
For a gluten-free version of this curry pasta: use gluten-free pasta and make sure there's no gluten in your curry paste, salt or black pepper.
🥰 Chef's tips
Don't overcook your pasta: I recommend Al Dente, as it will still be cooking in the sauce pot.
❄️ Storage, reheating and freezing
- Storage - once cold, place your curry pasta in an airtight container. This way, you can keep them in the fridge for 3 to 4 days.
- Reheating - the sauce may be a little less creamy after it's been in the fridge, so don't hesitate to add one or two tablespoons of water before reheating. And to reheat them, just put them in the microwave.
- Freeze - you can also freeze them. Place them, cold, in a freezer bag marked with the date and the name of the recipe. You can keep them for 2 to 3 months.
😋 Other gourmet pastas
- Pasta with roasted red peppers & burrata cheese
- Super creamy pasta with tuna
- Goat's cheese and spinach lasagna
If you make this curry pasta, it would be so nice if you could leave me a comment and write down the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram , Pinterest , Facebook or Tik Tok...or even send me a photo - I love seeing my dishes in your homes!
Easy & creamy curry pasta
- A saucepan
- 8.5 oz pasta
- 3 teaspoons curry paste
- 2 large tablespoons double tomato paste
- 1 tablespoon turmeric powder
- 0.8 cup coconut cream
- 2 garlic cloves , minced
- 1 red onion , minced (medium size)
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 2 tablespoon fresh coriander
- 0.5 lb carrots , rinsed, peeled and sliced (fresh or frozen, depending on season)
- 0.3 lb green peas fresh or frozen, depending on season
- 2 tablespoons olive oil
- 0.5 pint cherry tomatoes fresh or frozen, depending on season
- ½ lime
- Fry the carrot slices for 2 minutes in a saucepan over high heat with the olive oil. Reduce to medium-high heat, then add the minced red onion, minced garlic and cherry tomatoes. Cook for 5 minutes, stirring often so that it doesn't stick.
- Add the coconut cream, curry paste, turmeric powder, double tomato paste, green peas and 0.6 cup of water. Mix well and cook covered over low-medium heat for 15 minutes, stirring often. If the bottom of the pan sticks too much, add a little extra water.
- Meanwhile, cook your pasta Al Dente in a pot of boiling water following the time indicated on the packaging.
- Add the drained pasta to the pot of sauce, salt and black pepper to taste, and mix well. Serve on plates and garnish with fresh coriander and a little bit of lime juice.
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