Creamy Curry Pasta (Vegan) – Plant-Based on a Budget

This creamy curry pasta recipe is an easy 35-minute fusion dinner loaded with flavor, is super satisfying, is easily customizable with your different protein and veggies, and a great go-to for busy weeknights! Plus, it’s dairy-free, gluten-free, & optionally nut-free!

Super Simple, Creamy, Delicious 30-Minute Curry Pasta

As plant-based eaters on a low budget, simple and easy curry and pasta recipes are practically a kitchen staple, so a curry pasta fusion recipe was bound to happen, eventually. It has all the creamy, spicy deliciousness of a simple vegetable curry combined with the pure comfort and satisfaction of pasta for the best of both worlds!

Why You’ll Love Curry Pasta

1. Quick: Ready in 35 minutes as a low-fuss family meal for busy weeknights.
2. Simple: Using simple, inexpensive pantry ingredients and just two pots.
3. Healthy: By combining cashews with mixed vegetables and tofu, this vegan curry pasta is loaded with fiber, protein, and heart-healthy fats as well as several antioxidants and micro-nutrients for a satisfying, healthy meal.  
4. Satisfying: It’s super cozy, comforting, creamy, and wonderfully satisfying.
5. Customizable: Use the pasta of your choice, choose between Indian curry powder or Thai curry paste, adjust the heat (aka make it child friendly), make a nut-free sauce, swap out the veggies and protein (it’s great for an end of the week ‘fridge clear-out’), etc.  
6. Meal prep friendly: I love whipping up a double batch especially.

The Ingredients and Substitutes

The Tofu and Pasta

• Pasta: Use your favorite pasta. Spaghetti, linguine, and other long noodles work as well as short-shaped pasta like penne, rigatoni, bows, or rotini. Use gluten-free pasta if required (or even low-carb zucchini noodles).
• Extra-firm tofu: Use extra-firm or high-protein tofu (which are the firmest). It’s best to press it for 30 minutes for the best texture. Alternatively, for a soy-free, plant-based protein source, you could add chickpeas/beans.
• Tomatoes: It’s best to use cherry tomatoes or mini plum tomatoes, which are easily purchasable year-round. They tend to taste better than larger tomatoes out of season, too.
• Spinach: Regular or baby spinach. Kale would also work.
• Oil: Use any neutral cooking oil like vegetable oil, avocado oil, etc.
• To garnish: Fresh parsley and red pepper flakes perfectly finish a bowl of these vegan curry noodles.

The Curry Pasta Sauce

• Cashews: Use raw, unsalted cashews. For a nut-free version, you could use sunflower seeds instead. We’ve tried a version with hemp seeds, too, though the flavor is far earthier/more robust, so it won’t be to everyone’s liking.

For a creamy curry pasta sauce free from both nuts and seeds, you can use full-fat canned coconut milk optionally thickened with a small amount of cornstarch slurry or thinned/lightened up with some vegetable broth and/or the starchy pasta water.

• Water: Water combines with the soaked cashews to make a super creamy cashew cream for this dairy-free pasta curry sauce. To add more flavor, use low-sodium vegetable broth.
• Spices: We’ve made an Indian curry pasta sauce with just a few simple seasonings.
  • Curry powder (choose your desired spice level – mild, medium, or hot)Onion powderGarlic powderNutritional yeast (optional – for a nutty, ‘cheesy,’ umami depth)
  • Salt & black pepper (to taste)

Alternatively, you could use fresh onion and garlic, though it will need to be minced and sauteed, so it adds extra time and effort to the recipe.

What Else Could I Add to Curry Pasta?

• Ginger powder: This popular curry ingredient adds depth (and heat).
• Cayenne/chili powder: To increase the heat, if desired.
• Other vegetables: Just like a vegetable curry, there are plenty of vegetables (fresh or frozen) you could add to this curry pasta recipe to increase color and nutrients. I.e., finely diced carrot, peas, broccoli, cauliflower, zucchini, bell pepper, mushrooms, sugar snap peas, mini corn, etc.
• Thai twist: Swap the curry powder for vegan Thai red curry paste (or yellow/ massaman paste). Add a tablespoon and increase the amount to taste.
• Lemon/lime wedges: To serve with tofu curry noodles for added brightness.
• Vegetable puree: To thicken and ‘hide’ nutrients in this Indian curry pasta, add a cup (or so) of sweet potato or pumpkin puree to the curry pasta sauce.
• Tomato paste: To add a subtle, slightly rich tomato flavor, add a small amount of tomato paste (just a teaspoon to begin) and increase to taste.

How to Make Creamy Curry Pasta

• 1) For a super smooth cashew cream, first, soak the raw cashews in cold water overnight (for at least 8 hours) OR in boiling water for about an hour. Then drain and rinse them well. Then, add the cashews, water, and all the seasonings to a high-speed blender and blend until super smooth and creamy.

Pause to scrape down the sides of the blender jug if needed. This may take up to two minutes to blend until smooth (not gritty).

• 2) Then, cook your pasta in salted water for about 1-2 minutes less than the packaging states, until al dente. Then drain it, saving one cup of pasta water to the side.  
• 3) If including tofu, heat the oil in a large skillet over medium-high heat. Once hot, add the tofu and cook for 2-3 minutes per side until golden brown and lightly crispy. Then transfer to a plate and set aside.

Don’t move it around while it cooks; otherwise, you won’t achieve that lovely sear.

• 4) In the same pan, cook the cherry tomatoes for 2-3 minutes, then stir in the cashew cream and tofu (if using), cooking for 5 minutes or until the sauce boils. Stir constantly to avoid it burning.

• 5) Then, remove the sauce from the heat, stir in the spinach, and add a lid for about 5 minutes to allow the spinach to wilt within the sauce.

Alternatively, stir it in over the heat until wilted (1-2 minutes).

• 6) Finally, stir in the pasta and mix well. If it’s too thick, add some of the reserved pasta water, a little at a time, until it reaches your desired consistency. Then serve warm, optionally sprinkled with crushed red pepper flakes and fresh parsley. Enjoy!

Top Recipe Tips and Notes

• Cook pasta al dente: It will continue to cook when combined with the sauce, so cooking it al dente ensures it doesn’t turn to mush.
• Season to taste: After blending the cashew cream sauce, taste it and adjust any of the seasonings (including the curry powder) to taste.
• Save some pasta water: This will help to thin the curry pasta sauce, if needed, but also helps the sauce to cling to the noodles.
• Adjust the flavor strength: By adjusting how much curry powder/paste you use for a milder vs. more robust flavor.  
• Cashews vs. coconut milk: Cashew cream is our go-to creamy base for its thick, rich consistency and subtle nutty flavor (hidden beneath curry powder). However, for those who can’t eat nuts, don’t like them, or want something more budget-friendly, full-fat canned coconut milk is a great sub. However, it will impart a subtle coconut flavor and won’t be as thick or creamy.
• To make curry pasta salad: Cook and thoroughly cool the pasta before combining it with the sauce and any added veggies.

Serving Suggestions

With the combination of macro and micronutrients, tofu curry noodles make for a delicious, satisfying main meal. However, feel free to serve it as a side or make it even heartier alongside:

• Garlic bread
• Focaccia or warm crusty bread
• Leafy green salad
• More cooked vegetables – like steamed/roasted green beans, broccoli, etc.

Storage Information

Allow the leftovers to cool, then store them in an airtight container in the refrigerator for up to 5 days.

While it’s technically freezer-friendly, the cashew cream sauce can become a little gritty upon thawing, so we prefer to freeze it separately. Store it for 2-3 months and re-blend it for a few seconds if needed before stirring it into pasta.

To reheat the curry pasta, use a microwave in 30-second increments or heat it over low heat on the stovetop, stirring often. If the sauce has thickened, add a splash of water or vegetable broth to loosen it up again.

More Easy Vegan Pasta Recipes

Photos by Alfonso Revilla