Pesto Curry Pasta

Name: Pesto Curry Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 2–3
Ingredients: 1/2 package dried pasta, any shape; 15 basil leaves; 2 tbsp sesame oil; 2 garlic cloves or 1 frozen garlic cube; 1 tsp yellow curry powder; 1/4 tsp dried chili flakes; Salt, to taste; 1 can coconut milk; 3 tsp cornstarch; 2 cups water; Sour cream or Parmesan for serving (use a vegan substitute or skip)

One-pot pasta with homemade basil pesto, coconut milk and curry — vegan, quick, and surprisingly delicious.

By Noga Schryer · November 8, 2019

VeganPrep: 10 minCook: 15 minServes 2–3Easy

Ingredients

1/2 package dried pasta, any shape
15 basil leaves
2 tbsp sesame oil
2 garlic cloves or 1 frozen garlic cube
1 tsp yellow curry powder
1/4 tsp dried chili flakes
Salt, to taste
1 can coconut milk
3 tsp cornstarch
2 cups water
Sour cream or Parmesan for serving (use a vegan substitute or skip)

Instructions

1
Blend the basil leaves, sesame oil and garlic in a food processor until smooth.
2
Add the dried pasta to a pot along with the pesto, coconut milk and spices.
3
Cook over high heat until boiling, adding water as needed so the pasta stays covered in liquid.
4
Stir in the cornstarch to thicken the sauce and keep stirring until the pasta is tender.
5
Plate and serve with Parmesan or sour cream — or without, for the vegan version.