• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Vegan Heaven

  • Home
  • Recipes
  • Going Vegan
  • About
    • About Me
    • Impressum
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter
  • ×

    Creamy Vegan One Pot Pasta (Asian Style)

    Published: Mar 18, 2017 · Modified: Jul 15, 2020 by Sina · This post may contain affiliate links · 169 Comments

    166.0Kshares
    • Facebook1
    Jump to Recipe Print Recipe
    One Pot Pasta

    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. You might also like my Asian spaghetti or these 20 delicious and easy vegan recipes. 

    As always, I love hearing from you guys, whether it’s on the blog, on Facebook, or Instagram.

    Creamy Vegan One Pot Pasta (Asian Style)

    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.
    4.62 from 149 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Asian
    Prep Time: 5 minutes mins
    Cook Time: 18 minutes mins
    Total Time: 23 minutes mins
    Servings: 3 people
    Calories: 529kcal
    Author: Sina

    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!

    Nutrition

    Calories: 529kcal | Carbohydrates: 79g | Protein: 19g | Fat: 19g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 125mg | Potassium: 1107mg | Fiber: 18g | Sugar: 18g | Vitamin A: 1950IU | Vitamin C: 150.2mg | Calcium: 140mg | Iron: 5.9mg
    Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.

    More Recipes

    • 12 vegan cinnamon rolls covered with frosting in a glass dish
      Vegan Cinnamon Rolls
    • six jackfruit tacos on a wooden cutting board with limes on the side
      Jackfruit Tacos
    • a kidney bean salad in a white bowl with a wooden spoon on a marble countertop
      Kidney Bean Salad
    • a white bowl with sour cream with lemons and chives on the side
      Vegan Sour Cream

    Reader Interactions

    Comments

    1. Silvia

      March 31, 2019 at 11:34 pm

      Oh! What’s the serving size!?

      Reply
    2. JoAnne

      March 08, 2019 at 1:35 am

      4 stars
      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.

      Reply
    3. Christina

      February 26, 2019 at 5:47 pm

      5 stars
      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.

      Reply
      • A

        April 30, 2019 at 11:14 am

        5 stars
        I used the whole tin of coconut milk – it makes it saucier and creamier. Divine.

        Reply
    4. Lori P

      February 16, 2019 at 9:12 pm

      5 stars
      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!!

      Reply
    5. Jay

      February 14, 2019 at 12:10 am

      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.

      Reply
    6. Natalie

      February 13, 2019 at 4:18 pm

      4 stars
      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 :)

      Reply
    7. Jessica

      January 19, 2019 at 12:31 am

      5 stars
      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!!)

      Reply
    8. Ellie

      January 18, 2019 at 1:45 am

      5 stars
      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!

      Reply
    9. Taylor Ledgister

      January 12, 2019 at 2:23 pm

      5 stars
      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!

      Reply
    10. Rain Bisou

      January 07, 2019 at 2:50 am

      5 stars
      Hey Sina! Thanks for the recipe! I decided to add Asian mushrooms and one cube of vegan bullion. Delicious!

      Reply
    11. Kinga

      December 16, 2018 at 11:06 am

      5 stars
      I love this recipe! So simple to make and so delicious! I just wonder if anyone tried to make it with gluten free pasta? I’d love to make it for my mum but she can’t eat gluten.

      Reply
    12. Tammy

      November 25, 2018 at 4:45 pm

      5 stars
      Thank you for this recipe. I made it last night and it turned out terrific. I used chick pea fusilli for the pasta. For my meat-eater, I did a little chicken in another pan and then threw it into his bowl. I love how the pasta cooked without adding liquid. I’ll definitely be trying some of your other one-pot dishes. Thanks again.

      Reply
    13. Maxwell Kacan

      November 22, 2018 at 2:06 am

      5 stars
      Hi Sina, I love your recepi, and the fact that you included the nutritional data. Just wanted to check with you, is the serving size 1 cup?

      Reply
    14. Josh

      November 16, 2018 at 8:16 pm

      5 stars
      Tasted amazing, thank you very much for the recipe. Highly recommended

      Reply
    15. Karri

      November 07, 2018 at 8:31 pm

      5 stars
      Tried this and it was super good!!! I was very leery about cooking the pasta in the pot without boiling them beforehand, but it came out well. I did end up using 2 cans of diced tomatoes, because if i measured it out, about 1/4 of the can was left over. I also used the whole can of coconut milk, not just the creamy part. I also used double the amount of the curry paste. But all in all, I will make again!

      Reply
    « Older Comments
    Newer Comments »

    Leave a Reply Cancel reply

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

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter
    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

    Popular Recipes

    • Lemon Spaghetti with Spinach
      Lemon Spaghetti with Spinach (One Pot)
    • One Pan Mexican Quinoa in a black pot on a white wooden countertop with limes and parsley on the side
      One Pan Mexican Quinoa
    • a hand eating roasted chickpeas out of a small white bowl on a marble counter top
      Roasted Chickpeas
    • Thai Pineapple Fried Rice Recipe (Vegan)
      Thai Pineapple Fried Rice Recipe (Vegan)
    • Vegan meatballs with Spaghetti
      Vegan Meatballs with Spaghetti
    • Creamy Vegan One Pot Pasta (Asian Style)
      Creamy Vegan One Pot Pasta (Asian Style)

    Simple & Fresh Salads

    • a kidney bean salad in a white bowl with a wooden spoon on a marble countertop
      Kidney Bean Salad
    • a white bowl with tortellini salad on a white wooden board
      Tortellini Salad
    • a white bowl with bulgur salad on a marble countertop
      Bulgur Salad
    • Greek salad in a white bowl with bread on the side
      Greek Salad
    • a bowl with noodle salad with spiralized vegetables and lime wedges on a marble countertop
      Noodle Salad
    • Southwestern Pasta Salad (Vegan)
      Southwestern Pasta Salad (Vegan)

    Footer

    Impressum/Legal Notice
    Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter

    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.

    Copyright © 2023 by Vegan Heaven · Privacy Policy

    We use cookies to improve your experience. You accept this by clicking "Okay" or continue to use our site. Find out more.