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    "home" » Recipes » PÂTES

    Creamy Coconut Curry Pasta (dairy-free)

    Modified: May 10, 2025 · Published: Apr 29, 2023 bySophie Viau

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    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.

    Jump to:
    • Why You Will Love This Curry Pasta Dish
    • The ingredients
    • How to make the Curry Pasta
    • Notes on the ingredients
    • Tips
    • Storage
    • FAQ
    • Pasta Recipes
    • Curry Pasta

    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

    1. 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.
    2. Add the minced garlic and sauté for another minute, until fragrant.
    3. 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 seasoning.

    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

    Can I use a different type of pasta?

    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!

    Can I add meat to this dish?

    Of course! This dish is versatile, and you can add chicken, shrimp, or even beef to it.

    What can I serve with this recipe?

    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

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    • Orzo Pesto Salad in a serving bowl, with grapes tomatoes on the side.
      Orzo Pesto Pasta Salad – Fresh, Zesty, and Easy to Make
    • Dutch Oven One Pot Pasta

    Curry Pasta

    Sophie Viau
    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 dish a burst of flavor in your mouth. Not to mention, it's easy recipe to make, perfect for busy weeknight
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 12 minutes mins
    Total Time 22 minutes mins
    Course main dish
    Cuisine Indian, Italian
    Servings 8
    Calories 469 kcal

    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.

    Notes

    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.

    Nutrition

    Calories: 469kcalCarbohydrates: 7gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 3mgPotassium: 98mgFiber: 2gSugar: 3gVitamin A: 154IUVitamin C: 9mgCalcium: 17mgIron: 1mg
    Keyword Curry, Pasta
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    5 from 3 votes (3 ratings without comment)

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    Sophie the author on a white background

    Hi I'm Sophie!

    I’m Sophie, the recipe creator and food photographer behind Noble Veggies. Here, you’ll find easy recipes that are all about balance, think cheesy pasta with broccoli, sheet pan chicken loaded with roasted veggies, and even a few veggie-packed sweets. It’s not about being perfect. It’s about making room for real food, quick prep, and a little veggie love on every plate.

    More about me

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