Vegan Thai Curry Pasta (aka "Mac & Thai")
Prep time
Cook time
Total time
There’s a lot to love about this culinary fusion-fest featuring gemelli pasta cloaked in a creamy sauce made with cashews, coconut milk, and Thai red curry paste.
Recipe type: Entree
Cuisine: Asian
Serves: 4 to 6 servings
Creamy Thai Curry Sauce
  • 2 teaspoons neutral vegetable oil
  • 1 small yellow onion, minced
  • 3 tablespoons (30 g) Thai red curry paste
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 cups (480 ml) water, divided
  • ¾ cup (105 g) unsalted raw cashews, soaked in boiling water for 30 minutes, drained
  • 1 (13-ounce, or 368 g) can unsweetened coconut milk
  • 16 ounces (454 g) gemelli, or other small pasta
  • Chopped roasted peanuts
  • Fresh Thai basil, or chopped fresh cilantro
  • Red pepper flakes (optional)
  • Lime wedges
  1. To make the sauce: In a skillet over medium heat, heat the vegetable oil.
  2. Add the onion and cook until tender, about 5 minutes.
  3. Stir in the curry paste, salt, and pepper. Cook, stirring constantly, for 1 minute.
  4. Stir in 1 cup (240 ml) of water and remove the skillet from the heat.
  5. In a high-speed blender, combine the cashews and remaining 1 cup (240 ml) of water. Blend until completely smooth. Add the curry mixture and blend again until smooth.
  6. To make the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain well and return it to pot.
  7. To finish: Stir in the curry sauce and coconut milk. Place the pot over low heat and cook, stirring occasionally, for a few minutes to heat through and thicken the sauce. Taste and adjust the seasoning, as needed. Transfer to a large serving dish and serve hot, sprinkled with peanuts, basil, and red pepper flakes (if using), with lime wedges on the side for squeezing.
This recipe is reprinted with permissions from Vegan Mac & Cheese by Robin Robertson © 2019 Quarto Publishing Group USA Inc.
Recipe by Go Dairy Free at