I absolutely LOVE pasta and I love quick and easy meals! So this Asian style vegan one pot pasta with coconut milk and red curry paste is absolutely perfect. It’s my new favorite meal for weeknight dinners. Easy, healthy, and so incredibly delicious and creamy.
And you need only one pot to make it! This vegan one pot pasta really couldn’t be much easier. You just throw in all of the ingredients – including the uncooked pasta – and then cook it for about 15 minutes.
This way it’s packed with flavor and it saves you lots of time and also dirty dishes. As all my recipes, it’s of course 100 % vegan.
When I first tried one pot pasta, I was actually really skeptical. I mean it does sound a bit weird, doesn’t it? And when I shared my vegan one pot spaghetti with vegetables on my Facebook page, some people actually got really mad. Haha!
One guy even commented that this would be considered a blasphemy in Italy. Well, this vegan one pot pasta might not be a traditional pasta recipe, but it’s so darn delicious!! It’s like an Asian style one pot pasta with the coconut milk and the red curry paste. Super aromatic, a bit spicy, and sooo creamy!
What You Need For This Vegan One Pot Pasta
- pasta (I used fusilli, but other small pasta work just as well)
- one zucchini
- frozen peas
- one red bell pepper
- cherry tomatoes
- one onion
- two cloves of garlic
- coconut milk
- diced tomatoes
- red curry paste (make sure it’s vegan!)
As always, you can find the full recipe beneath the text section in a separate, printable recipe box.
I hope you like this vegan one pot pasta with veggies as much as I do. Let me know if you give it a try. As always, I love hearing from you guys, whether it’s on the blog, on Facebook, or Instagram.
Hope you all have a great weekend! Sina – xx
Creamy Vegan One Pot Pasta (Asian Style)
Ingredients
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 zucchini, chopped
- 1 small red bell pepper, chopped
- 4 1/2 cups uncooked fusilli
- 1 1/2 teaspoons red curry paste
- 3 cups diced tomatoes (canned) (do not drain)
- 1 cup canned coconut milk (whole fat) (use the creamy part)
- 1/2 cup frozen peas
- 1/2 cup cherry tomatoes, cut into halves
- salt, to taste
- black pepper, to taste
- 1 teaspoon fresh lemon juice
Instructions
- Heat some oil in a large pot and sauté the onion for about 2-3 minutes. Then add the garlic, the zucchini, and the red bell pepper and cook for 2 more minutes.
Add the remaining ingredients except for the cherry tomatoes. Cook for about 15 minutes (uncovered and on medium heat, then add the cherry tomatoes and cook for two more minutes. Season with salt and black pepper. Enjoy!
This was AMAZE-BALLS! I made a tiny substitution of spinach instead of peas. Easy to bring together, and tastes so good. Thanks.
Listen, I am not a fan of pasta but I made this and it came out deliciously delicious. I followed the instructions to the tee. For me the star of the show is the red curry paste. That’s the thickener. The bond that holds this dish together. This is the only way I can eat my pasta from here on out. Thanks Sina.
Oh! What’s the serving size!?
I added a cup of broth because it wouldn’t cover all the ingredients, especially the pasta. It turned out good and tastes good. I doubled the red curry paste but it still just tasted like an Italian pasta dish, however, there was no red curry flavor. I would make this again, but not expect it to be a curry dish whatsoever.
This was DELICIOUS!! So easy and quick to prepare.
I made some ingredient modifications – subbed frozen peas for fresh broccoli florets and canned tomatoes for fresh tomatoes. I was super skeptical at first, but the pasta cooked perfectly only using only the cream part of the coconut milk and 3 cups of diced tomatoes. In the future, I plan to use more fresh tomatoes (maybe 4 cups?) to have more of a “sauce.”
So, what does one do with the left over coconut liquid in the can? I thought I could drink it, but it was too intense. I’d hate to waste it.
I used the whole tin of coconut milk – it makes it saucier and creamier. Divine.
I have not cooked with curry since I tried a curry recipe a couple of years ago i was not pleased with. I decided to give it another try and I am so glad I did. At first I wasn’t sure but it grew on me very quickly. I made the recipe mostly as written – I forgot to purchase the cherry tomatoes so had none and I used gluten free rice fusilli. It was great (even without the cherry tomatoes). This will be in my rotation. Since my husband and son are neither gluten free nor vegan, quick meals are a blessing. I will be trying more of your posted recipes this week. Thank you for taking the time to share these!!
It’s annoying when recipes say “add the remaining ingredients.” It’s confusing for newer cooks who are trying to follow the order. This one says add the remaining ingredients, except for the tomatoes, and then adds lemon juice at the end with no mention of it in the steps.
Thanks for sharing! I made this in advance for weekday lunches at placement. This will definitely fuel me for a 12 hour shift! In addition, I added a crown of broccoli and about 1/2 cup of snow peas in with the peppers and zucchinis too cook. I omitted the garlic and added a few handfuls of spinach in at the end with the tomatoes. Unfortunately the curry taste wasn’t all there, but that’s nothing a little sprinkle of hot curry powder can’t fix on each serving! Loving how easy and creamy this recipe is :)
This recipe was DELICIOUS!! We doubled the curry paste (maybe more than doubled, it was eyeballed but we love curry), added a diced “little hotties” hot pepper from food lion, and about 8oz or so of cubed chicken seitan for some protein. Next time we will probably add some more halved tomatoes (those were little treats hidden in the pasta). We were wary there wouldn’t be enough liquid, but it totally worked out and the pasta was cooked through. It tried to stick a bit, but with constant gentle turning it was just fine. Thanks!! Next time we’re doubling the recipe so we can eat it all week! Yum! (And so colorful!!)
Just made this with Gluten free pasta, and its sooo good! I added an extra teaspoon of curry paste and it was delicious. Thank you for the recipe!
We love this dish! It’s a staple in our dinner rotation. We also add sliced mushrooms and chic peas for some protein. We’ve tried it with other types of pasta, but decided we like rotini or curly pasta the best. Thanks for sharing!
Hey Sina! Thanks for the recipe! I decided to add Asian mushrooms and one cube of vegan bullion. Delicious!