Description
This Creamy Vegan One Pot Pasta is a delightful Asian-inspired dish that is quick and easy to prepare. The creamy coconut milk base is infused with red curry paste, giving it a flavorful kick. Loaded with colorful veggies and aromatic garlic, this pasta is a satisfying and wholesome meal for any day of the week.
Ingredients
For the Creamy Vegan One Pot Pasta:
- 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
Instructions
- Sauté the Aromatics: Heat some oil in a large pot and sauté the onion for about 2-3 minutes. Then add the garlic, the zucchini, and the red bell pepper and cook for 2 more minutes.
- Add Remaining Ingredients: Add the remaining ingredients except for the cherry tomatoes. Cook for about 15 minutes uncovered on medium heat. Add the cherry tomatoes and cook for two more minutes. Season with salt and black pepper.
- Serve: Enjoy your creamy vegan one pot pasta hot and fresh!
Notes
- This dish pairs well with a sprinkle of nutritional yeast for added umami flavor.
- You can customize the veggies in this pasta according to your preferences.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 529 kcal
- Sugar: 18g
- Sodium: 125mg
- Fat: 19g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 79g
- Fiber: 18g
- Protein: 19g
- Cholesterol: 0mg
