close up of curried penne pasta with peas
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5 from 1 vote

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
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Ingredients

  • 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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