This vegan creamy curry carrot pasta is the springtime pasta you didn’t know you needed. However, my goodness is it good. Red curry, carrots, garlic, ginger, coconut milk and shallot. I could drink the sauce or eat it alone as a soup, honestly. When you add some carby goodness, it is the comfort food of my dreams. I like to serve the pasta with some sautéed greens. I love chard, but any kind of green you like will work well with this meal.
What You Need For This Carrot Pasta:
- Carrots: Fresh carrots are best for the sauce.
- Garlic, Ginger and Shallot: Sautéed in oil to start the sauce.
- Red Curry: Red curry paste, just make sure it’s vegan.
- Coconut Milk: Makes the sauce super creamy!
- Pasta: Whatever kind you like, and gluten-free if need be.
I’m not sure I have tasted anything like this vegan creamy curry carrot pasta. You will be blown away immediately by how incredibly delicious it is! You can easily make this a(pretty much) one pot meal. I like to boil my pasta and scoop the pasta out without draining the water when it is done. Then I add the carrots and garlic to the already boiling water to cook. Saves me time, pots and water. Then drain and blend! Heat the sauce in the same pot, then add the pasta back and toss to combine.
Why Should You Make This Curry Dish:
- Super simple and incredible delicious.
- Gluten-free and vegan.
- A great way to eat your veggies!
- Fast, but fancy.
- An absolute spring essential!
Vegan Creamy Curry Carrot Pasta
Ingredients
- 16 Ounces Pasta, gluten-free or regular
- 6 Medium Carrots
- 4 Cloves Garlic
- 1-2 Tablespoons Thai red curry paste, vegan
- 1 Can(14oz) Coconut cream or full fat coconut milk
- 1 Tablespoon Vegetable oil
- 1 Large Shallot, diced
- 1 teaspoon Ginger, grated
- Salt and pepper to taste
- Sautéed greens(optional)
Instructions
- Cook the pasta according to directions in a large pot of water. When the pasta is al dente, scoop the pasta out with a mesh strainer, leaving the boiling water in the pot and put the pasta into a large bowl. Set aside.
- Peel and cut the carrots into large chunks. Put the carrots and garlic cloves into the boiling water.
- Boil, reducing heat as needed, until the carrots are very tender. About 10-15 minutes.
- Drain the carrots and garlic, getting rid of the cooking water at this point.
- Add the carrots, garlic, red curry paste(using 1 TBSP if you want it less spicy and 2 TBSP if you want more spice), coconut milk and a pinch of salt and pepper to a blender.
- Blend, scraping down the sides as needed, until the sauce is completely smooth.
- Now, using the pot you were using to cook everything in, heat the oil on medium high.
- Add the shallot and ginger to the pot. Sauté, reducing heat as needed, until the shallot is translucent. About 2-3 minutes.
- Pour the sauce you made into the pot and stir to combine everything.
- Bring to a simmer, reduce heat to low, and simmer for 1-2 minutes.
- Taste and adjust seasonings. Adding more salt and pepper if needed.
- Pour the cooked pasta into the pot and toss with the sauce. Let the pasta heat back up for about 3-5 minutes, since it has been sitting for a bit.
- Serve immediately with chives and sautéed greens if desired.
Karen
When do I use the giner?.I’m assuming when blending everything.
Lauren Hartmann
Sorry, I wrote garlic again instead of ginger, I have updated the recipe!
Keller
This sounds so good! I’m going to make it for dinner tonight!
Robyn
Delicious and super easy to make. Thank you! 🥕