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    Creamy Vegan One Pot Pasta (Asian Style)

    Published: Mar 18, 2017 · Modified: Jul 15, 2020 by Sina · This post may contain affiliate links · 167 Comments

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    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. 

    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.
    4.61 from 143 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Asian
    Prep Time: 5 mins
    Cook Time: 18 mins
    Total Time: 23 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.
    Previous Post: « Vegan Chili Cheese Fries
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    Reader Interactions

    Comments

    1. Hajar

      September 24, 2021 at 1:25 pm

      5 stars
      Absolutely love this recipe, the tastes are amazing! I don’t cook often, but when I cook this is one of my few staple recipes. Thank you!!

      Reply
    2. Bobby Jones

      September 12, 2021 at 11:48 pm

      Nevermind ignore my previous comment. I didn’t see that it said “Uncooked” pasta in the video (the white text got a little covered up by the colors)

      Reply
    3. Bobby Jones

      September 12, 2021 at 11:46 pm

      The recipe looks delicious, and I can’t wait to try it. I need to point out though, that this isn’t exactly one pot because you’re adding cooked pasta, which requires another pot (and maybe even a collander)

      Do you have any suggestions for how to tweak it so that it becomes only one pot?

      Reply
    4. T

      August 24, 2021 at 4:13 am

      4 stars
      My hubby loves it… thanks for the receipt… instead of zucchini.. I replaced it with broccoli …. yummm

      Reply
    5. SN

      August 08, 2021 at 10:41 am

      5 stars
      Amazing! So creamy and delicious. I was after for a a quick and healthy dinner for our family and this nailed it.

      Reply
    6. Christina

      June 17, 2021 at 2:12 am

      5 stars
      This recipe is a go-to for our family! I do add about a cup and half of broth to cook the noodles more easily.

      Reply
    7. Ree

      March 29, 2021 at 9:35 pm

      5 stars
      This recipe is so easy. I sautéed Gardein chick’n strips, chopped them up and added them at the end with the cherry tomatoes for some added protein. Topped it with vegan Parmesan cheese and the final product is delicious! Will definitely make it again, thanks for the recipe!

      Reply
    8. Britny

      March 20, 2021 at 12:09 am

      5 stars
      Just made this in my instant pot for 5 minutes with whole wheat torino (it’s what I had in the pantry) very yummy. Added black and white pepper too

      Reply
    9. ann Marie Sanders

      January 31, 2021 at 6:10 pm

      5 stars
      Delicious. I think it could be even better with black olives and sliced mushrooms

      Reply
    10. Deeksha

      July 26, 2020 at 9:30 am

      5 stars
      Thanks for the recipe. I like this recipe so much.

      Reply
    11. Maddy

      July 16, 2020 at 12:46 am

      5 stars
      Great! Surprisingly creamy. Added some extra curry paste and spices

      Reply
    12. Joana

      June 29, 2020 at 9:36 pm

      5 stars
      Very delicious and easy to make! Is the nutrition for one serving?

      Reply
    13. Mari

      April 21, 2020 at 3:03 pm

      5 stars
      This was delicious!
      Do you think I can use a long pasta such as linguine or fettuccine with this recipe?

      Reply
    14. Guru Bob

      April 15, 2020 at 6:21 am

      4 stars
      Like so many others I doubted how good this might be. Pleasantly surprised with the result. I used Massaman Curry Paste for a softer effect on the palate.

      Reply
      • Saladal

        March 21, 2021 at 11:11 pm

        5 stars
        Like so many others? It really was just you

        Reply
        • Edward

          April 22, 2021 at 7:13 pm

          5 stars
          Hahaha

    15. Joni

      March 10, 2020 at 6:08 pm

      5 stars
      We just made this last night and it was amazing! Thanks for the great recipe! I also used Banza chickpea shells. Will definitely make this again! :)

      Reply
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    Sina-Veganheaven

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

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