You're going to love this one pot pasta recipe! This healthy recipe is easy to make and delicious, featuring tender pasta and vegetables in a light creamy curry sauce. This is the perfect weeknight dinner the whole family will love. Make it in one pot for speedy cleanup!
Easy Pasta Recipe
Pasta is definitely a favorite dinner at our house. It is one of my go-to meals. You can probably guess why - it's inexpensive, easy, and everyone loves it.😊
But sometimes I get tired of the same old spaghetti and tomato sauce dinner! Luckily, pasta is pretty versatile and there are many ways to change it up to get some different flavors and textures going on.
For instance, my recipe for Lemon Artichoke Pasta combines corn and edamame with the flavors of garlic and thyme for a new and interesting pasta dish!
I also like pasta because it is easy to just keep some stocked in the pantry to pull out whenever. Which leads me to the second big reason I love this recipe!
Why I love this curry pasta recipe
Have you ever planned a nice meal for a particular night, but then your day ends up being really crazy and tiring, and by the time you get to the point where you need to make dinner, you just can't muster up enough energy to actually follow through on what you had planned?
That happens to me a few times a month, it seems, so it is important for me to have the ingredients for a few really easy meals on standby. Frozen chicken nuggets are always an option, but I like to turn to healthier stuff if I possibly can!
Ingredients to Make One-Pot Pasta
- onion and pepper strips, squash slices, peas - all from the freezer section. One of the reasons I really love this meal!
- diced tomatoes - canned diced tomatoes with all the juice.
- unsweetened coconut milk - I prefer full fat but you can substitute the light version.
- red curry paste - there's so much flavor in just a few tablespoons, but you can certainly add more to taste!
- rotini pasta - I like using the curlycue pasta because all of the edges grab the sauce. No rotini? Penne would be a great substitute.
This recipe is perfect as one of those standby recipes, because it consists of jarred, boxed, canned, and frozen items, so I can keep all the ingredients on hand to make this whenever I feel like making a quick and easy meal.
There isn't any chopping or slicing required. In fact, the most intensive activity is opening a couple of cans
For another standby recipe that utilizes curry, try my Creamy Coconut Chicken Curry. This one has rice, chicken, and green beans. You can use fresh or frozen or canned! There are tons of variations you can try with this recipe as well, by mixing up the type of rice and/or veggies. Truly a recipe where you can shop your pantry!
Frequently Asked Questions
What is the best pasta to use for this recipe?
You can really use any type of pasta, but for this recipe, I like to use shapes that have ridges and crevices. Rotini, penne, or even bow-tie pasta would be perfect for this meal.
Can I use gluten-free pasta?
Yes, if you are cutting carbs, you can certainly use gluten-free pasta. Just adjust the cooking time of the pasta according to package directions.
What type of cookware should I use to make pasta?
Use a heavy stockpot like you'd use for soup making. A big stockpot will have plenty of room, making it easy to add and mix all of the ingredients.
Steps to Make This Dish
- Combine the onion and pepper strips, squash slices, and peas in a stockpot or large saucepan. Heat for about 2 minutes until the vegetables just begin to thaw.
- Add the diced tomatoes, coconut milk, and curry paste. Increase the heat to medium-high, stirring occasionally. Heat to simmer, stirring occasionally.
- Taste and adjust the flavors, adding more curry paste if your family likes spicier food.
- Add the pasta, reduce the heat, cover, and simmer until the pasta is tender.
I was surprised to find out that my kids actually really love the flavor of curry, and they especially love curry pasta. I think part of the reason is that the coconut milk gives it a yummy, creamy flavor and texture. So if you aren't sure if your kids will like curry, I encourage you to give this a try.
Plus, BONUS - it is made in one pot, so cleanup is a breeze as well!
Tips and Tricks
- No garlic on hand? Skip it! You'll hardly notice it's missing.
- Use tri-color rotini to enhance your presentation.
- You can use the light coconut milk to cut down on fat and calories and it will still be delicious.
- There are different varieties of curry paste. I used a HOT version. If you are using a mild version, you can use more than the amount in the recipe to get a good curry flavor. Do your taste-testing in step 3 and adjust as needed.
- If you like spicy food and your curry isn't hot enough, add a bit of cayenne pepper as well. Be careful! You can always add more if needed.
- Totally optional, but you can garnish with some chopped basil, and top with freshly picked whole basil leaves if you have them.
- This is a very forgiving recipe, so relax and enjoy!
More recipes chock-full of veggies
If you're looking for more recipes filled with veggies here are some to consider! Curried Veggie Pizza, because everyone loves pizza! Easy Roasted Veggie Pasta, which is a simple staple pasta recipe. Or check out this recipe for One Pot Vegetable Pasta - so yummy!
Love this recipe? Awesome! Please give it a 5 star rating below! And if you make this, snap a photo and tag me on Instagram. You can find me at DizzyBusyandHungry or #dizzybusyandhungry !
Easy One-Pot Curry Pasta and Vegetables
- 12 ounces frozen onion and pepper strips (one bag)
- 12 ounces frozen squash slices (one bag)
- 1 cup frozen peas
- 1 tablespoon minced garlic (optional)
- 28 ounces diced tomatoes (one large can)
- 14.5 ounces unsweetened coconut milk (can be the light version) (one can)
- 2 tablespoons red curry paste (add more to taste, if desired)
- 12 ounces uncooked rotini (one package)
- In a large pot, combine the onion and pepper strips, the squash slices, the peas, and the garlic (if desired). Heat over medium heat for about 2 minutes until the vegetables are partially thawed.12 ounces frozen onion and pepper strips, 12 ounces frozen squash slices, 1 cup frozen peas, 1 tablespoon minced garlic
- Add the diced tomatoes, coconut milk, and curry paste. Increase the heat to medium high, cover, and heat until the mixture starts to simmer, about 10 minutes. Stir occasionally.28 ounces diced tomatoes, 14.5 ounces unsweetened coconut milk (can be the light version), 2 tablespoons red curry paste
- Taste and adjust the flavor, adding more curry paste if your family likes spicier food. (You can also add some salt and/or pepper here. Or, if you like things really spicy, add some cayenne pepper.)
- Mix in the pasta, reduce the heat, cover, and simmer about 15 minutes, until the pasta is tender.12 ounces uncooked rotini
- If you don't have garlic or don't feel like using it, you can skip it and your result will still be good.
- Tri-color pasta looks really pretty in this dish.
- Feel free to use either regular coconut milk or the light version. Note that I am talking about the canned coconut milk, not the non-dairy milk substitute.
- Not all curry paste is equal. You can buy mild and hot, and even with the hot, the spiciness can vary. Taste test and adjust as needed.
- Optional garnish: Sprinkle chopped basil, and top with freshly picked whole basil leaves.
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
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