This creamy curry pasta recipe is an easy 35-minute fusion dinner loaded with flavor, is super satisfying, is easily customizable with your different protein and veggies, and a great go-to for busy weeknights! Plus, it’s dairy-free, gluten-free, & optionally nut-free!
Add the cashews to a high powered blender, add the water, curry powder, garlic powder, onion powder, nutritional yeast (if using), salt, and pepper. Blend until completely smooth and creamy. Add more water if it is too thick and set aside.
Cook the pasta according to package instructions. It’s important to not overcook the pasta. Save 1 cup of pasta water. Drain and set aside.
Heat the oil in a large pan over medium high heat. Carefully add the tofu (if using) and cook for 2 minutes on each side or until golden brown. Remove from the pan and set aside.
In the same pan, over medium high heat, cook the cherry tomatoes for 2 minutes. Then add the cashew cream and tofu. Cook for 5 minutes or until the sauce starts to boil. Stirring constantly to prevent burning. Turn off the heat.
Add the spinach, and cover with a lid undisturbed for 5 minutes.
Add the pasta and mix well. If it's too thick, add the reserved pasta water until the desired consistency is reached.
Serve hot, sprinkle parsley and crushed red pepper flakes.
Notes
Cook pasta al dente: It will continue to cook when combined with the sauce, so cooking it al dente ensures it doesn’t turn to mush.
Season to taste: After blending the cashew cream sauce, taste it and adjust any of the seasonings (including the curry powder) to taste.
Save some pasta water: This will help to thin the curry pasta sauce, if needed, but also helps the sauce to cling to the noodles.
Adjust the flavor strength: By adjusting how much curry powder/paste you use for a milder vs. more robust flavor.