Vegan Heaven

heavenly simple and sinfully delicious recipes

Creamy Vegan One Pot Pasta (Asian Style)

by 100 Comments

Share1K
Pin124K
Stumble73
Flip
Reddit17
+11
Shares 125K

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.

Creamy Vegan One Pot Pasta

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!

Creamy Vegan One Pot Pasta

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.

Creamy Vegan One Pot Pasta

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)
5 from 3 votes
Print

Creamy Vegan One Pot Pasta (Asian Style)

This Asian style vegan one pot pasta with coconut milk and red curry paste is my new favorite meal for weeknight dinners. Easy, healthy, and so incredibly delicious and creamy.
Course Main Course
Cuisine Asian
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 41 minutes
Servings 3 people
Calories 529 kcal

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)
  • 1 cup coconut milk (whole fat)
  • 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

  1. 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.
  2. Add the remaining ingredients except for the cherry tomatoes. Cook for about 15 minutes, then add the cherry tomatoes and cook for two more minutes. Season with salt and black pepper. Enjoy!
Nutrition Facts
Creamy Vegan One Pot Pasta (Asian Style)
Amount Per Serving
Calories 529 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 14g 70%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 125mg 5%
Potassium 1107mg 32%
Total Carbohydrates 79g 26%
Dietary Fiber 18g 72%
Sugars 18g
Protein 19g 38%
Vitamin A 39%
Vitamin C 182%
Calcium 14%
Iron 33%
* Percent Daily Values are based on a 2000 calorie diet.
Share1K
Pin124K
Stumble73
Flip
Reddit17
+11
Shares 125K

Comments

  3. Could I use curry powder instead of curry paste? Why do some recipes call for powder and some paste. How do they differ?

    Reply

    • Hi Lorraine, No, I definitely wouldn’t recommend using curry powder for this recipe. Curry paste is totally different from curry powder, it doesn’t even contain curry. Red curry paste is actually a mixture of different spices you use to make curries. It usually contains lemongrass, garlic, cumin, chili peppers, and shallots. You can either buy it at the grocery store or Asian market or make it yourself. Hope that helps! :-)

      Reply

      • Do you cook the noodles first, set them to the side then add back in later… or when it says add remaining ingredients, you’re boiling the noodles with everything else??

        Reply

        • Hi Kristen, No, you just boil the noodles with everything else. Super easy. :-) It might seem like you need more liquid at first, but it really works out. ;-)

          Reply

          • Hi Sina! I was wondering if gluten free pasta would cook the same in this recipe. Also, all I am ever able to find in stores as far as curry paste goes is this reeeeaaallly spicy curry paste…is there a different curry paste or brand that you could direct me to? Thanks so much!

          • Hi Jess,
            To be honest I haven’t tried the recipe with gluten-free pasta yet. But I don’t see why it wouldn’t work. :-) But depending on what kind of pasta you use you have to adjust the cooking time. About the curry paste: Do you live in the U.S.? My favorite red curry paste is from Exotic Food, it’s from Thailand. Do you maybe have an Asian supermarket where you live? They usually have a bigger selection of curry pastes.

            Hope this helps! :-)

  4. I love all of the flavors in this dish! Red curry and pasta sound so wonderful together.

    Reply

  5. Love this creative spin! One pot pasta is the best – so easy. I think it’s hilarious that people got mad about your other one because it’s not “traditional”. If we only ate traditional foods, eating would get pretty darn boring! I’m all for NEW traditions – like ONE POT PASTA!

    Reply

  7. I just made this last night. I felt compelled to leave a comment. In one word, it was INCREDIBLE!! Thank you very much for this. I love your recipes! I made your bean balls last time and those were also great! This dish is 10 out 10! Wow. . Thanks!

    Reply

  9. Hi Sina! I made this recipe tonight and it was delicious! I had put down a zucchini on my grocery list but somehow forgot to buy it, so I had to improvise. The only other squash I had in my kitchen was butternut, so I threw some pieces in and it worked out well. The next time, I will remember the zucchini! This is the perfect meal for a busy weeknight, I love how quickly it comes together. Thank you! ?

    Reply

  10. I know curry powder is way different than curry paste but curry powder is all I had and it turned out great I added other spices as well

    Reply

  13. Does the pasta have to be pre-cooked. I hope that’s not a stupid question. I believe that it doesn’t.

    Reply

    • Hi Suzy, No problem! :-) The recipe is super easy and you’re right, the pasta doesn’t have to be pre-cooked. Let me know if you got any more questions. Hope you like the recipe. Have a great weekend! :-)

      Reply

      • I didn’t pre cook the pasta and filled the recipe to a T. The pasta was chewy and not done when the cooking time was finished. I had to add 2 cups of water. Did I do something wrong? Thanks. Delicious!

        Reply

        • Hi Megen, Oh that’s weird. I’ve tried it so many times and it always works just fine with the liquid. Did you cook it on high heat? I’m so glad it still turned out delicious! :-)

          Reply

  14. So I’m making this rn and I’m a little confused, you don’t add any water? How’s it gonna cook? ^^’

    Reply

    • Hi Alice, No, you don’t have to add any water. It got enough liquid from the canned tomatoes and the coconut milk. :-)

      Reply

    • Hi Kristi, I wouldn’t recommend using almond milk instead of coconut milk in this dish. It just won’t get as creamy…

      Reply

  16. Just wondering……would you recommend 2 cans of diced tomatoes? The Muir Glen fire roasted cans are 14.5 oz and 1.5 cups per can?
    This recipe looks delicious and EASY!!!! Thank you ????

    Reply

    • Hi Denise, Yes, you need 3 cups of diced tomatoes for this recipe. Hope you like it. It really is super easy to make. :-)

      Reply

  17. Make sure you add the dry pasta right in with everything else in the pot, do not boil it seperately, I did not realize this and boiled it seperately and the whole dish turned out watery and not creamy at all, I’m guessing the dry pasta is supposed to soak up some of the liquid as it cooks? Did not turn out like I expected because I screwed up that step

    Reply

    • Hi Jon, Oh, yes you definitely have to add the pasta with everything else! That’s why it’s so super easy. Otherwise it won’t work. The pasta will soak up all the liquid, which makes it really creamy. Hope you give this another try. :-)

      Reply

  18. I doubled the red curry paste for a more powerful taste and added 1 cup of vegetable broth because the pasta was not cooked enough and there was no more liquid left in the pot (started to stick to the bottom). Great taste, would make again.

    Reply

  19. Hi!
    I always get confused. When people say Coconut Milk,
    Is it the coconut milk in the cold section like to use with cereal or the actual coconut milk in a can? Sorry if it was a stupid question! :(

    Reply

      • Will coconut milk coming from the cold section as opposed to the can still work? That’s what I grabbed at the store, hoping I can still get a similar result..

        Reply

        • Hi Jessica,

          No, you need the canned coconut milk for this recipe. You mean the the refrigerated coconut milk that is similar to almond or soy milk, right? It is often watered down sometimes even sweetened, so you can’t get the same results.

          Hope this helps. :-)

          Reply

  23. Hi Sina:
    Made this recipe tonight and it was delicious! I added some additional red curry paste and tossed in a can of chickpeas at the end.
    I’m thinking I might try this in the instant pot in the future ????

    Thanks!

    Reply

        • It’s 12 oz. I used Creamettes brand (Rotini).
          PS: If you can find fresh Thai Basil (worth my 15-mile drive to a little Asian market), it really enhances this dish, as much or as little as you like, and is a pretty garnish.

          Reply

  25. I made this last night for dinner and everyone loved it! It was so easy to make and we loved how creamy it was. I did end up adding some broth – my tomatoes weren’t very liquidy and I think my pot choice wasn’t the best. I used a big soup pot, but I think a wider shallow pot would have worked better for me. This was actually my first time trying a one pot pasta dish if you can believe that. :) Anyway, loved it, Sina! Thank you!

    Reply

  29. Great flavorful one pot meal. I needed just a bit more depth for my taste so doubled the curry paste, added a bit more water and also sprinkled crushed dried fenugreek (kasoori methi) leaves over the top to serve. Looooove.

    Reply

  30. Could this be made in an instant pot? If so, what needs to be changed or added? Cooking times? Thanks! :)

    Reply

  32. Just made this – I used red lentil pasta and added a bit more lemon juice at the end of cooking. Sooo good!!

    Reply

  33. Just made this recipe and it turned out great! I loved how creamy and flavorful it was! I will definitely be making this again!

    Reply

    • I used penne rigate pasta so it may have needed more liquid. So I added a half cup more coconut milk and put a lid on…came out perfect. Great recipe

      Reply

  36. This was by far the most impressive vegan recipe I’ve had. I’m kinda new to the vegan lifestyle. This dish was delicious! I did worry there wasn’t enough liquid but it turned out just right! Also, not sure if I missed it or it’s not posted, but it doesn’t say how high the stove should be or if it should be covered or not. I had mine on med-high and covered once I put everything in. I did keep stirring to get the liquid covering everything. I also wasn’t sure how the ingredients would come together but they DID. My kids loved it as well. Thank YOU for this!!!

    Reply

  37. THIS IS DELICIOUS!! Because I do not use oil in anything, I sauted the onion by themselves. Onions make their own “juice” and no need to use oil! I also added 2x the red curry paste (yum). Also, this recipe takes MUCH longer than 13 minutes for the pasta to cook. More like 30 minutes, covered pot on medium heat . Because of the extra cooking involved, I don’t add the peas until the VERY end, right before you eat (along with the cherry tomatoes), because they get mushy. This was such a hit that I am making it for my non-vegan company tomorrow!

    Reply

  38. I just made this. So yummy! I did add a little water because I didn’t read the comments first. Next time I won’t add the water. This is so satisfying! Comfort food for vegans!

    Reply

  41. I’m confused how people are making this without any additional liquids?! I had to add the entire can of coconut milk, essentially doubling the entire curry portion (which I’m not complaining about!) AND 2 cups water.. maybe I chose the wrong pot?! Anyways, it tastes fantastic!

    Reply

  42. This is delicious and super easy to make. I added extra curry paste and cooked it covered in medium heat. The entire family loved it!

    Reply

  44. I made this and after looking at the recipe again, I had forgotten to add the canned tomatoes, no wonder it didn’t cook through and I wound up adding a bit of vegan yogurt and some water. It was still delicious and will give it another go with the canned tomatoes. Thanks!

    Reply

  49. I cooked exactly to the recipe except for one of the cups of diced tomatoes I used crushed because I had some leftover. It came out creamy and rich and deliscious and I don’t understand why people are saying to add wate or broth. Great recipe!

    Reply

  50. This was so amazing. The flavors were perfect, and I was so scared the noodles wouldn’t cook, but I trusted the recipe, followed it to a T, and it worked out perfectly!! I’ve never left a comment on a recipe before, but as soon as I took my first bite I knew I had to leave a reply to let everyone know how much we appreciate this recipe. Thank you, thank you!

    Reply

  51. I made this last night. The only change I made was I added about a heaping Tbsp of red curry paste. It was very good but it didn’t taste Asian. It was more Italian and so we added some parm cheese. I was expecting more of a Thai flavor? I used 2 cans of diced tomatoes. Maybe it was too much?

    Reply

  52. I also had to add a can of veggie broth to make this work. Maybe the type of noodles you use affects how much liquid you need? Also doubled the amount of curry paste.

    Reply

  53. Just made this and loved it! I used a whole tablespoon of red curry paste, and the whole can of coconut milk, and it is just delightful! Best recipe I’ve made in a while! :)

    Reply

  54. Oh my goodness. I was skeptical about this recipe at first because I’m usually not a huge fan of coconut milk but I decided to give it a try anyway. I’m so glad I did! This recipe turned out amazing and I will absolutely be making it again. I added a little bit of tomato sauce for a saucier pasta but I loved the flavors and it was the perfect amount of coconut. Great recipe!

    Reply

  57. Omg, I made this pasta tonight and I have to say it’s not only super easy to make but also just absolutely DELICIOUS!!!! Thank you for this recipe! <3

    Reply

  58. This turned out great. I added extra veg, so I ended up adding the whole can of coconut milk, a touch more curry paste, and a bit of veggie broth for moisture as it cooked. Thanks for an easy, flavorful recipe, that even my 3 year old daughter ate up!

    Reply

  59. Just made this tonight, pretty sure I messed it up but it turned out good. ate 3 bowls myself and took some to a coworker that loves to try my new vegan creations(Vegan in a small town means im the oddball and nobody understands).

    Pretty sure I cooked on to high of a temp since it came out more like a goulash than a creamy pasta. and I had to muscle some burnt offerings off the bottom of my pot. Not sure if i used the right coconut milk as my can was half liquid half solids. wasnt sure how to measure it so i used the whole can. i had a slightly larger can of diced tomatoes aswell so i figure theyd balance out.

    Eventually I will give this another go, gonna try and go lower on the heat, and a bit more on the curry paste as I didnt get much heat or anything(but im not used to curry so maybe im just missing it). Also have to be sure to prep all my chopped veg before i start. New recipes make my panic and i lose track of what im doing(my onions were ready to add the other vegetables before i even had them chopped.)

    Any tips I can get would be helpful as I am totally new to basically all of this, pasta, one pots, etc.

    Reply

  60. This is my FAVORITE pasta dish ever! It is so easily customizable. I have made the dish with the red curry paste and with plain old curry powder and made a makeshift paste, and it was great both times (although I prefer the red paste). Love it.

    Thank you so much for this recipe!

    Reply

  61. I made this dish today, I it was easy however I did have to add extra liquid and even so some of the pasta almost burnt! Also I found that the coconut milk gives it a very strong after taste!

    Reply

  62. Hi from Scotland 🏴󠁧󠁢󠁳󠁣󠁴󠁿
    Great recipe , all the ingredients were easy to get. I will make my own red Thai paste in future as it’s a struggle in a small town to get a vegan brand . So yummy though and my 3 year old son and partner loved it too 👌🏽❤️🌱

    Reply

  63. I wasn’t sure how much chicken to cook so I just added to taste. The meal was amazing thank you

    Reply

  64. Made this with some tweaking tonight, no curry paste or coconut milk, did my best with spices and coconut oil plus macadamia nut milk, also didnt havecanned dicded tomatoes so i just chopped up the whole pint of cherry tomatoes and threw them in a bit earlier
    It turned out great!

    Reply

  66. This is simply AMAZING!! Made it twice last week and it came out so good. Thanks for the recipe, Sina!

    Reply

  67. This pasta is BOMB! So easy and so delicious! Added some pressed tofu for protein. Will be a regular in our rotation going forward.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Affiliate Disclaimer:

Some posts may contain affiliate links, which means that if you click on one of the product links and actually decide to buy it, I’ll receive a small percentage of the total price - of course this does not cause any extra costs for you. I only recommend products that I personally love and use regularly.