Asian Spaghetti

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If you like curry, you will love these Asian spaghetti with red bell pepper and carrots. The recipe is super easy, incredibly creamy, and it makes a great weeknight dinner! 

Asian Spaghetti with carrots and red bell pepper in a white plate with a hand rolling up some of the spaghetti with a fork

Why This Recipe Works

I love creamy Thai curries and I love pasta. So why not combine the two to make a creamy and flavorful pasta dish? We’re totally in love with these Asian spaghetti that are ready in no time! All in all, it’s ready in less than 20 minutes! 

I’ve already made another pasta dish with coconut milk and red curry paste that became a huge hit. It’s actually one of the most popular recipes on my blog. So if you like this recipe, you should also check out my creamy Asian one pot pasta. 

The recipe is super budget-friendly and you need only a few ingredients. And it’s packed with fresh vegetables in a creamy and flavorful sauce. 

For me, it’s the ultimate comfort food and I hope you like it as much as I do! 

What You Need For This Recipe 

uncooked spaghetti, four carrots, a red bell pepper, Chinese cabbage, red curry paste on a spoon, and a bowl of coconut milk on a marble countertop

  • Spaghetti
  • Carrots
  • Red Bell Pepper
  • Chinese Cabbage
  • an Onion
  • Coconut Milk – canned full-fat coconut milk. 
  • Red Curry Paste – make sure to use a vegan brand. Some brands contain shrimp paste. 
  • Vegetable Broth Powder
  • Salt
  • Black pepper 

How To Make This Recipe 

a collage of four photos that show how to make Asian spaghetti

1. Step: Cook the spaghetti according to the instructions on the package. 

2. Step: Cut the onion, the bell pepper, and the cabbage into strips. Peel and slice the carrots.

3. Step: In a large pan, heat some oil and sauté the onion for about 3 minutes or until they’re translucent. Then add the bell pepper and the carrots and cook on medium heat for 5 minutes. 

red curry with bell pepper, carrots, and Chinese cabbage in a black pan with a wooden spoon on a marble countertop

4. Step: Add the Chinese cabbage and cook for 2 minutes. Then add the coconut milk and stir in the red curry paste and the vegetable broth powder. Season with salt and pepper.

Asian Spaghetti with carrots, red bell pepper, and Chinese cabbage in a black pan with a wooden spoon

5. Step: Stir in the cooked spaghetti and sprinkle with freshly chopped green onion rings. 

Recipe Notes: 

  • To make this dish gluten-free, I recommend using brown rice spaghetti instead of regular spaghetti. I absolutely love them and we use them all the time. I think you can barely notice a difference!
  • To make this sauce extra creamy, I used full fat coconut milk. However, if you want to reduce the calories a bit, you could also use light coconut milk. Just keep in mind that the sauce won’t be as creamy. But it will still be amazing! 
  • The red Thai curry paste I used for this recipe wasn’t overly spicy, but most brands are different when it comes to spiciness. So I recommend checking your curry paste first and then adjust the amount of curry paste you’re using for this recipe. 

Asian spaghetti with red bell pepper and carrots in two white bowls on a marble countertop with a fork and chopped green onions on the side

Related Recipes: 

  • Lemon Spaghetti with Spinach 
  • Vegan Meatballs with Spaghetti 
  • One Pot Pasta with Spinach and Tomatoes 
  • Roasted Red Pepper Pasta 
  • Creamy Lemon Pasta 

I LOVE TO HEAR FROM YOU GUYS!

I hope you like these creamy Thai curry spaghetti as much as we do around here.

If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on FacebookInstagram, or Pinterest

Sina 

Asian Spaghetti with carrots and red bell pepper in a white plate with a hand rolling up some of the spaghetti with a fork

Print

Asian spaghetti

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If you like curry, you will love these Asian spaghetti with red bell pepper and carrots. The recipe is super easy, incredibly creamy, and it makes a great weeknight dinner!
Course Entrée, Main Dish
Cuisine American, Asian
Prep Time 6 minutes
Cook Time 14 minutes
Servings 3 people
Calories 563kcal
Author Sina

Ingredients

  • 9 oz spaghetti
  • 1 onion
  • 5 small carrots
  • 1 red bell pepper
  • 3 cups thinly sliced Chinese cabbage
  • 1 cup coconut milk
  • 1/2 – 1 teaspoon vegetable broth powder
  • 2 teaspoons red curry paste adjust if the curry paste you're using is very spicy, mine was very mild
  • salt, to taste
  • black pepper, to taste
  • 2 green onions, chopped

Instructions

  • Cook the spaghetti according to the instructions on the package. 
  • Cut the onion, the bell pepper, and the cabbage into strips. Peel and cut the carrots into slices.
  • In a large pan, heat some oil and sauté the onion for about 3 minutes or until they're translucent. Then add the bell pepper and the carrots and cook on medium heat for 5 minutes. 
  • Add the Chinese cabbage and cook for 2 minutes. Then add the coconut milk and stir in the red curry paste and the vegetable broth powder. Season with salt and pepper. Cook for 5 minutes.
  • Stir in the cooked spaghetti and sprinkle with freshly chopped green onion rings. 

Notes

  • To make this dish gluten-free, I recommend using brown rice spaghetti instead of regular spaghetti. I absolutely love them and we use them all the time. I think you can barely notice a difference!
  • To make this sauce extra creamy, I used full fat coconut milk. However, if you want to reduce the calories a bit, you could also use light coconut milk. Just keep in mind that the sauce won’t be as creamy. But it will still be amazing! 
  • The red Thai curry paste I used for this recipe wasn’t overly spicy, but most brands are different when it comes to spiciness. So it makes sense to check your curry paste first and then adjust the amount of curry paste you’re using for this recipe. 

Nutrition

Calories: 563kcal | Carbohydrates: 87g | Protein: 17g | Fat: 18g | Saturated Fat: 15g | Sodium: 111mg | Potassium: 1014mg | Fiber: 7g | Sugar: 11g | Vitamin A: 19355IU | Vitamin C: 68.3mg | Calcium: 142mg | Iron: 5.8mg

The post Asian Spaghetti appeared first on Vegan Heaven.





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