Creamy Thai Curry Pasta with Mushrooms and Peppers Recipe

This vegan creamy Thai curry pasta recipe is made with simple ingredients that combine to make a bold-flavored meal. The peppers, mushrooms, pasta and cashews offer a variety of textures that comes together beautifully for the perfect bite. Just like the mushrooms inside, this recipe is versatile enough  for a weeknight meal, but festive enough to serve at a dinner party.


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  • 1 Tbsp. sesame oil (or other oil on hand)
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 2 cups sliced mushrooms
  • 1 bell pepper, thinly sliced
  • 2 Tbsp. Thai curry paste
  • 1 13.5-ounce can coconut milk (use lite coconut milk for less saturated fat)
  • 1 Tbsp. soy sauce
  • 1 whole lime, wedged
  • 2 cups cooked fettuccine pasta
  • 2 sprigs cilantro
  • ½ cup cashews (chili lime flavor if available)

Thai pasta with mushrooms

Creamy Thai Curry Pasta with Mushrooms and Peppers Recipe - Serves 4

1. In a large skillet over medium-low heat, head sesame oil. Once heated, add garlic and onions and cook until fragrant, stirring frequently.

2. Heat pasta water with some salt.

3. Turn heat under skillet to medium, add pepper slices and mushrooms and cook for 3-5 minutes until softened. Stir in curry paste until veggies are coated. Continue cooking for about 2 more minutes, stirring frequently so the curry paste doesn’t burn to the pan.

4. Add coconut milk and soy sauce. Stir and let simmer for 10 minutes.

5. While the curry is simmering, cook the pasta according to package instructions. Reserve ¼ cup pasta water.

6. Add the juice of 2 lime wedges to the curry and stir. Add in pasta water a little at a time to allow the curry to thicken. Add pasta and coat with curry. Serve in a bowl and top each bowl with cilantro and 2 tablespoons of cashews. Serve with a lime wedge and add to taste. Enjoy!

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