Creamy Thai Curry Pasta with Mushrooms and Peppers Recipe

Shanthi Appelo
Shanthi Appelo

| 1 min read

Thai pasta with mushrooms
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.
Serving Amount
  • 1 tbsp sesame oil (or other oil on hand)

  • 3 cloves garlic, minced

  • 1 small yellow onion, finely chopped

  • 2 cup 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 cup cooked fettuccine pasta

  • 2 sprigs cilantro

  • 12 cup cashews (chili lime flavor if available)

  • Step 1

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

  • Step 2

    Heat pasta water with some salt. 

  • Step 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. 

  • Step 4

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

  • Step 5

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

  • Step 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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