Creamy Curry Pasta is a savory and warm vegan pasta recipe that is loaded with flavor, crispy chickpeas, and roasted broccoli! A creamy sauce that’s dairy free. Coconut milk and cornstarch combine to make the creamy sauce that coats each noodle. You don’t even miss the dairy!
Is traditional boxed pasta vegan?
Your traditional boxed pasta contains the following ingredients
- Durum wheat flour
- Vitamin B3, Iron, Vitamin B1, Vitamin B2, Folic Acid.
So you’ll notice nothing in there that would scream “not vegan!” But, here’s the next piece of info you need from the boxed pasta, which for you is going to determine whether you can use boxed pasta or need to substitute for a different noodle: “This product is manufactured on equipment that processes products containing eggs”.
So, while the pasta itself does not contain eggs, it comes into contact with surface that has touched eggs. Always read the packaging!
What makes this a vegan pasta recipe
So how can a recipe with the word creamy in it really be a vegan recipe? That’s right, in this recipe there’s no:
- Dairy products like sour cream
And yet, it’s creamy and rich and so satisfying. The sauce is made with a blend of curry power, sesame seed oil, garlic and onions and a can of coconut milk. My trick is making a slurry of corn starch and water and that thickens the sauce from a soup-like consistency to more of a cream sauce. Roasted chick peas and broccoli give this some substance, each bit is so savory you’ll be wanting seconds. And since this isn’t packed with any high calories fats go ahead and have those seconds, or thirds.
-When I cook with pasta I almost never use the entire box, I’m pretty consistent with using 3/4 of the box of whatever type of pasta I’m cooking. I’ve always found that the entire box is just way too much.
-A slurry is a combination of water and cornstarch and is used to thicken sauces.
-You must use the canned coconut milk, you’ll find these either near the Mexican/Spanish food or near the Asian/Thai food in your grocery store. Don’t use the coconut milk found in the milk section of your store, it’s not going to give you the same results.Print
Creamy Curry Pasta
This vegan pasta recipe isn’t light on flavor and abundance! A coconut milk sauce thickened with corn starch and seasoned with sesame seed oil. Loaded with crispy chickpeas and roasted broccoli.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Vegan
- Method: Saute
- Cuisine: American
For the Pasta
-3/4 box thin spaghetti, or another noodle you choose
-2 teaspoons sesame seed oil
-2 garlic cloves, grated
-1/2 cup small diced white onion (I like them diced very small)
-2 teaspoons white sugar
-1/2 teaspoon salt
-2 teaspoons curry powder
-1 13.5oz can coconut milk
-2 tablespoons water
-4 teaspoons cornstarch
-1/4 teaspoon garlic powder
-1/2 ladle of reserved pasta water
For the Broccoli
-3 cups chopped fresh broccoli (this was about 2 and 1/2 heads of broccoli for me)
-1 and 1/2 tablespoons extra virgin olive oil
-1/8 teaspoon salt
For the Chick Peas
-1 15.5oz can chick peas, drained
-1 tablespoon extra virgin olive oil
-1/8 teaspoon salt
-1/8 teaspoon garlic powder
1. Preheat oven to 450 degrees.
2. Place the chopped broccoli florets in a large bowl, toss with the EVOO and the salt, then pour onto the baking sheet. Dump the chick peas into a strainer and toss a few times, remove any of the shells that have pulled away from the chick peas, then pour them into a bowl and season with the salt, garlic powder, and EVOO. Place the broccoli in the oven for 5 minutes, after they have cooked for 5 minutes remove the baking sheet and dump the chick peas onto the other side of the sheet, then place back in the oven and bake for 25 minutes.
3. Once the chick peas and broccoli are baking, bring a large pot of water to boil (make sure you always salt pasta water!). I like my pasta on the softer side so I boil mine for 11 minutes. Want firmer pasta? Only cook it for 9-10 minutes.
4. While the pasta is cooking heat the 2 teaspoons of sesame seed oil, diced onions, and grated garlic in a medium pan over medium heat for 3-4 minutes. Add the curry powder and stir to coat the onions. Pour in the coconut milk and season with the sugar and salt. In a small bowl, combine the water and cornstarch then pour into the coconut sauce, raise heat so the sauce boils, then reduce to simmer. Add 1/2 of a ladle of the boiling pasta water to the sauce and stir. Simmer the sauce on low heat until the noodles are done cooking. If the sauce at any point gets to watery/thin, add cornstarch a teaspoon at a time and whisk into the sauce, you’ll just need to reboil any time you add cornstarch so that it activates and thickens the sauce. If your sauce ever gets too thick, add small amounts of the boiling pasta water to bring it back to a cream sauce consistency.
5. To serve, pour the drained spaghetti into the pan with the coconut curry sauce and stir until all the noodles are coated. To each bowl of pasta, top with the roasted broccoli and roasted chick peas. Serve with naan.
Adapted from: In Pursuit of More
Keywords: vegan pasta recipe
5. To serve, pour the drained spaghetti into the pan with the coconut curry sauce and stir until all the noodles are coated. To each bowl of pasta, top with the roasted broccoli and roasted chick peas.
Adapted from: In Pursuit of More