This one pot curry pasta is such a quick and easy recipe that it is perfect for a quick lunch, a simple side dish with dinner, or a late-night snack.
Serve it as a side dish with grilled meat/fish, or you can turn it into a meal by adding some roasted vegetables or your favorite protein (chicken or shrimp is always a favorite).
This pasta curry isn't in any way an authentic Indian or Thai curry, think more like the flavor of a curried chicken salad but in mild, warm creamy, comforting pasta form!
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Curry with pasta??
This recipe is a throwback to student days, where, as the end of the month came around and money got tight, food came out of a single packet and was all cooked in one pan.
The brands of pasta in sauce, where you add some water, maybe some milk, a little butter, and your saucy pasta cooks together in one pot! A mealtime winner back then but not the food I want to feed the family, so today we are making a homemade version of the blue or green "pasta sides" packets from Continental, Knorr, or Batchelors.
Making Curry Pasta
The full printable recipe is below in the recipe card but as an overview:
Our pasta curry starts with some fresh veggies - onions, carrots, and garlic are cooked gently in butter. To this, we add some chicken broth/stock, some salt, pepper, sugar, and curry powder.
Once this mixture comes to a simmer, pasta and frozen peas are added into the pan. This is cooked over medium heat until the pasta is cooked through. (just like those student day packets, you have to stir this frequently to ensure the pasta cooks evenly.)
Once the pasta is cooked, add a little heavy cream and bring to a boil. Cook over high heat for a minute to thicken the sauce and then serve!
Recipe tips:
- Cook the vegetables slowly in the butter to make sure they don't burn.
- Add the garlic just before the broth, so it doesn't get crispy.
- Use a pasta shape, like penne, rather than a long pasta.
- Bring the broth to a boil before adding the pasta and peas.
- Stir the pasta constantly until the broth returns to a simmer.
- Reduce the heat to medium, so the broth doesn't evaporate.
- Don't use a lid, or the pasta sauce will be too thin.
- Stir the pasta frequently (every couple of minutes) to ensure it cooks evenly.
- The broth is going to soak into the pasta; don't be tempted to add extra water/broth. You'll end up with a watery sauce.
- Test the pasta after 9 minutes, one-pot pasta takes a little longer to cook than the traditional method, but you don't want to overcook it. So check it after 9 minutes, and if it's not ready, check again at 10 minutes.
- Once the pasta is cooked, there should be a little broth left at the bottom of the pan.
- Turn the heat to high and add in the cream, stir the pasta quickly to create a rich, creamy curry sauce.
Enjoy x
For more pasta dishes that can be served as sides try:
- Greek Orzo with Lemon and Herbs
- Creamy Lemon Basil Pasta
- Easy Creamy Saffron Pasta
- Easy Creamy Four Cheese Pasta
- Easy Creamy Herb Pasta
- Easy Garlic Bacon Pasta
- No Cream Italian Herb Pasta
- See all 60+ pasta recipes
Pin this recipe for One-Pan Curry Pasta. Pin it here.
One-Pan Curry Pasta
Ingredients
- 1 onion
- 1 carrot
- 3 garlic cloves
- 2 tablespoon butter
- 4 ½ cups broth -see note 1
- 2 teaspoon curry powder
- ½ teaspoon salt
- ¼ teaspoon sugar
- pinch black pepper
- 10 oz pasta - see note 2
- 1 cup frozen peas
- ½ cup cream
Instructions
Start by preparing the vegetables
- Peel and finely chop the onion, carrot, and garlic.
1 onion
1 carrot
3 garlic cloves - Set to one side.
To cook the pasta and sauce
- Melt the butter in a large pan (see note 3)
2 tablespoon butter - Add the onions and carrot and sweat them off for 5 minutes until softened.
- Add the garlic and stir together until it smells fragrant.
- Pour in the broth, then add the curry powder, salt, sugar, and black pepper.
4 ½ cups broth
2 teaspoon curry powder
½ teaspoon salt
¼ teaspoon sugar
pinch black pepper - Bring to a simmer and then add in the pasta and the frozen peas. Stir well, then reduce the heat to a medium, so the broth is barely simmering.
10oz pasta
1 cup frozen peas - Stir the pasta every couple of minutes, so the pasta doesn't stick.
- Test the pasta after 9 minutes if it's not ready, check again at 10 minutes. (see note 4)
- Once the pasta is cooked, add the heavy cream to the remaining liquid in the pan. Turn up the heat and boil for a minute to thicken the sauce.
½ cup heavy cream - Serve.
Notes
- I use chicken or vegetable broth for this recipe.
- You want to pick a pasta shape that can withstand stirring. So a penne or a rigatoni is excellent. Farfalle (bowtie) pasta isn't a great option as the ends tend to break off when you stir the pasta.
- You want a large pan so that all of the pasta gets a chance to sit in the liquid. I like to use a wide, high sided skillet; it makes it easier to stir without covering the stovetop.
- One-pan pasta takes a little longer to cook than the traditional method. If your water is simmering a little too vigorously, you will find the pasta may cook more quickly, but unevenly. Better to take an extra couple of minutes and use the barest of simmers.
Julia K says
Made this tonight exactly as written. Very good and will make again.
What does the sugar do? Added it but wonder why as it's such a small amt is it really necessary? Also husband wanted more punch so next time I will up the curry powder a bit unless you have an idea for something different. He had 2 helpings which he doesn't usually do with pasta. Served with baked salmon and have leftovers of both so am going to mix them together and serve for lunch tomorrow. Thank you. JK
Claire McEwen says
Hi Julia,
So happy you enjoyed the recipe.
the sugar just adds that little bit of sweetness to balance out the curry powder, making it more like a curry sauce you might get in a Chinese takeout. But you could definitely leave it out.
As for the extra heat, upping the curry powder will make everything stronger and give it all a more punchy curry flavor, but if it is just extra heat you want then I would suggest some red pepper flakes/red chilli flakes or a little bit of cayenne pepper. Those will add heat without changing the flavor of the curry. Or do a little more curry powder and a bit of the flakes/cayenne to punch up the heat and the flavor.
Hope that all helps 🙂
Cx
Lara says
I was craving this pasta as I’m GF now and can no longer eat the packet ones ! This recipe definitely hit the spot!!
Isabel says
This is a really easy curry pasta dish which tastes delish! I also add chicken breast to it so it has a bit of protein. I just brown some sliced chicken breast separately and add it to the pasta towards the end of the cooking time (before adding the cream). Really yummy 😋
Claire McEwen says
Love the addition of the chicken 🙂
So pleased you enjoyed the dish
Cx
Eve says
I tried this and it turned out very well. I didn’t have cream so I added water and tomato chicken bullion and also added cayenne pepper. I used linguine noddles bc that’s what I had on hand I build them for a bit before adding them to the pan with other ingredients. Spicy just the way I like it. Thanks for sharing.
Clare says
Do you think this would be ok using coconut cream?? Thanks look forward to cooking this soon
Claire McEwen says
I think you could definitely use coconut cream for this.
Hope that helps 😃
Cx
Felipa says
This is a beautiful Curry Pasta, and looks delicious! Hope you are having a great week and thanks so much for sharing with us.
Claire McEwen says
I am so pleased you enjoyed it! It is a bit different but it always goes down well in my house.
Thank you for taking the time to come back and comment. 😄
Cx
Dandre says
Hi! Super keen to try – could I make with fish instead? As this is the only animal product I consume!! Thank you in advance!! :):)
Claire McEwen says
It would definitely work with fish 🙂
(If you east shellfish them shrimp would be amazing too!)
Hope that helps
Cx
Teetine says
It looks so delicious. This is a great idea to me. I will try it. Thanks for sharing this.
Benedicta says
Delicious, my son gave a 9/10 rating. Followed the recipes substitute heavy cream with plain greek yogurt and added shrimps. 🥰
Claire McEwen says
Oh I am so pleased to know that it works with the heavy alternative of greek yogurt!!!
And shrimp sound divine 🙂
Cx