Ultimate Vegan Coconut Curry Pasta: One-Pot Delight!

Ingredients

• 2 tbsp of olive oil for a flavorful base
• A finely chopped onion to enhance the dish
• 2 minced garlic cloves for aromatic depth
• 1 lb of rigatoni pasta for a hearty meal
• A can of rich full-fat coconut milk (14 oz) for creamy texture
• Petite diced tomatoes (14.5 oz) for a burst of freshness
• 1 cup of water to balance the flavors
• Drained garbanzo beans (½ of a 15 oz can) for added protein
• 3 tsp of red curry paste for a spicy kick
• 2 tsp of curry powder to elevate the taste
• ½ tsp of garlic powder for a hint of flavor
• Salt, freshly ground black pepper, and ground red pepper to taste
• 2 cups of halved cherry tomatoes for a burst of color
• 3 cups of fresh spinach to add a nutritious touch

Step 1

In a large saucepan, heat olive oil over medium heat until it shimmers. Cook the onion until it turns soft and translucent, for about 3 minutes. Next, add the garlic and sauté for an additional minute. Now, toss in the rigatoni pasta, coconut milk, diced tomatoes, water, garbanzo beans, red curry paste, curry powder, garlic powder, salt, black pepper, and red pepper. Gently mix everything together. Cover the saucepan with a lid that fits snugly and allow it to come to a boil. Then, lower the heat and let it simmer. Remember to stir the mixture every couple of minutes for a total of 13 to 15 minutes.

Step 2

Once the time is up, add the cherry tomatoes and spinach. Cook for an extra 2 to 3 minutes until the spinach wilts slightly. Don't forget to taste your creation and adjust the seasoning with more salt, black pepper, or red pepper as needed.