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    You are at:Home»Dairy-Free Recipes»Creamy Thai Curry Pasta is a Global take from Vegan Mac & Cheese

    Creamy Thai Curry Pasta is a Global take from Vegan Mac & Cheese

    0
    By Alisa Fleming on October 17, 2019 Dairy-Free Recipes, Entrees

    There’s no reason to stay inside the Kraft box. Robin Robertson has 50 new ways to enjoy an American classic, and all of them are plant-based! Vegan Mac & Cheese is her latest cookbook, and it’s filled with a wide array of healthier comfort food recipes. Robin takes inspiration from family staples, like Mom’s Baked Mac & Cheese, but she also looks to worldly flavors to create new favorites, like this creamy Thai Curry Vegan Pasta.

    Vegan Thai Curry Pasta Recipe - rich, creamy, delicious, dairy-free, and soy-free recipe from the cookbook Vegan Mac and Cheese

    Creamy Thai Curry Pasta is a Global take from Vegan Mac & Cheese

    Chances are you’ve eaten a lot of macaroni and cheese in your life. If you’re new to a dairy-free diet, you might be wondering if you can still enjoy this satisfying meal. You’ll be happy to know the answer is “Yes!”

    Vegan Baked Mac & Cheese Recipe Just Like Mom Used to Make

    Robin shows you how to make rich, delectable pasta dishes that start with plant milks, vegetables, and nuts as their base ingredients. Using these sauces, she makes everything from Better-than-Boxed Mac UnCheese to globally inspired meals like Käsespätzle, Salsa Mac and Queso, and Mac and Thai.

    In Vegan Mac & Cheese, Robin calls the sample recipe below “Mac and Thai.” I’ve given it a new name online, since the photo and recipe taken out of context don’t really suit that name! The noodles shown are not macaroni, and the recipe isn’t “cheesy.” Instead it’s a rich and fulfilling variation that combines Thai flavors with readily available ingredients in America. It’s creamy vegan Thai curry pasta!

    Vegan Thai Curry Pasta Recipe - rich, creamy, delicious, dairy-free, and soy-free recipe from the cookbook Vegan Mac and Cheese

    Special Diet Notes: Thai Curry Pasta

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, vegan, and vegetarian. The recipe is also easy to adapt for many other dietary needs.

    • For gluten-free vegan Thai curry pasta, you can substitute use your favorite gluten-free pasta shapes.
    • For soy-free vegan Thai curry pasta, use a soy-free oil (vegetable oil is often soy-based).
    • For peanut-free vegan Thai curry pasta, omit the peanut garnish.

    Also, be sure to check that the red curry paste is suitable for your diet. Some brands do have a top allergen present. Thai Kitchen red curry paste is popular, gluten-free, and made without top allergens.

    Vegan Thai Curry Pasta (aka "Mac & Thai")
     
    Print
    Prep time
    15 mins
    Cook time
    15 mins
    Total time
    30 mins
     
    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.
    Author: Robin Robertson
    Recipe type: Entree
    Cuisine: Asian
    Serves: 4 to 6 servings
    Ingredients
    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
    Pasta
    • 16 ounces (454 g) gemelli, or other small pasta
    Garnish
    • Chopped roasted peanuts
    • Fresh Thai basil, or chopped fresh cilantro
    • Red pepper flakes (optional)
    • Lime wedges
    Instructions
    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.
    Notes
    This recipe is reprinted with permissions from Vegan Mac & Cheese by Robin Robertson © 2019 Quarto Publishing Group USA Inc.
    3.5.3229

    More Vegan Pasta Recipes from Robin Robertson

    One-Pot Sicilian Couscous

    One-Pot Sicilian Couscous Recipe - A Plant-Based Dinner Recipe from One-Dish Vegan

    Mom’s Vegan Baked Mac & Cheese

    Vegan Baked Mac & Cheese Recipe Just Like Mom Used to Make

    Creamy Pasta Primavera

    Vegan Pasta Primavera Recipe by Robin Robertson (dairy-free, gluten-free optional)

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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