This combines two of our favourite things – curry sauce and pasta! This unique meal is quick and easy and so flavourful. You can easily switch the veggies in the recipe if there’s any you need to use up or would prefer! If you love curry, keep reading for how to make it!


  • Rigatoni (or your choice of pasta)
  • 1 can of coconut milk
  • 2 cloves of garlic
  • ¾ tbsp curry powder
  • 1 tsp turmeric
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 tbsp all purpose flour
  • 1 cup cashew milk (or other dairy-free alternative)
  • 1 tbsp vegan butter
  • 1 diced tomato
  • ½ diced onion
  • 2 cups of sliced mushrooms
  • 2 cups of rehydrated soy curls


  1. Heat up a large frying pan and add your vegan butter
  2. Once pan is hot add your diced onion, garlic, tomatoes and mushrooms. Cook until veggies soften
  3. Drain your soy curls and remove any excess water. Add them to your veggie mixture and cook for 5 minutes or until soy curls turn golden brown
  4. Stir in your coconut milk and cashew milk then lower heat to simmer
  5. Mix in your curry powder, turmeric, flour, salt and pepper and continue to simmer on low heat
  6. Add a pinch of salt to your water then boil your pasta
  7. Strain pasta and top with a generous helping of your sauce! Enjoy!


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