Creamy Curry Pasta (Vegan)
User Reviews
5
Creamy Curry Pasta (Vegan)
Description
Creamy Curry Pasta (Vegan) features a homemade cashew cream sauce blended with water, curry powder, garlic powder, onion powder, nutritional yeast (optional), salt, and black pepper until smooth. The sauce forms a velvety base imparting mild curry flavor and savory depth from the spices and nutritional yeast.
The pasta is cooked al dente to maintain firmness and combined with the sauce, sautéed tofu, halved cherry tomatoes, fresh spinach, and chopped parsley. The tofu is pan-seared to develop a golden exterior, adding protein and texture. The tomatoes and spinach add juiciness and earthiness.
The sauce is gently warmed with tofu and tomatoes, then finished by mixing with pasta and wilted spinach. Reserved pasta water helps adjust sauce consistency. The dish finishes with crushed red pepper flakes for optional heat. This preparation results in a creamy, mildly spiced pasta with fresh vegetable elements balanced by the rich cashew cream.
Good cooking practices like not overcooking pasta and seasoning the sauce to taste help achieve ideal texture and robust flavor.
Ingredients
- 2 cups cashews raw
- 2 ½ cups of water
- 1 ½ tablespoons curry powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 4 talespoons nutritional yeast optional
- salt to taste
- black pepper to taste
- 1 pound pasta of your favorite
- 1 tablespoon cooking oil high heat
- 1 package tofu cubed (optional, super firm
- 1 pint cherry tomatoes halved
- 2 cups spinach
- ¼ cup parsley roughly chopped
- crushed red pepper flakes garnish
Instructions
- Add the cashews to a high powered blender, add the water, curry powder, garlic powder, onion powder, nutritional yeast (if using), salt, and pepper. Blend until completely smooth and creamy. Add more water if it is too thick and set aside.
- Cook the pasta according to package instructions. It’s important to not overcook the pasta. Save 1 cup of pasta water. Drain and set aside.
- Heat the oil in a large pan over medium high heat. Carefully add the tofu (if using) and cook for 2 minutes on each side or until golden brown. Remove from the pan and set aside.
- In the same pan, over medium high heat, cook the cherry tomatoes for 2 minutes. Then add the cashew cream and tofu. Cook for 5 minutes or until the sauce starts to boil. Stirring constantly to prevent burning. Turn off the heat.
- Add the spinach, and cover with a lid undisturbed for 5 minutes.
- Add the pasta and mix well. If it's too thick, add the reserved pasta water until the desired consistency is reached.
- Serve hot, sprinkle parsley and crushed red pepper flakes.
Notes
- Cook pasta al dente to avoid mushiness after combining with the sauce.
- Taste and adjust seasoning in the cashew cream sauce before mixing with pasta.
- Reserve some pasta water to thin the sauce if it becomes too thick and help it cling to the noodles.
- Adjust the amount of curry powder for milder or stronger curry flavor depending on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 913 kcal
% Daily Value*
| Calories | 913kcal | 46% |
| Carbohydrates | 116g | 39% |
| Protein | 37g | 74% |
| Fat | 36g | 55% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 19g | 95% |
| Sodium | 125mg | 5% |
| Potassium | 1290mg | 27% |
| Fiber | 9g | 36% |
| Sugar | 11g | 22% |
| Vitamin A | 2331IU | 47% |
| Vitamin C | 37mg | 41% |
| Calcium | 135mg | 14% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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