Creamy Vegan One-Pot Pasta in just 25 minutes? Yes, please! And onions, zucchini, red bell pepper, tomatoes, peas, pasta, and flavorful dairy-free sauce all come together in one pot for the easiest clean-up ever! I have officially decided that this is my new favorite spring go-to pasta recipe, and I am so thrilled to share it with you!
This recipe is super easy to make and it is packed full of healthy vegetables and Asian-inspired flavors. First, sauté the onion and then add the garlic, zucchini, and red bell pepper. Cook it for a couple of minutes. Then just add the uncooked fusilli and the rest of the ingredients except for the cherry tomatoes. Cook for about 15 minutes, then stir in cherry tomatoes and season with salt and pepper. Sprinkle with green onions and chopped cilantro if you wish. That’s it!
To make the Creamy Vegan One-Pot Pasta, you will need the following ingredients:
In a large pot over medium heat, heat 1 tablespoon olive oil. Add 1 chopped onion and sauté for about 2-3 minutes.
Stir in 2 cloves minced garlic, 1 chopped zucchini, and 1 chopped red bell pepper. Cook for another 2 minutes.
Add in 1 cup coconut milk, 3 cups diced canned tomatoes with juices, 4½ cups uncooked fusilli, 1½ teaspoon red curry paste, and ½ cup frozen peas. Cook, uncovered for 15 minutes, stirring occasionally.
Add ½ cup halved cherry tomatoes and cook for 2 more minutes.
Remove from the heat. Stir in 1 teaspoon lemon juice and season with salt and black pepper to taste.
Serve immediately, garnished with chopped green onions and cilantro leaves if desired.
Easy, healthy and so Creamy Vegan One-Pot Pasta! Give this delish recipe a try soon and don’t forget to come back to leave a comment below.
Dairy-Free Recipes
Low Cholesterol Recipes
Vegan Recipes
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