This dish is a perfect combination of two cuisines that I absolutely love, Italian and Indian. The savory and bold flavors of curry, along with the creamy coconut milk and tangy diced tomatoes, make this creamy curry pasta a burst of flavor in your mouth. Not to mention, it's an easy recipe to make, perfect for busy weeknights. So let's get cooking!
Why You Will Love This Curry Pasta Dish
- It's bursting with bold and savory flavorsIt's An easy and quick meal to make
- It's even better the next day so it's a good choice for a delicious quick lunch.
- It's perfect for busy weeknights
- It's versatile and can be customized to your liking
If you love comforting pasta recipe make sure to try this Spicy Sausage Pasta
The ingredients
olive oil
large thinly sliced onion
chopped fresh garlic
turmeric powder
curry powder
diced tomatoes
Salt and black pepper to taste
frozen peas
sugar
coconut milk, you can also use 1 ¼ cup heavy cream if you prefer
uncooked penne
See recipe card for quantities
How to make the Curry Pasta
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced onion and sauté until it's translucent, about 5 minutes.
- Add the minced garlic and sauté for another minute, until fragrant.
- Add the turmeric and curry powder, stirring until fragrant.
Pour in the diced tomatoes, coconut milk salt, and pepper to season. Let it simmer for 5-10 minutes.
Add the green peas and sugar, stirring until combined.
Add the cooked pasta to the creamy curry sauce and toss until it's coated in the curry sauce.
Serve hot and enjoy!
Notes on the ingredients
Turmeric: This spice has anti-inflammatory properties and adds a beautiful golden color to the dish.
Curry powder: This blend of spices typically includes coriander, cumin, turmeric, and other aromatic spices that add depth and complexity to the dish.
Coconut milk: This ingredient adds a creamy and slightly sweet flavor to the dish.
Tips
- Make sure to cook the pasta al dente so it doesn't get mushy in the sauce.
- If you're using canned peas, make sure to drain and rinse them before adding them to the sauce.
- Taste the sauce as you go and adjust the seasonning.
Storage
This creamy curry pasta can be stored in an airtight container in the refrigerator for up to 3-4 days. Just reheat it in the microwave or on the stovetop before serving.
While this recipe can be stored in the refrigerator for a few days, I wouldn't recommend freezing it. Pasta tends to become mushy and loses its texture when frozen and thawed. Additionally, the coconut milk may separate when thawed and reheated, affecting the overall texture and flavor of the dish. It's best to enjoy this recipe fresh or store it in the refrigerator for a few days.
FAQ
Yes! Feel free to use any type of pasta that you like. I personally love penne because it holds the sauce well, but you can use spaghetti, linguine, or any other type. You can even use rice noodles!
Of course! This dish is versatile, and you can add chicken, shrimp, or even beef to it.
A fresh green salad with a simple vinaigrette dressing would be a great contrast to the bold flavors of the curry pasta.
Naan bread is a good choice if you're looking for a bread option that complements the Indian flavors of the dish.
Pasta Recipes
Curry Pasta
Ingredients
- 2 tablespoons olive oil
- 1 large onion sliced fine
- 2 cloves of fresh garlic minced
- 1 teaspoon turmeric powder
- 2 tablespoons of curry powder
- 1 can (14.4 oz) diced tomatoes
- Salt and black pepper to taste
- 1 cup of frozen peas
- 1 tablespoon sugar
- 1 can (13.6 oz) coconut milk you can also use 1 ¼ cups of heavy cream if you prefer
- 1 package (16 oz) uncooked penne pasta
Instructions
- In a large pot of water cook pasta according to the package directions until you have al dente pasta. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced onion and sauté until it's translucent, about 5 minutes.
- Add the minced garlic and sauté for another minute, until fragrant.
- Add the turmeric and curry powder, stirring until fragrant.
- Pour in the diced tomatoes, coconut milk and salt to season. Let it simmer for 5-10 minutes.
- Add the green peas and sugar, stirring until combined.
- Add the cooked pasta to the creamy curry sauce and toss until it's coated in the sauce.
- Remove from heat and let it rest for a few minutes, it's important to note that the pasta will continue to absorb the sauce as it sits, so the sauce becomes thicker as it cools. Make sure to stir the pasta well before serving to ensure that the sauce is evenly distributed.
Marta
I didn't have penne pasta so I used rigatoni instead and when I tell you my family devoured this recipe, that's no exaggeration. This is a great mashup of tikka masala and comforting pasta.
Mikayla
The combination of coconut milk and curry makes a terrifically creamy, nutty and warm spice profile that we really enjoyed!
Kristina
I bought curry powder a long time ago and never used it. I found it this weekend and gave it a try since we love pasta, and it turned out delicious. Can't wait to make it again.
Isabelle
Very good curry pasta. We did leave out the peas since no one likes them, and instead served it with a side of roasted broccoli. It made a great dinner.
Jamie
Same here, I just love pasta and curry dishes! It's on my favorite list! It's such a great idea, it looks amazingly delicious and very yummy! Plus we can never go wrong with Pasta and Curry!
Enriqueta E Lemoine
I pinned this recipe a few days ago, and it was our lunch today. Thank you for a great pasta recipe with the curry and coconut flavor the I love so much.
Natalia
Just the type of recipe I've been looking for. Love the idea of using coconut milk in place of a heavy cream. This would be a great dish to use up some of my garden tomatoes that are in the freezer. Thanks for sharing!
Jacqueline Debono
Curry and pasta isn't a combo I would have thought of making but I was curious and gave this recipe a try. Seriously good. So happy I made it!
Amy Liu Dong
This is a perfect dish to make for Cinco De Mayo. It is so delicious and so easy to make!