Red Curry Pasta is an easy vegan 30 minute meal! Al dente pasta is coated with a creamy curry sauce and crisp tender vegetables.
- 8 oz fusilli pasta
- 1 tablespoon coconut oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups bite sized broccoli florets
- 1 cup chopped red bell pepper
- 2 tablespoons Thai red curry paste
- 1/2 cup coconut cream
- 2 tablespoons soy sauce
- 1 green apple, diced
- 2 tablespoons chopped cilantro
Cook your pasta according to the package directions. Drain and set aside.
While the pasta cooks, heat the coconut oil in a large skillet over medium-high heat. Add in the onion and cook until translucent, about 5 minutes. Stir in the garlic and cook until fragrant, about 30-60 seconds.
Add the broccoli, bell pepper and cook until crisp-tender, about 5 minutes. Stir in the red curry paste and cook, stirring, until the curry paste is fragrant, about 1 minute.
Stir in the coconut milk, soy sauce, pasta, and green apple. Cook until warmed through. Top with cilantro and serve!
Pasta: I used fusilli, but penne, farfalle, ziti or even long noodles like linguini would work! Feel free to use bean or other type alternate flour pasta.
Broccoli: or use another seasonal vegetable like cabbage, cauliflower, green beans, etc.
Red curry paste: taste your curry paste before you use it – some will be spicier than others! You can use more or less to adjust the flavor and spice. Note that if you use more, you will likely need to cut back on salt since curry paste can be quite salty as well!
Coconut cream: the thick white cream scooped from the top of a can of coconut milk. Or use a can of coconut cream.
- Serving Size: 1/4 recipe
- Calories: 387
- Sugar: 11g
- Sodium: 855mg
- Fat: 14g
- Saturated Fat: 10g
- Carbohydrates: 59g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: broccoli, bell pepper, garlic, red curry paste, coconut milk, soy sauce, apple, vegan, gluten free, Thai, easy, one pot,