Vegan Curry Pasta


Servings: 3-4 | Prep time: 5 minutes | Cook time: 10-15 minutes

  • 240 grams Kaslo Sourdough Classic radiatori Pasta
  • 1 medium onion diced
  • 2 garlic cloves, minced
  • 1 cup cauliflower, chopped into small florets
  • 1 cup red pepper, chopped
  • 1/3 cup peas, frozen
  • 1 can light coconut milk
  • 1 tablespoon organic curry powder
  • 1 teaspoon turmeric
  • Salt and pepper to taste
  • 1 tablespoon avocado oil


  1. Heat a pan on medium heat with avocado oil. Chop and dice vegetables, add red pepper, cauliflower, garlic and onion to the pan. Sauté for 4-5 minutes.
  2. Add curry powder, turmeric and coconut milk, let simmer for 10-15 minutes. Add peas during the last few minutes.
  3. Boil water with a pinch of salt. Once boiling, add pasta and cook to desired firmness (5-8 minutes). Once finished cooking, drain and set aside.
  4. Taste curry sauce, add salt and pepper to your desired taste.
  5. Mix sauce with pasta and serve.

Serve and Enjoy!

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