Creamy, flavorful curry pasta with fresh basil. Healthy, filling, satisfying. Ready in under 30 minutes!
To me, nothing beats a pasta dinner! There’s something so comforting about a bowl of pasta. It’s filling and can easily be customized to your tastes and desires. You can pack in quite a bit of nutrition, too, which makes it nourishing as well as delicious. This Quick and Easy Curry Basil Pasta is also such an effortless meal to make, about as uncomplicated as sauteing a pan of veggies and boiling some pasta; it’s practically fool-proof!
Let’s talk about ingredients! The sauce is simple: sauteed onions, garlic, and veggies with curry powder and nutritional yeast. Coconut milk and reserved starchy pasta water create the creamy sauce. Chopped fresh basil brings incredible flavor, yet it’s one ingredient, which demonstrates the ease of summer cooking! The veggies can be whatever you have on hand. If you have a garden that’s yielding ample zucchini, cherry tomatoes, or green beans, this is a great way to use them up! Whatever veggie scraps you have in your fridge drawer can be tossed right into the stir-fry. The sauce is mixed into the pasta and can be topped with additional basil. You could top it with some parmesan cheese, if you eat dairy. If you only make a single serving of pasta, the extra sauce makes amazing leftovers and is delicious on rice or scooped up with a slice of sourdough bread.
This dish can be a complete meal if you use lentil or chickpea pasta. Between that and the nutritional yeast, a serving would pack a satiating amount of protein. This is a perfect option if you need dinner on the table asap and don’t have time to make side dishes and courses. If you opt for regular noodles, you may want to serve it with grilled chicken or fish, or stir-fried tofu. A side salad would be a great addition for a trouble-free, weeknight dinner.
If you love easy vegetarian pasta recipes, check out these Miso Tahini Noodles with Sweet Potato and Edamame
QUICK AND EASY CURRY BASIL PASTA (GF, DF, V, SD)
Yield: 2-3 servings
What You'll Need:
1 tablespoon extra virgin olive oil
½ small white or yellow onion, diced
1½ - 2 cups diced veggies
2 cloves garlic, minced
2 teaspoons curry powder
2 tablespoons nutritional yeast
1 teaspoon salt
Pinch red pepper flakes, optional
6 ounces dry pasta, any type (gluten free if desired)
⅓ cup coconut milk (use full fat for creamiest results)
⅓ cup reserved pasta water
1 teaspoon apple cider vinegar
1 cup loosely packed fresh basil leaves, finely chopped
How To Make it
1. Heat the olive oil over medium low heat in a large skillet or pan. Once the oil is shimmering, add the onion, and stir to coat it in oil. Cover with a lid until the onion is translucent, approximately 5 minutes, then stir in the garlic.
2. After a couple additional minutes, add the veggies into the pan. Stir, then cover and cook until softened, about 15-20 minutes. Stir occasionally to prevent burning.
3. While the veggies are cooking, bring water to a boil in a medium pot. Cook the pasta according to the box directions.
4. During the last minute of the pasta’s cooking time, stir the curry powder, nutritional yeast, salt and pepper flakes into the veggies until combined.
5. Reserve at least ⅓ cup pasta water, then drain the pasta.
6. Add coconut milk, reserved pasta water, and apple cider vinegar to the veggie mixture. Then stir in the cooked pasta.
7. Mix in the chopped basil, reserving enough to sprinkle over the top of individual servings. Adjust seasonings, and serve.
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Abby
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