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Small white bowl of creamy red curry pasta with lime wedge
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Red Curry Pasta

This red curry pasta recipe is made in one pot and is incredibly easy to prepare, perfect for a quick weeknight meal. It’s a vegan recipe that’s loaded with flavor from Thai red curry paste, garlic, onions and coconut milk for a creamy, rich sauce. Very little prep work involved.
Course Main Course
Cuisine Vegan
Keyword Red curry pasta, Thai red curry pasta
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 Servings
Calories 602kcal

Ingredients

  • 4 cups rotini pasta
  • 2 tablespoons red curry paste
  • 2 ½ cups vegetable broth (no salt added/ low sodium)
  • 1 ½ cups coconut milk (14 oz/ 400 mL can)
  • 3 cups diced tomato (28 oz/ 800 mL can)
  • 2 cups chickpeas (19 oz/ 540 mL can, drained and rinsed)
  • 1 ¾ cups bamboo shoot (17 oz/ 500 mL can, drained and rinsed)
  • 1 cup shelled edamame (can substitute for green peas)
  • 1 ½ cups zucchini , diced (about 1 medium zucchini)
  • 1 cup red onion , diced (about 1 medium onion)
  • 4-6 cloves garlic , minced
  • cup nutritional yeast

To Serve

  • green onion (to taste)
  • cilantro (to taste)
  • lime juice (to taste)

Instructions

Prep Ingredients and Add to Large Pot

  • Measure your rotini pasta, red curry paste, vegetable broth, shelled edamame and nutritional yeast into a large pot.
    4 cups rotini pasta, 2 tablespoons red curry paste, 2 ½ cups vegetable broth, 1 cup shelled edamame, ⅓ cup nutritional yeast
  • Dice a medium zucchini and medium onion and add to pot.
    1 ½ cups zucchini, 1 cup red onion
  • Mince some cloves of garlic and add to pot.
    4-6 cloves garlic
  • Open a can of coconut milk and diced tomato; add both to the pot.
    1 ½ cups coconut milk, 3 cups diced tomato
  • Open, drain and rinse a can of chickpeas and can of bamboo shoots; add to pot.
    2 cups chickpeas, 1 ¾ cups bamboo shoot

Cook and Serve

  • Place lid on pot and bring it up to a boil over medium-high heat.
  • Cook with lid on, at medium-high heat stirring regularly (scraping along the bottom of the pot to lift everything up and prevent sticking) for 20 minutes.
  • Remove lid, lower heat to medium-low and cook, stirring regularly, for another 10 minutes or until the pasta is cooked to your liking. Most of the liquid will become absorbed but there will be enough to coat everything in a nicely thickened sauce.
  • Serve topped with chopped green onion, cilantro and/ or a squeeze of fresh lime juice.
    green onion, cilantro, lime juice

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1Serving (⅙ of recipe) | Calories: 602kcal | Carbohydrates: 91g | Protein: 26g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 614mg | Potassium: 1157mg | Fiber: 16g | Sugar: 16g | Vitamin A: 1776IU | Vitamin C: 31mg | Calcium: 155mg | Iron: 6mg