This easy Curry Pasta is a one pot recipe that is minimal effort and super flavourful. I've kept this recipe simple with only the essential ingredients, but you can add any additional bits you'd like from chicken, peas, spinach, or bell pepper. Enjoy!
I adore a one-pot recipe, and this curry pasta is such a great option for when you want something super flavourful and really simple.
You can really use any spices you have available, but the ones we're using for this recipe are as follows: mustard seeds, ginger powder, garam masala, ground turmeric, cumin seeds, and paprika. I'll also give you some alternatives if you don't have any of these spices later on in this blog!
If you're looking for more one pot pasta recipes, check out my easy gorgonzola pasta recipe or my Lemon Boursin Pasta. For a simple pasta sauce that I love making, check out my sweet potato pasta sauce for a plant-based option!
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About Emily's Recipe
If you're new here, hi! I'm Emily - a recipe developer, food content creator, and cookbook author! Thanks for stopping by to check out my Easy Curry Pasta recipe. I really hope you enjoy it and please do let me know in the comments if you give it a go!
If you'd like to join a community of food lovers, just subscribe to my newsletter for recipes, cooking tips, and foodie chats. Now, let me tell you a bit more about this recipe...
Texture: the pasta is perfectly al dente with a silky smooth creamy spicy sauce. If you choose to garnish with cilantro (coriander), then you'll get a little herby texture in your bite too!
Taste: imagine a perfectly spiced curry sauce with pasta. We've got the whole mustard and cumin seeds that give more depth to the flavour, then the ginger powder, garam masala, turmeric, and paprika for a more surface level spicy taste!
Ease: it's a one pan pasta dish so it doesn't get much easier than this! Just keep an eye on the pasta so it doesn't stick to the pan, and that's all the effort you need to put into this dish!
Top Tips: 1. don't use long pasta, use chunky small or short pasta like rigatoni, 2. stir occasionally but not constantly. 3. use the amount of liquid I've suggested, but you can always add more and adjust later on in the cooking process if the pasta isn't cooked to your liking.
Would I make this again? Yes. Because it's a very basic recipe, I would definitely add more ingredients to make it a "fuller" recipe. Like adding shredded chicken, peas, spinach, or paneer.
Ingredients and Substitutions
Onion: we're using white onion for this recipe but feel free to use red onion or shallots.
Garlic: fresh garlic cloves are best for this recipe.
Spices: okay, for this curry pasta, we're combining a handful of whole and ground spices. You'll need cumin seeds and mustard seeds for the whole spices. For the ground spices, you'll want ground ginger, ground turmeric, garam masala, and paprika. If this is too much effort for you, then you can just forget about all of the above and use 2 teaspoon mild curry powder. But curry powder is different depending on the brand so that's why I'd recommend using the spices I've suggested!
Pasta: you want to use short pasta for this recipe, we're using paccheri but you could use rigatoni, penne, or fusilli. Feel free to use gluten-free pasta if need be!
Cream: single or light cream is great for this recipe. You can use vegan cream for those of you who are plant-based.
Chicken stock: you can either use chicken broth or you can combine 1 chicken stock cube with 600ml boiling water. If you're plant-based, use veggie stock.
Mayonnaise: this not only adds flavour and creaminess to the dish, but it also adds a sweetness that balances out the spices.
Garnish: I'm using fresh cilantro (coriander) for garnish and some chili flakes!
Additions: As I've mentioned, this is a very simple recipe. I love adding additional ingredients to this curry pasta to bulk it out a bit. A few options are adding in frozen peas, fresh spinach, shredded cooked chicken, chickpeas, fried paneer cheese, or cooked shrimp.
The full list of ingredients and quantities is at the bottom of this blog in the recipe card!
Step by step instructions with photos
Step 1: Place a pan (that has a lid) on medium heat and drizzle with olive oil. Add in the onion and garlic. Fry for 3-5 minutes, stirring frequently until the onions have softened.
Step 2: Once the onions have softened, add in the cumin seeds, mustard seeds, ground turmeric, garam masala, ground ginger, and paprika. Fry for another 3-5 minutes on low/medium heat until aromatic. It should smell incredible!
Step 3: Add in the pasta followed by the chicken stock, cream, mayonnaise, pinch of salt and grind of pepper. Bring up to the boil, then reduce to medium and let the pasta gently bubble away for 10 minutes. Stir occasionally to ensure the pasta doesn't stick to the base of the pan.
Step 4: After 10 minutes, the liquid should have reduced by two thirds, add on the lid and leave to cook on low heat for 3-5 minutes. Once again, stirring occasionally to prevent the pasta from sticking to the base of the pan.
Step 5: Your pasta should be cooked to perfection! Taste and season accordingly with more salt, pepper, or extra any spices you'd like! Divide between 2-3 bowls and garnish with chopped cilantro (coriander) and chili flakes. Serve up and enjoy!
What to do with leftovers
Storage: once your curry pasta has cooled, place into airtight containers and into the fridge for up to 3 days.
Freezing: once again, leave your one-pot pasta to cool, then place in containers and don't forget to label them with the date and contents. When you're ready to eat, leave in the fridge overnight to defrost.
Reheating: if reheating in containers, leave the lid ajar and add in 1 tablespoon of milk (this ensures that the pasta remains moist and creamy). Heat until piping hot. Alternatively, place the curry pasta into a pan and onto medium/low heat. Add in 2 tablespoon milk and gently simmer until piping hot.
FAQs
As long as you use gluten-free pasta, then you're all good for this recipe!
For sure, you could add frozen peas, spinach, kale, or legumes like chickpeas!
So easily! Simply sub out the chicken stock for veggie broth, and use plant-based cream instead of regular cream. Make sure to use vegan mayo too (I love Hellman's vegan mayonnaise!).
More recipes you might enjoy!
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Easy Curry Pasta (One Pot)
Ingredients
- 2 tablespoon olive oil
- 1 white onion finely chopped
- 3 garlic cloves minced
- ½ teaspoon mustard seeds
- ½ tsp cumin seeds
- ⅛ teaspoon ground ginger
- ½ teaspoon ground turmeric
- ½ teaspoon garam masala
- ½ teaspoon paprika or mild chilli powder
- 250 g pasta any short pasta e.g. rigatoni, paccheri, fusilli
- 300 ml cream light or single cream
- 600 ml chicken stock 1 chicken stock cube with 600ml of boiling water or 600ml chicken broth
- 3 tablespoon mayonnaise
- salt and pepper
For garnish
- 5 g fresh coriander cilantro
- chilli flakes
Instructions
- Place a pan (that has a lid) on medium heat and drizzle with olive oil. Add in the onion and garlic. Fry for 3-5 minutes, stirring frequently until the onions have softened.
- Once the onions have softened, add in the cumin seeds, mustard seeds, ground turmeric, garam masala, ground ginger, and paprika. Fry for another 3-5 minutes on low/medium heat until aromatic. It should smell incredible!
- Add in the pasta followed by the chicken stock, cream, mayonnaise, pinch of salt and grind of pepper. Bring up to the boil, then reduce to medium and let the pasta gently bubble away for 10 minutes. Stir occasionally to ensure the pasta doesn't stick to the base of the pan.
- After 10 minutes, the liquid should have reduced by two thirds (if there is very minimal liquid, add another 100ml of water and give everything a stir), add on the lid and leave to cook on low heat for 3-5 minutes. Once again, stirring occasionally to prevent the pasta from sticking to the base of the pan.
- Your pasta should be cooked to perfection! Taste and season accordingly with more salt, pepper, or extra any spices you'd like! Divide between 2-3 bowls and garnish with chopped cilantro (coriander) and chili flakes. Serve up and enjoy!
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