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.
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!”
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!
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.
- 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
- To make the sauce: In a skillet over medium heat, heat the vegetable oil.
- Add the onion and cook until tender, about 5 minutes.
- Stir in the curry paste, salt, and pepper. Cook, stirring constantly, for 1 minute.
- Stir in 1 cup (240 ml) of water and remove the skillet from the heat.
- 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.
- 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.
- 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.
More Vegan Pasta Recipes from Robin Robertson
One-Pot Sicilian Couscous
Mom’s Vegan Baked Mac & Cheese
Creamy Pasta Primavera
