Curried Pasta and Vegetables – A Vegan Pasta Dish

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(from 9 reviews)
Curried Pasta

Recently I have been seeing a lot of Indian/Indianized recipes in the Western cookbooks. The Curried Pasta and Vegetables is one such recipe from the book “1001 Low-Fat Vegetarian Recipes”. As the name suggests the book has 1001 low-fat vegetarian recipes; from appetizers to desserts the recipes are classified under 17 categories. I think I have to keep renewing this book in the library at least for 2-3 months.

Coming to this recipe, I adapted it from one of the recipes in the book. This is also a vegan pasta dish, without any cheese. Since the pasta gets it’s flavor from the curry sauce, the taste gets even better the next day. So you can prepare this on Sunday evening and have it for Monday’s dinner. The curry sauce can also be prepared ahead and it’s also versatile. Just throw in the vegetables you have at hand, the curry sauce and the pasta, you have a wholesome and nutritious meal ready in no time.


Curried Pasta Recipe

Prep TimeCook TimeMakes
05 Mins20 Mins2 Servings
Curried Pasta and Vegetables – A Vegan Pasta Dish
5.0 from 9 reviews
A very simple recipe to prepare a satisfying vegan pasta dish using whole wheat pasta, mixed vegetables and curry sauce. The beauty of this recipe is its simplicity which doesn’t call for any special vegan ingredients, although adding some nutritional yeast would elevate the taste and flavor.
Ingredients For Pasta:
  • 2 Cups Vegetables Of Your Choice (I Used A Combination Of Broccoli, Cauliflower And Carrots Readily Available In The Frozen Food Section, 16Oz Pack)
  • 1 Cup Dry Pasta Of Your Choice (I Used Whole Wheat Penne)
  • 1/4 Cup Chopped Cilantro
  • To Taste Salt And Pepper
Ingredients For Curry Sauce:
  • 1 Teaspoon Olive Oil
  • 1/4 Cup Finely Chopped Onion
  • 4 Cloves Minced Garlic
  • 2 Tablespoons All Purpose Flour
  • 2 Teaspoons Curry Powder
  • 1/4 Teaspoon Cayenne Pepper/Chilli Powder
  • 2 Cups Vegetable Broth
  • 1 Tablespoon Cornstarch
  • 1/4 Cup Dry White Wine Or Water (I Used Water)
  • To Taste Salt And Pepper
Procedure for Curry Sauce:
  1. Add 2 teaspoons olive oil to a medium saucepan; saute onion and garlic for 2 to 3 minutes.
  2. Stir in flour, curry powder and chilli powder. Cook 1 minute, stirring.
  3. Add broth and heat to boiling.
  4. In a small vessel combine the cornstarch and water, until the cornstarch dissolves without forming any lumps. Add this mixture to the boiling broth and bring it to a boil, stirring, until thickened, about 1 minute. (Actually it took more than a minute for the mixture to thicken.)
  5. Season to taste with salt and pepper.
Assembling the Pasta:
  1. Steam the vegetables for 8-10 minutes if using frozen vegetables. If using fresh ones 6-8 minutes should be fine. Sprinkle some salt and toss the vegetables once, while steaming.
  2. Cook pasta as per the instructions in the package. Drain it, reserving around 1/4 to 1/2 of the pasta cooked water.
  3. Combine together the steamed veggies, pasta and the curry sauce. Check for seasoning and sprinkle cilantro.

Nutrition Facts
Servings: 2
Per Serving% Daily Value*
Calories 247
Total Fat 4.7g7%
Saturated Fat 0.8g4%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 1354mg56%
Potassium 306mg9%
Total Carb 37.4g12%
Dietary Fiber 6.7g27%
Sugars 1.5g
Protein 13.3g
Vitamin A 5% – Vitamin C 6%
Calcium 5% – Iron 17%
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  1. Marsha

    So good! I followed the directions as written plus added 1 tsp fresh ginger and a half can of garbanzo beans. This was a perfect weeknight meal. Thank you!

    • Madhuram

      You’re welcome, Marsha.

  2. Debbie Johnson

    Use sauce recipe but do rotini pasta, cooked chicken, sundried tomato slices and small diced fresh asparagus (want it crunchy!). Mix all together and serve room temp or refrigerate first, your choice.

    • Madhuram

      Yes the combinations are limitless.