Name: Creamy Vegan One Pot Pasta (Asian Style) Recipe
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Cuisine: Asian
Ingredients: 1 onion, chopped; 2 cloves of garlic, minced; 1 zucchini, chopped; 1 small red bell pepper, chopped; 4 1/2 cups uncooked fusilli; 1 1/2 teaspoons red curry paste; 3 cups diced tomatoes (canned) (do not drain); 1 cup canned coconut milk (whole fat) (use the creamy part); 1/2 cup frozen peas; 1/2 cup cherry tomatoes, cut into halves; Salt, to taste; Black pepper, to taste; 1 teaspoon fresh lemon juice

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If you’re looking for an effortlessly satisfying meal that packs bold flavors and creamy goodness into a single pot, you’re going to adore this Creamy Vegan One Pot Pasta (Asian Style). With a rainbow of crisp veggies, tender pasta, and the embrace of a luxuriously spiced coconut sauce, every bite is a comforting adventure. This dish checks all the boxes: quick, hearty, vibrant, and (best of all) everything comes together with minimal fuss—leaving you with more time to enjoy the meal!

Creamy Vegan One Pot Pasta (Asian Style) Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things refreshingly simple—each ingredient has a purpose, from adding a burst of color to creating that crave-worthy creamy texture. Let’s break down what you’ll need and why each one matters.

Onion: The foundation of savory flavor, onions lend depth and slight sweetness to the sauce.
Garlic: Just two cloves are all it takes to infuse the whole dish with aromatic, unmistakable warmth.
Zucchini: Adds gentle earthiness and a lovely tender bite that pairs beautifully with the rest of the veggies.
Red bell pepper: Their sweetness and vivid color brighten both the taste and look of the finished pasta.
Fusilli pasta: Those twirls hold onto sauce like champs, ensuring every forkful is packed with creamy flavor.
Red curry paste: This is where the Asian flair shines through; it brings gentle heat, aromatics, and complexity.
Canned diced tomatoes: No need to drain—these tomatoes add brightness and create the pasta’s luscious base.
Canned coconut milk (whole fat): For unbeatable creaminess, use the thick coconut cream on top for that rich mouthfeel.
Frozen peas: They sneak in a little sweetness and pop of green, turning each bite into a mini celebration.
Cherry tomatoes: Sprinkled in near the end for a burst of tangy freshness and gorgeous color contrast.
Salt: To season every vegetable and balance the flavors—taste as you go!
Black pepper: Adds a whisper of gentle heat and complements the curry paste.
Fresh lemon juice: A quick squeeze at the end lifts up all the creamy, rich flavors and brightens the whole dish.

How to Make Creamy Vegan One Pot Pasta (Asian Style)

Step 1: Sauté Aromatics and Veggies

Start by heating a splash of oil in a large pot over medium. Toss in your chopped onion and let it cook, stirring occasionally, for 2–3 minutes until it’s just starting to soften and smell inviting. Add in the minced garlic, chopped zucchini, and bell pepper. After another 2 minutes, your kitchen should already be smelling like pure comfort—it’s the magic building!

Step 2: Add Pasta, Tomatoes, and Sauce Ingredients

Now, for the “one pot” brilliance: Pour in the uncooked fusilli, red curry paste, canned diced tomatoes (plus their juices), coconut milk, frozen peas, and a pinch each of salt and black pepper. Give everything a good stir, making sure the pasta is mostly submerged. Let it all simmer, uncovered, for about 15 minutes, stirring occasionally so nothing sticks and the flavors marry together beautifully.

Step 3: Finish with Cherry Tomatoes and Lemon

Once the pasta is tender and the sauce is gloriously creamy, toss in your halved cherry tomatoes. Let them cook for just 2 more minutes—they should warm through but still keep their shape. Finally, turn off the heat and hit the whole pot with that fresh lemon juice. This last step brightens the dish and ties all the flavors together. Taste and adjust your salt and pepper if needed, and you’re ready to serve!

How to Serve Creamy Vegan One Pot Pasta (Asian Style)

Garnishes

There are so many ways to elevate each bowl! A shower of chopped fresh cilantro or green onions adds an herby finish, while toasted sesame seeds or crushed roasted peanuts give a welcome crunch. A drizzle of chili oil on top is perfection for anyone who loves a little extra heat.

Side Dishes

This pasta is a meal on its own, but it plays beautifully with others! Serve it alongside a crisp Asian slaw, steamed edamame for protein punch, or even warm naan bread or rice crackers to scoop up any leftover sauce. A simple cucumber salad also brings refreshing contrast.

Creative Ways to Present

Try serving Creamy Vegan One Pot Pasta (Asian Style) right out of the pot for a cozy family-style feel, or dish it up in wide shallow bowls with extra garnishes artfully scattered on top. For a playful twist, pack leftovers into individual jars for picnics or bring-to-work lunches—they look striking and taste just as fabulous cold or at room temperature!

Make Ahead and Storage

Storing Leftovers

Leftovers of Creamy Vegan One Pot Pasta (Asian Style) keep surprisingly well! Transfer cooled pasta to an airtight container and refrigerate for up to three days. The flavors deepen overnight, making those next-day lunches extra special.

Freezing

If you want to keep portions handy for busy nights, this dish freezes beautifully. Simply spoon cooled pasta into freezer-safe containers, seal tight, and stash away for up to two months. When you’re ready to enjoy again, thaw overnight in the fridge for best texture.

Reheating

To reheat, pop portions in the microwave or warm gently on the stovetop with a splash of water or extra coconut milk to loosen up the sauce. Stir frequently to keep everything creamy and heat evenly. That way, your Creamy Vegan One Pot Pasta (Asian Style) tastes just as dreamy as it did on day one!

FAQs

Is it possible to use a different kind of pasta?

Absolutely! While fusilli is awesome for trapping all that luscious sauce, you can swap in penne, rotini, or even spaghetti. Just adjust the cook time and keep an eye on water absorption to keep things perfectly creamy.

Can I make this dish gluten free?

Yes! Substitute your favorite gluten free pasta brand for a just-as-tasty gluten free version of Creamy Vegan One Pot Pasta (Asian Style). Check the cook time on the package, as some gluten free noodles need a bit less time to stay al dente.

What can I use instead of red curry paste?

If you can’t find red curry paste, try using a mix of mild chili paste and a teaspoon of grated ginger, or even a spoonful of your favorite Asian chili sauce, for a similar warmth and complexity.

Is light coconut milk okay, or does it need to be whole fat?

For the creamiest finish (the hallmark of this dish!), whole fat coconut milk is best. Light coconut milk will still work, but your pasta won’t have quite the same indulgent texture.

Can I add extra veggies or proteins?

Absolutely—this recipe loves customization! Stir in baby spinach, snap peas, or broccoli during the last few minutes of cooking. For more plant protein, tofu cubes or tempeh make fantastic additions.

Final Thoughts

I genuinely hope you feel inspired to bring Creamy Vegan One Pot Pasta (Asian Style) into your kitchen and make it your own. It’s comforting, creative, and totally weeknight-friendly—with one pot to clean, you can spend the rest of the evening savoring every last noodle. Happy cooking, and enjoy every creamy, colorful bite!

Creamy Vegan One Pot Pasta (Asian Style) Recipe

Ingredients You’ll Need