Coconut Curry Veggie One Pot Pasta - One Pot Pasta Meals
This one’s for the days when you want dinner to feel like a hug in a bowl but don’t want to spend an hour cleaning up. I love a good one pot pasta meal, and this Coconut Curry Veggie Pasta ticks all the boxes: creamy, cozy, and done before you can say 'Where’s the takeout menu?'
We’re talking al dente pasta swimming in a velvety coconut curry sauce with tender vegetables in every bite. It’s one of those one pot pasta recipes that’s as great for Monday night meals as it is for impressing your vegetarian friend who’s heard every excuse about why pasta 'needs meat.' Spoiler: it doesn’t.
Whether you’re looking for food recipes pasta style, or just need more vegetable pasta recipes in your rotation, this one checks the flavor, ease, and comfort boxes. It's a winner in the world of Pasta Meals, and a strong contender in my lineup of Vegetarian One Pot Meals. If you’ve got a pot and a wooden spoon, you’re good to go.
Servings: 4 servings
Ingredients
- 300g pasta (penne or fusilli work great)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 carrot, thinly sliced
- 1 teaspoon curry powder
- 1 can (400ml) coconut milk
- 300ml vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, cook until fragrant and softened.
- Stir in the zucchini, bell pepper, and carrot. Cook for about 5 minutes, stirring occasionally.
- Add curry powder and stir well to coat the vegetables.
- Pour in the coconut milk and vegetable broth. Bring to a simmer.
- Add the pasta, stir, and cook uncovered for 10 to 12 minutes, stirring occasionally to keep it from sticking.
- Season with salt and pepper to taste. When the pasta is cooked and the sauce has thickened, remove from heat.
- Garnish with fresh cilantro if you’re feeling fancy, and serve warm.