One Pot Curry Pasta

This one pot curry pasta is filled with spring peas, spinach, garlic and a creamy curry sauce.

It's easy to make and is perfect for meal prep!

Add chicken, shrimp or salmon for a complete, protein-rich dish.

How to make one pot curry pasta

Featured Ingredients

• Aromatics: Onion and garlic make for a super flavorful dish.
• Curry powder: The bright yellow stuff, yes that's right.
• Seasonings: Salt, black pepper and crushed red pepper flakes.
• Peas: A bag of frozen peas works perfectly here.
• Stock: I use stock or broth in my recipes to really amp up the flavor (water has nothing to offer from a flavor perspective).
• Diced tomatoes: A can of petite diced.
• Evaporated milk: It's perfect for making the curry sauce creamy, but isn't heavy.
• Pasta: Any shaped tubular pasta, like penne.
• Lemon: A splash of fresh lemon juice and some of the zest really brightens up the dish.

Step-by-Step Instructions

1. Heat the olive oil to medium-low in a Dutch oven or large pot.
2. Add the onion and spinach and saute 4-5 minutes or until the onion is soft.
3. Stir in the garlic, curry powder, salt, black pepper and red pepper flakes and saute 30-60 seconds or until fragrant.
4. Stir in the peas and saute 60-90 seconds.
5. Add the stock, diced tomatoes and evaporated milk and bring to a simmer.
6. Stir in the pasta and cook 8-10 minutes or until the pasta is al dente and the sauce is thickened, stirring frequently.
7. Reduce the heat, if needed, to maintain a low simmer.
8. Stir in the lemon zest and juice.
9. Taste and adjust the seasoning, if necessary.

Recipe Substitutions and Alterations

• To amp up the protein: Add cooked chicken, shrimp, salmon, tofu or any of your favorite protein-rich additions, and/or use protein-enriched pasta (like Barilla).
• To amp up the veggies: Add carrots, zucchini and/or bell pepper (during the saute stage).
• For the stock: You can use vegetable or chicken stock and store-bought or homemade.
• For the tomatoes: Any diced tomato will work (I prefer petite, but regular will work). Fire-roasted also works well.
• For the evaporated milk: Sub with regular milk or half and half.
• For the pasta: Use any shaped pasta, such as penne, rotini or elbow (I like tubular so the sauce gets trapped inside - yum!).
• For the seasoning: Adjust the seasoning to your liking.

Nutrition Considerations

• To make this gluten free: Use gluten free pasta.
  • Be sure all ingredients you choose are gluten free.
• To make this dairy free: Substitute canned coconut milk instead of evaporated milk (light or full fat).
• To make this vegan: Substitute canned coconut milk instead of evaporated milk (light or full fat).
• To make this nut free: This recipe does not contain nuts.
  • Be sure all ingredients you choose are nut free.
• To make this egg free: This recipe does not contain eggs.

Pasta recipes to add to your meal plan:

• Tuna Pesto Pasta
• Cajun Sausage Pasta with Peppers
• Lemon Asparagus Pasta
• Broccoli Pesto Pasta
• One Pot Cheesy Taco Pasta
• Brussels Sprouts Sausage Pasta

One Pot Curry Pasta

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One pot curry pasta filled with spring peas, spinach, garlic and a creamy curry sauce.

• Author: Julie Andrews
• Prep Time: 5-10 mins
• Cook Time: 15-20 mins
• Total Time: 20-30 mins
• Yield: Serves 8
• Category: Entree
• Method: Stove-Top
• Cuisine: One Pot

Ingredients

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• 1 tablespoon olive oil
• ½ medium white or yellow onion, peeled and minced
• 4 cups fresh or frozen spinach leaves
• 4 cloves garlic, peeled and minced
• 1 tablespoon curry powder
• 1 ½ teaspoons coarse salt
• ½ teaspoon ground black pepper
• ½ teaspoon crushed red pepper flakes
• 2 cups frozen spring peas
• 4 cups unsalted vegetable or chicken stock
• 15-ounce can petite diced tomatoes
• 12-ounce can evaporated milk
• 14 ounces whole grain penne pasta
• Zest and juice of ½ medium lemon

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Instructions

1. Heat the olive oil to medium-low in a Dutch oven or large pot. Add the onion and spinach and saute 4-5 minutes or until the onion is soft.
2. Stir in the garlic, curry powder, salt, black pepper and red pepper flakes and saute 30-60 seconds or until fragrant.
3. Stir in the peas and saute 60-90 seconds.
4. Add the stock, diced tomatoes and evaporated milk and bring to a simmer. Stir in the pasta and cook 8-10 minutes or until the pasta is al dente and the sauce is thickened, stirring frequently. Reduce the heat, if needed, to maintain a low simmer.
5. Stir in the lemon zest and juice. Taste and adjust the seasoning, if necessary.

Notes

Substitution Tip: Use any shaped pasta, like penne, rotini, cavatappi or elbows.

Nutrition

• Serving Size: ⅛ of recipe
• Calories: 347
• Sugar: 21g
• Sodium: 569mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 13g
• Protein: 11g
• Cholesterol: 8mg