One-Pan Curry Pasta
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
12 mins
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Total Time
17 mins
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Servings
4
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Calories
483 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian, Australian
One-Pan Curry Pasta
Description
One-Pan Curry Pasta brings together onion, carrot, garlic, and a curry-spiced broth to create a warm, subtly spiced dish where the pasta cooks directly in the seasoned liquid. This method allows the noodles to absorb the flavors while softening alongside tender peas, which provide a sweet contrast. The texture balances soft vegetables with al dente pasta, enhanced by the gentle creaminess from the addition of cream at the end.
The recipe is convenient as it uses one pan for easy cooking and cleanup. Choosing pasta shapes that hold up well during stirring, like penne or rigatoni, helps maintain texture. This dish works well as a weekday dinner and can be served on its own or complemented with a simple side salad.
Use chicken or vegetable broth according to preference, and monitor the pasta for doneness between 9 and 10 minutes to avoid overcooking. Cooking at a gentle simmer rather than a vigorous boil promotes even cooking. A wide, deep pan makes stirring easier and keeps everything cooking evenly without spilling.
Ingredients
- 1 onion
- 1 carrot
- 3 garlic cloves
- 2 tablespoon butter
- 4 ½ cups broth -see note 1
- 2 teaspoon curry powder
- ½ teaspoon salt
- ¼ teaspoon sugar
- pinch black pepper
- 10 oz pasta - see note 2
- 1 cup peas frozen
- ½ cup cream
Instructions
Start by preparing the vegetables
- Peel and finely chop the onion, carrot, and garlic.1 onion1 carrot3 garlic cloves
- Set to one side.
To cook the pasta and sauce
- Melt the butter in a large pan (see note 3)2 tablespoon butter
- Add the onions and carrot and sweat them off for 5 minutes until softened.
- Add the garlic and stir together until it smells fragrant.
- Pour in the broth, then add the curry powder, salt, sugar, and black pepper.4 ½ cups broth2 teaspoon curry powder½ teaspoon salt¼ teaspoon sugarpinch black pepper
- Bring to a simmer and then add in the pasta and the frozen peas. Stir well, then reduce the heat to a medium, so the broth is barely simmering.10oz pasta1 cup frozen peas
- Stir the pasta every couple of minutes, so the pasta doesn't stick.
- Test the pasta after 9 minutes if it's not ready, check again at 10 minutes. (see note 4)
- Once the pasta is cooked, add the heavy cream to the remaining liquid in the pan. Turn up the heat and boil for a minute to thicken the sauce.½ cup heavy cream
- Serve.
Notes
- Use chicken or vegetable broth for the base liquid depending on preference.
- Choose sturdy pasta shapes like penne or rigatoni to prevent breakage during stirring; avoid delicate shapes such as farfalle.
- Use a large, wide pan with high sides to allow easy stirring and to keep the simmer gentle for even pasta cooking.
- Cook the pasta at a barely simmering heat to ensure even cooking and to avoid uneven texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Calories | 483kcal | 24% |
| Carbohydrates | 68g | 23% |
| Protein | 13g | 26% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 56mg | 19% |
| Sodium | 1428mg | 60% |
| Potassium | 382mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 4000IU | 80% |
| Vitamin C | 18mg | 20% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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