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Small white bowl of creamy red curry pasta on rotini with chickpeas, edamame, zucchini and bamboo shoot pieces throughout. A lime wedge garnished the bowl on the back left edge. A second bowl, without a lime garnish, sits to the back left, slightly blurred out. A light brown towel is crumpled along the left edge of the image with a small glass bowl of lime pieces half cropped out, set between the bowls on the right side of the image.

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


  • Large pot
  • Cutting Board
  • Knife
  • Can Opener
  • Large stirring spoon


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


Prep Ingredients and Add to Large Pot

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

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.



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.


Serving: 1Serving (1/6 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