Name: One Pot Curry Pasta
Prep time: PT-485224H38M25S
Cook time: PT-485224H38M25S
Total time: PT-485224H38M25S
Cuisine: One Pot
Ingredients: 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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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.

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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.

An overhead shot of a Dutch oven filled with curry pasta.

Step-by-Step Instructions

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.
Stir in the garlic, curry powder, salt, black pepper and red pepper flakes and saute 30-60 seconds or until fragrant.
Stir in the peas and saute 60-90 seconds.
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.
Stir in the lemon zest and juice.
Taste and adjust the seasoning, if necessary.

A side close up shot of a pot of curry pasta.

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.

A side shot of a pot of curry pasta with peas.

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