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Home » Recipes » Main Course

Modified: Mar 23, 2023 | Categories: Main Course

One Pot Curry Pasta

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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.

A side shot of a pot of curry pasta.
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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

  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.
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.
PIN THIS RECIPE FOR LATER!

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
Print

One Pot Curry Pasta

Print Recipe

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

Scale
  • 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

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

Keywords: curry, one pot, meal prep, dinner, weeknight, vegetarian

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hi, i’m julie!

chef, registered dietitian & mom
passionate about simple, healthy cooking

*formerly the gourmet RD*

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