One Pot Vegan Thai Red Curry Spaghetti

Today, I made one of my favourite dishes, my One Pot Vegan Thai Red Curry Spaghetti, because I was craving a creamy, spicy pasta, and sometimes, a cream cheese and mushroom penne with chilli flakes just isn’t enough (although, that is one of my favourites).

This one pot wonder combines my favourite things: vegetables, herbs, spices, coconut milk and pasta, and only takes 30 minutes to whip up. And the best things about it?

  • It’s vegan, but oh, so creamy (I am trying to reduce my dairy intake, but I love cheese and cream and butter….and anything creamy)
  • You can use any leftover vegetables (cauliflower, broccoli and carrots all work well, too)
  • You’ll likely have most of the ingredients to hand and the others will be easy to pick up
  • Only one pan and some bowls + forks to wash up
  • Oh, and you don’t need to pre-cook the spaghetti, so you don’t even need to wash a colinder (yes, I am *that* lazy sometimes)
  • It’s perfect for batch cooking, as it tastes even better the next day, or the day after

So, here’s the recipe. I hope you love it as much as I do!

One Pot Vegan Thai Red Curry Spaghetti

One Pot Vegan Thai Red Curry Spaghetti

One Pot Vegan Thai Red Curry Spaghetti

ONE POT VEGAN THAI RED CURRY SPAGHETTI

Prep: 10 mins/ Cook: 20 mins/ Total: 30 mins/ Serves 2 

INGREDIENTS

80g dried spaghetti

3 tsps rapeseed oil

50g green beans, cut in half

60g baby corn, sliced in half lengthways

50g mixed peppers, sliced

4 fresh basil leaves

1 sachet Thai Taste Red Curry Paste (or 43g of any vegan Thai red curry paste. Although, this is by far the tastiest paste I have found!)

1 can KTC Rich and Creamy Coconut Milk- 400ml (or any other coconut milk, but this one is super creamy)

1 lime (1/2 to squeeze in, 1/2 to garnish)

Handful of coriander, chopped, to garnish

INSTRUCTIONS

  1. Heat the rapeseed oil in a large deep pan
  2. Add the chopped vegetables and curry paste and stir until all of the vegetables are coated and the paste becomes fragrant and aromatic
  3. Add the can of coconut milk and stir
  4. Bring to the boil, and then add the spaghetti and basil
  5. Lower the heat- cover and simmer for 10-12 minutes, until the spaghetti is cooked, stirring halfway
  6. Once the spaghetti is cooked, add the juice of half a lime and salt to taste
  7. Serve hot, topped with lime and fresh coriander

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s