Delicious Coconut Milk and Veggie Pasta

Featured in Pasta dishes that make everyone smile.

Whip up this quick and tasty twist on plain pasta! Crunchy veggies, a rich coconut milk sauce, and a hint of curry create a fantastic dinner. Perfect for busy nights when you want something fast but still packed with flavor. Proof that quick cooking can be exciting and delicious!
Maria from tastyhush
Updated on Thu, 20 Feb 2025 19:09:58 GMT
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Coconut Milk and Veggie Pasta - Quick and Easy Dish | Tastyhush.com

Coconut Curry Vegetable Pasta represents a perfect fusion between Italian tradition and Asian flavors. This colorful and comforting recipe creates a harmonious blend of creamy coconut milk and aromatic curry, elevating crisp vegetables and al dente pasta. It transforms simple ingredients into an exotic, flavorful feast.

I discovered this recipe while traveling in Thailand, where I was fascinated by their use of coconut milk in pasta dishes. Back home, I experimented until finding the perfect balance between Italian and Asian flavors.

Essential Ingredients and Their Secrets

* Linguine (7 oz): Choose quality pasta with a rough surface that better holds the sauce. Linguine is ideal but tagliatelle works perfectly too

* Carrot (1 large): Select a firm, bright carrot, ideally organic for better flavor

* Leek (1): Choose a firm leek with crisp green leaves

* Red bell pepper (1): Pick one that's plump and glossy for natural sweetness

* Onion (1 large): A mild yellow onion provides the best aromatic base

* Zucchini (1 small): Choose a firm, young zucchini to avoid excess water

* Coconut milk (10 fl oz): Use premium coconut milk, rich in cream for a velvety sauce

* Heavy cream (2 tbsp): Full-fat cream adds extra richness to the sauce

* Red curry paste: The quality of curry paste significantly impacts the final result

Detailed Instructions

  1. Mise en Place - The Key to Success
    - Gather all ingredients and equipment
    - Thoroughly wash all vegetables
    - Prepare a large pot for pasta
    - Set up a large pan or wok for vegetables
    - Ensure knives are sharp
  2. Careful Vegetable Preparation
    - Peel and cut carrot into thin, uniform batons
    - Clean and finely slice leek
    - Remove seeds and slice bell pepper into strips
    - Finely dice onion
    - Cut zucchini into medium half-moons
  3. Orchestrated Vegetable Cooking
    - Heat pan over high heat with olive oil
    - Start with carrots and peppers
    - Reduce heat after 2-3 minutes
    - Add onion once first vegetables soften
    - Add leek and zucchini last
    - Stir regularly for even cooking
  4. Creating the Creamy Sauce
    - Pour in coconut milk while stirring
    - Add heavy cream for richness
    - Gradually incorporate curry paste
    - Adjust seasoning
    - Simmer gently to develop flavors
  5. Perfect Pasta Cooking
    - Boil salted water
    - Cook linguine according to package
    - Stir occasionally
    - Reserve cooking water
    - Drain al dente

This recipe has become my signature dish when hosting vegetarian friends. The coconut milk provides unique creaminess and perfectly balances the curry spices.

Plating Techniques

Present this dish with care. Twirl pasta using a fork in a warm deep plate. Arrange vegetables evenly and generously coat with sauce. Finish with fresh cilantro leaves and freshly ground pepper.

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Creative Variations

* Protein version: add marinated shrimp or chicken

* Vegan version: substitute heavy cream with thicker coconut milk

* Spicy version: include fresh chilies or sriracha sauce

* Autumn version: incorporate mushrooms and spinach

* Spring version: add fresh peas and asparagus

Storage Guidelines

Store for 24-48 hours in the refrigerator. When reheating, add coconut milk or water to loosen the thickened sauce. Avoid freezing as it affects vegetable and sauce texture.

This fusion dish perfectly represents modern cuisine's evolution, where culinary boundaries blur to create surprising and delicious combinations. It shows how simple ingredients, treated with respect and creativity, can create a memorable dish that satisfies all palates.

Success lies in balancing al dente pasta, crisp vegetables, and creamy curry sauce. Each bite should reveal harmonious textures and flavors.

Frequently Asked Questions

→ How can I make this dish less spicy?
Cut back on the red curry paste or go for a mild curry powder instead.
→ Can I freeze this dish?
Yes, it freezes great. Just defrost in the fridge and warm up gently.
→ How do I make it vegetarian?
This recipe is already vegetarian. You can swap the cream for a plant-based alternative if needed.
→ What other veggies work well in this?
Feel free to swap in seasonal veggies like mushrooms, spinach, or eggplant.
→ What toppings go with this dish?
A sprinkle of fresh cilantro or roasted sesame seeds works wonderfully.

Creamy Curry Pasta

Smooth and flavorful pasta with veggies, coconut milk sauce, and curry. A complete, tasty meal!

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
By: Maria

Category: Pasta

Difficulty: Intermediate

Cuisine: Modern Fusion

Yield: 4 Servings (Makes 4 pasta servings)

Dietary: Vegetarian

Ingredients

→ Pasta

01 200 grams of linguine

→ Vegetables

02 1 large onion
03 1 big carrot
04 1 small zucchini
05 1 whole red bell pepper
06 1 leek

→ Sauce and Seasonings

07 300 ml coconut milk
08 18 ml heavy cream
09 1-2 teaspoons of red curry paste
10 Curry powder (add as much as you want)
11 Salt (adjust to taste)
12 Pepper (add to your liking)

→ Garnish (optional)

13 Fresh cilantro (use as needed)
14 Chives (optional)

Instructions

Step 01

Slice the carrot into thin sticks, dice up the onion, and cut the other vegetables into medium-sized pieces.

Step 02

Bring a pot of salted water to a boil. Heat some olive oil in a skillet and sauté the carrot sticks and red bell pepper until they soften slightly. Then toss in the onion, the zucchini, and the leeks. Stir them occasionally while they cook, and season with a pinch of salt and pepper.

Step 03

Once the water’s boiling, cook the linguine as per the directions on the package.

Step 04

Pour the coconut milk and heavy cream into the skillet with your veggies. Stir everything together well, then mix in the red curry paste and curry powder. Taste it and tweak the salt and pepper however you like.

Step 05

Strain the cooked pasta and toss it into the skillet with the veggie mixture and sauce. Combine everything thoroughly, then serve it up right away!

Notes

  1. Go vegetarian by skipping the heavy cream.
  2. Keep leftovers in the fridge for up to two days.
  3. Works well reheated in the microwave.
  4. Use fresh, seasonal veggies to mix it up.

Tools You'll Need

  • Pot
  • Skillet
  • Knife
  • Cutting board
  • Strainer
  • Wooden spoon

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • May contain dairy ingredients.
  • Contains gluten (in the pasta).
  • Could have traces of nuts depending on product used.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 380
  • Total Fat: 22 g
  • Total Carbohydrate: 35 g
  • Protein: 10 g