Simple Curry Pasta

Over head photograph of a plate of curry pasta, Sprinkled with vegan parmesan.

Super Tasty and unbelievably simple to make. This is one that certain friends of mine insist that I cook for them almost every time that I see them.

5 from 3 votes

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Course: Main

Cuisine: Fusion, Vegan

Prep Time: 3

Cook Time: 12

Total Time: 15

Servings: people

Calories: 570kcal

Author: Yasmin

Equipment

Garlic Press (if you have one)
Large Frying pan, or Sautee Pan
Saucepan
Sharp Knife
Wooden Spoon

Ingredients

300 g Pasta we use Spaghetti
400 ml Full Fat Coconut Milk
¼ cup Vegan Parmesan plus extra to serve
8 Sun Dried Tomatoes
1 teaspoon Sun Dried Tomato oil from the jar of tomatoes
2 cloves Garlic large
1 cup Peas
1 tablespoon Mild Curry Powder
pinch Salt to taste
pinch Black Pepper to taste

US Customary - Metric

Instructions

Put a pan of water on to boil. .When the water is boiling add the Pasta and cook as per the instructions on the packet.
300 g Pasta
Chop the Sun-dried Tomatoes
8 Sun Dried Tomatoes
Crush, or finely dice, the Garlic.
2 cloves Garlic
Add 1 teaspoon of the Sun-dried tomato oil to your frying pan., then cook the garlic and sun-dried tomatoes for a 3-4 minutes until fragrant. The garlic should just start to darken, but not burn.
1 teaspoon Sun Dried Tomato oil
Shake up a tin of Coconut Milk to make sure that it isn't separated, then open it and add it to the pan.
400 ml Full Fat Coconut Milk
Add the Curry Powder, stir it in to the Coconut Milk until well combined. Cook for a further 2 minutes.
1 tablespoon Mild Curry Powder
Add the Vegan Parmesan to the pan and stir well.
¼ cup Vegan Parmesan
Add Salt and Black Pepper to taste.
pinch Salt to taste, pinch Black Pepper to taste
Drain the Pasta and add it to the frying pan along with the Frozen Peas.
1 cup Peas
Toss all the ingredients together and cook for a couple more minutes for the Peas to cook fully.
Plate up and sprinkle with more Vegan Parmesan to finish.

Notes

If your sauce is a little thin you could add in a ½ teaspoon of Cornflour to thicken it. The thickness of the sauce can depend on the water content of your Coconut Milk.

Nutrition