Thai Pasta

Updated: Dec 15, 2020


A vegan, whole food, plant-based Thai pasta that uses a red curry sauce with assorted vegetables over spaghetti noodles.
Vegan Thai Pasta

This is a unique dish where Thai flavors meet Italian influences. It's an interesting combination of a red curry made with potatoes and green beans and spaghetti noodles and other vegetables typically found in an Italian pasta dish - artichoke hearts, chick peas, and basil. Full disclosure - this is my son-in-law, Tommy's, recipe with just a few minor adjustments on my part that reduce the saturated fat and allow you to control the spice level. It's hearty and full of flavor and easy to put together once everything is prepped.


To reduce the amount of saturated fat, this recipe uses one can of lite coconut milk and a cashew-date milk made in a high-speed/high power blender, such as a Vitamix, Ninja, or Blendtec. If you do not have a high-speed blender you can soak the cashews in the water for 2 hours prior to blending. You can also use a second can of lite coconut milk in place of the cashew-date milk but the saturated fat will be much higher.


Spice/Heat Notes


I recommend the following according to your tolerance for heat and spiciness:


*I like it hot!

Use the entire can of Thai red curry paste and 1 teaspoon curry powder.


*I like some heat but not too much!

Use half the can of Thai red curry paste and 1/2 teaspoon curry powder.


*No heat please!

Well, it is Thai food so not sure there is such a thing as "no spiciness" but leave out the curry powder and start with 1 tablespoon of the Thai red curry paste and taste the sauce. Add more curry paste to meet your desired flavor and spice tolerance.


Thai Pasta

Serves 4-6


1/2 cup raw cashews

2 pitted dates

1 large yellow onion, diced

1 large tomato, diced

2 garlic cloves, minced

8 ounces mushrooms (any variety), sliced

4 medium yukon gold potatoes, diced

1 15.5 ounce can artichoke hearts, drained and cut in half

1 cup green beans

1 14.5 ounce can chick peas, drained and rinsed

1 can lite coconut milk

1 3.5 ounce can Thai red curry paste (see "Spice/Heat Notes" above)

1/2 teaspoon curry powder (see "Spice/Heat Notes" above)

1/2 tablespoon low sodium soy sauce

sea salt, to taste, optional

1 16 ounce box of whole grain spaghetti noodles (or other pasta of choice)

6 basil leaves, snipped for garnish, optional