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Home > Meal Type > Pasta Recipes > One Pot Curry Pasta

One Pot Curry Pasta

Updated: Nov 12th 2020 • Published: Mar 6th 2020 • 8 Comments

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PIN IMAGE - Curry Pasta with text overlay
PIN IMAGE - Curry Pasta with text overlay
PIN IMAGE - Curry Pasta with text overlay
PIN IMAGE - Curry Pasta with text overlay

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!

a white bowl of yellow pasta with peas and carrots

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  • Curry with pasta??
  • Making Curry Pasta
  • Recipe tips:
  • One-Pan Curry Pasta

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.

a spoon in a bowl of curry pasta
bowls of ingredients on a marble worktop

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!

close up on the sauce in a bowl of pasta

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.
a spoon scooping up curry pasta with peas and carrots

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

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close up of curried penne pasta with peas
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4.67 from 6 votes

One-Pan Curry Pasta

This one-pan curry pasta is such a quick and easy recipe that it is perfect for a quick lunch, a simple side dish, or a late-night snack. Serve it as a side dish with seared meat or a grilled piece of 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 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!
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Course: Main, Side
Cuisine: Italian Inspired, Modern Australian
Servings: 4
Calories: 483kcal
Author: Claire | Sprinkles and Sprouts
For more great recipes follow me on PinterestFollow @sprinklessprout
Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)

Ingredients

US Customary – Grams
  • 1 onion
  • 1 carrot
  • 3 garlic cloves
  • 2 tbsp butter
  • 4 ½ cups broth -see note 1
  • 2 tsp curry powder
  • ½ tsp salt
  • 1/4 tsp 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 tbsp 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 1/2 cups broth
    2 tsp curry powder
    1/2 tsp salt
    1/4 tsp 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.
    1/2 cup heavy cream

  • Serve.

Notes

  1. I use chicken or vegetable broth for this recipe.
  2. 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.
  3. 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.
  4. 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.

Nutrition

Calories: 483kcal | Carbohydrates: 68g | Protein: 13g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 56mg | Sodium: 1428mg | Potassium: 382mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4000IU | Vitamin C: 18mg | Calcium: 63mg | Iron: 2mg
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Filed Under: All Recipes, Pasta Recipes, Sides

Reader Interactions

Comments

  1. Clare says

    Feb 13th 2021 at 6:46 pm

    Do you think this would be ok using coconut cream?? Thanks look forward to cooking this soon

    Reply
    • Claire McEwen says

      Feb 18th 2021 at 10:24 am

      I think you could definitely use coconut cream for this.
      Hope that helps 😃
      Cx

      Reply
  2. Felipa says

    Dec 9th 2020 at 10:10 am

    5 stars
    This is a beautiful Curry Pasta, and looks delicious! Hope you are having a great week and thanks so much for sharing with us.

    Reply
    • Claire McEwen says

      Feb 3rd 2021 at 2:58 pm

      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

      Reply
  3. Dandre says

    Oct 21st 2020 at 9:47 am

    5 stars
    Hi! Super keen to try – could I make with fish instead? As this is the only animal product I consume!! Thank you in advance!! :):)

    Reply
    • Claire McEwen says

      Oct 21st 2020 at 9:49 am

      It would definitely work with fish 🙂
      (If you east shellfish them shrimp would be amazing too!)
      Hope that helps
      Cx

      Reply
  4. Benedicta says

    Jun 29th 2020 at 8:45 pm

    Delicious, my son gave a 9/10 rating. Followed the recipes substitute heavy cream with plain greek yogurt and added shrimps. 🥰

    Reply
    • Claire McEwen says

      Sep 21st 2020 at 12:33 pm

      Oh I am so pleased to know that it works with the heavy alternative of greek yogurt!!!
      And shrimp sound divine 🙂
      Cx

      Reply

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Claire | Sprinkles and Sprouts

I believe cooking for those you love should be stress free and simple.

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