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Creamy Curry Pasta (Vegan)
This creamy curry pasta recipe is an easy 35-minute fusion dinner loaded with flavor, is super satisfying, is easily customizable with your different protein and veggies, and a great go-to for busy weeknights! Plus, it’s dairy-free, gluten-free, & optionally nut-free!
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 4 to 6
Calories: 913 kcal
Course:
Dinner
Cuisine:
Indian
Ingredients
- 2 cups of raw cashews
- 2 ½ cups of water
- 1 ½ tablespoons of curry powder
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 4 talespoons of nutritional yeast (optional)
- salt and pepper, to taste
- 1 pound of your favorite pasta
- 1 tablespoon of high heat oil
- 1 package of super firm tofu, cubed (optional)
- 1 pint of cherry tomatoes, halved
- 2 cups of spinach
- ¼ cup of 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: It will continue to cook when combined with the sauce, so cooking it al dente ensures it doesn’t turn to mush.
- Season to taste: After blending the cashew cream sauce, taste it and adjust any of the seasonings (including the curry powder) to taste.
- Save some pasta water: This will help to thin the curry pasta sauce, if needed, but also helps the sauce to cling to the noodles.
- Adjust the flavor strength: By adjusting how much curry powder/paste you use for a milder vs. more robust flavor.
Nutrition Information
Calories
913kcal
(46%)
Carbohydrates
116g
(39%)
Protein
37g
(74%)
Fat
36g
(55%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
7g
Monounsaturated Fat
19g
Sodium
125mg
(5%)
Potassium
1290mg
(37%)
Fiber
9g
(36%)
Sugar
11g
(22%)
Vitamin A
2331IU
(47%)
Vitamin C
37mg
(41%)
Calcium
135mg
(14%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 4to 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.