5 from 198 votes
Creamy Curry Pasta (Vegan)
Creamy Curry Pasta (Vegan) uses a blended cashew cream sauce infused with curry powder, garlic, and onion powders, combining with pasta, tofu, cherry tomatoes, spinach, and parsley for a flavorful plant-based meal. The sauce provides richness and a gentle curry warmth, while the vegetables add freshness and texture. This pasta caters to those seeking a vegan dish with creamy texture and savory spice balance.
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings:
4
to 6
Calories:
913 kcal
Course:
Dinner
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 to 6
Amount Per Serving
Calories 913
% 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.