Welcome to your new favorite weeknight meal! This Vegan Creamy Curry Pasta is not only delicious but also quick and easy to prepare. With a fusion of flavors that blend the warmth of curry with the comfort of pasta, this dish is perfect for busy evenings when you want something satisfying yet healthy. Join our kitchen companion membership for more mouth-watering recipes like this one!
Cooking Time
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Servings: 4 to 6
Ingredients
For the Pasta
- 1 pound of your favorite pasta (gluten-free if needed)
For the Creamy Curry Sauce
- 2 cups raw cashews (soaked)
- 2 ½ cups water
- 1 ½ tablespoons curry powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 4 tablespoons nutritional yeast (optional)
- Salt and pepper, to taste
For the Vegetables and Protein
- 1 tablespoon high heat oil (e.g., coconut or olive oil)
- 1 package super firm tofu, cubed (optional)
- 1 pint cherry tomatoes, halved
- 2 cups spinach
- ¼ cup parsley, roughly chopped
- Crushed red pepper flakes, for garnish
Grocery List
- Raw cashews
- Pasta (your choice)
- Curry powder
- Garlic powder
- Onion powder
- Nutritional yeast (optional)
- High heat oil (coconut or olive)
- Super firm tofu (optional)
- Cherry tomatoes
- Fresh spinach
- Fresh parsley
- Crushed red pepper flakes
Cooking Instructions
- Prepare the Cashew Cream:
- Soak the raw cashews in cold water overnight or in boiling water for about an hour. Drain and rinse.
- In a high-speed blender, combine soaked cashews, water, curry powder, garlic powder, onion powder, nutritional yeast (if using), and salt and pepper. Blend until smooth and creamy. This may take up to two minutes.
- Cook the Pasta:
- In a large pot, bring salted water to a boil. Add your pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.
- Sauté the Vegetables:
- In a large skillet, heat the high heat oil over medium heat. Add cubed tofu (if using) and cook until golden brown on all sides.
- Add halved cherry tomatoes and spinach to the skillet; sauté until spinach wilts.
- Combine Everything:
- Pour the creamy cashew sauce into the skillet with vegetables and tofu. Stir well to combine.
- Add the cooked pasta to the skillet and toss everything together. If the sauce is too thick, add reserved pasta water until desired consistency is reached.
- Serve:
- Garnish with chopped parsley and crushed red pepper flakes before serving.
Nutritional Information (per serving)
- Calories: Approximately 400 kcal
(Note: Caloric content may vary based on specific ingredients used.)
Tips & Notes
- Customizable: Feel free to swap out vegetables based on what you have on hand or prefer.
- Protein Boost: Add chickpeas or lentils for extra protein without compromising the vegan aspect.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Conclusion
This Vegan Creamy Curry Pasta is a delightful dish that brings together rich flavors and wholesome ingredients in just 35 minutes! Perfect for any night of the week, it’s sure to become a staple in your kitchen.
Don’t forget to join our kitchen companion membership for more delicious recipes that will tantalize your taste buds! Enjoy your cooking adventure!
