One-Pot Vegan Coconut Curry Pasta with Veggies

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound rigatoni pasta
• 1 (14 ounce) can full-fat coconut milk
• 1 (14.5 ounce) can petite diced tomatoes
• 1 cup water
• ½ (15 ounce) can garbanzo beans, drained
• 3 teaspoons red curry paste
• 2 teaspoons curry powder, or more to taste
• ½ teaspoon garlic powder
• salt and freshly ground black pepper to taste
• ground red pepper to taste
• 2 cups cherry tomatoes, halved
• 3 cups fresh spinach

Step 1

Gently heat some olive oil in a large saucepan over medium heat. Toss in the chopped onion and cook it until it’s soft and translucent, which should take about 3 minutes. Then add the garlic and let it cook for another minute until fragrant. Next, pour in the rigatoni pasta, coconut milk, diced tomatoes, water, garbanzo beans, red curry paste, curry powder, garlic powder, salt, black pepper, and a pinch of red pepper flakes. Give everything a good stir to mix it all together.

Step 2

Put a lid on the pot and bring the mixture to a boil. Once it’s bubbling, lower the heat and let it simmer gently. Make sure to stir every couple of minutes so the pasta cooks evenly and nothing sticks to the bottom. This should take around 13 to 15 minutes.

Step 3

When the pasta is almost done, stir in the cherry tomatoes and spinach. Let everything cook together for another 2 to 3 minutes until the spinach wilts and the tomatoes soften. Give it a taste, then adjust the seasoning with a little more salt, black pepper, or red pepper flakes if you want a bit more heat. Serve and enjoy!