This one pot pumpkin curry pasta is so easy & incredibly delicious! Make a batch at the start of the week, add some chicken, shrimp or protein of choice & you have easy meals all week long!
NOURISHING + EASY One Pot Pumpkin Curry Pasta
This easy one pot pumpkin curry pasta is full of nourishing ingredients such as onion, red or yellow peppers, ginger & more! It is also a great base to add whatever veggies you have on hand as well! Got some spinach that’s coming to its end? Throw it into the mix! It wilts up & becomes very small so you likely won’t even notice it is there & the dish will still be wonderful! I also love to throw broccoli, cauliflower, carrots & more into this recipe! It works great with frozen veg as well, you just may have to let the mixture simmer a few extra minutes until the veggies are fork tender!
MAKE IT ONCE & EAT ALL WEEK
I love making this one pot pumpkin curry pasta at the start of the week & keeping it in the fridge for a meal in a pinch! It can easily be re-heated & served with whatever protein you have on hand & want to add in. I even find it tastes better the next day, so I definitely recommend making extra to have for leftovers!
I store it in a glass container & have whatever protein I want prepped stored in a separate container, both in the fridge. I will re-heat both of them on the stovetop with a dash or broth to bring moisture to the dish or in the microwave if I am in a real pinch. I also enjoy eating it chilled straight from the fridge, so good!
MAKE THIS RECIPE IN UNDER 30 MINUTES
This one pot pumpkin curry pasta is pretty quick to whip up. Even quicker if you have your veggies pre-chopped. Other than that you are simply sautéing a couple ingredients in a saucepan, adding some coconut milk, broth, spices, veggies, & pasta & letting it all simmer until it is soft & fork tender and the pasta it al-dente! So even if you aren’t in the mood to cook or had a long day this won’t take too much time or effort to put together.
HOW TO MAKE THIS One Pot Pumpkin Curry Pasta VEGAN
This one pot pumpkin curry pasta is naturally vegan & gluten-free. If you want to add some protein & still keep this recipe vegan, simply throw in your favourite vegan protein, such as prepared chickpeas, tofu, or lentils! It is such a versatile recipe & I encourage you to get creative with it!
Make it gluten-free
I made this pasta gluten-free by using this brown rice pasta, which was great! I also love chickpea pasta for added fibre & protein as well. But this recipe will work with any pasta, gluten-free or regular!
Ingredients you will need for this one pot pumpkin curry pasta
- coconut oil or avocado or extra-virgin olive oil
- 1/2 large onion
- 1 pepper
- garlic cloves
- fresh ginger ( or 1 tsp ginger powder)
- pink salt
- curry powder
- red curry paste
- pasta of choice (I like this one for added fibre or protein or this one for a good gluten-free option)
- broth (chicken or vegetable)
- full-fat coconut milk
- pumpkin puree
LOOKING FOR A DESSERT?
BIRTHDAY RICE KRISPIE TREATS [NO-BAKE, GLUTEN-FREE, VEGAN OPTION]
HEALTHY NO BAKE PUMPKIN OAT BARS WITH WHITE CHOCOLATE
BAKED CHOCOLATE GLAZED DONUT HOLES (GLUTEN + DAIRY + NUT-FREE)
GLUTEN-FREE WHITE CHOCOLATE PUMPKIN SNICKERDOODLES
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One Pot Pumpkin Curry Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Category: pasta
- Method: stovetop
- Cuisine: dinner
- Diet: Gluten Free
Description
This one pot pumpkin curry pasta is so easy & incredibly delicious! Make a batch at the start of the week, add some chicken, shrimp or protein of choice & you have easy meals all week long!
Ingredients
- 2 tbsp coconut oil or avocado or extra-virgin olive oil
- 1/2 large onion, diced
- 1 pepper, diced
- 4 garlic cloves, minced
- 2 tbsp fresh ginger, minced ( or 1 tsp ginger powder)
- 1/2 tsp pink salt
- 3 tsp curry powder
- 3 heaping tbsp red curry paste
- 3 heaping cups pasta of choice (I like this one for added fibre or protein or this one for a good gluten-free option)
- 2–4 cups broth (chicken or vegetable)
- 1 can full-fat coconut milk
- 1/4 cup pumpkin puree
Instructions
- Over medium heat in a large saucepan add the oil with the diced vegetables, garlic & ginger. Sauté for about 3-4 minutes until translucent & fragrant.
- Add the coconut milk, 2 cups of broth, curry paste & pasta.
- Continue to cook over medium heat, stirring regularly until the pasta is al-dente. You want there to be enough liquid to cook the pasta so if it starts getting too dry add 1/2 cup of broth at a time, up to 4 cups total.
- My brown rice pasta took about 12 minutes total until it was perfectly cooked, but depending on the pasta you use it could take more or less time.
- Add in the pumpkin puree, spices, pink salt & black pepper to taste.
- Add in prepared protein of choice if desired. I love serving this with cooked chicken sausage, shredded chicken, prepared chickpeas, etc.
- Serve warm & enjoy!
- Store in the fridge for 5-7 days.
Keywords: one pot, pasta, pumpkin, curry
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