Description
This creamy vegan one pot pasta is an easy and flavorful Asian-inspired dish packed with fresh vegetables, red curry paste, and coconut milk. It’s perfect for a quick, wholesome meal made entirely in one pot, combining the heartiness of fusilli pasta with vibrant veggies and a luscious, spicy coconut sauce.
Ingredients
Vegetables
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 zucchini, chopped
- 1 small red bell pepper, chopped
- 1/2 cup frozen peas
- 1/2 cup cherry tomatoes, halved
- 3 cups diced tomatoes (canned, undrained)
Dry Ingredients
- 4 1/2 cups uncooked fusilli pasta
- 1 1/2 teaspoons red curry paste
Dairy & Seasonings
- 1 cup canned coconut milk (whole fat, creamy part only)
- salt, to taste
- black pepper, to taste
- 1 teaspoon fresh lemon juice
- 2 tablespoons oil (for sautéing, assumed)
Instructions
- Sauté Vegetables: Heat oil in a large pot over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent. Add minced garlic, chopped zucchini, and red bell pepper, cooking together for an additional 2 minutes to soften the vegetables.
- Add Pasta and Remaining Ingredients: Pour in the uncooked fusilli pasta, red curry paste, canned diced tomatoes with their juices, coconut milk, and frozen peas. Stir well to combine all ingredients evenly.
- Cook Pasta and Sauce: Bring the mixture to a simmer, then cook uncovered over medium heat for about 15 minutes. Stir occasionally to prevent sticking and ensure the pasta cooks evenly while absorbing flavors from the sauce.
- Add Cherry Tomatoes and Final Seasoning: After 15 minutes, add the halved cherry tomatoes and stir gently. Cook for another 2-3 minutes until the cherry tomatoes soften slightly but still hold their shape.
- Finish and Serve: Season the pasta with salt, black pepper, and fresh lemon juice to brighten the flavors. Give everything one final stir, then remove from heat and serve hot.
Notes
- Use full-fat coconut milk for the creamiest texture.
- Adjust the amount of red curry paste to control spice level.
- Stir frequently towards the end to prevent the pasta from sticking to the pot.
- Try adding other vegetables like mushrooms or spinach for variation.
- This recipe works well for meal prep and stores nicely in the refrigerator for 3-4 days.
