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This red curry pasta bake is creamy, delicious, vegan, and easy to make! Additionally, it is made of only 3 main components; the pasta, the veggie (broccoli), and the red curry pasta sauce.

Undoubtably you are going to want to add this to your list of easy pasta bake dishes!

How To Make A Red Curry Pasta Bake

As stated previously, this recipe is extremely easy to make. Follow the instructions below to make this recipe.

You will need the following ingredients:

💛 1 packet (240 grams) of pasta

💛 30 grams of curry powder

💛 1 broccoli head

💛 300 grams of tofu

💛 ½ cup of nutritional yeast

💛 ½ Japanese pumpkin (500 grams while or approx 150 grams puréed

💛 2 cups of unsweetened plant milk OR 2 cups of water with 2 tablespoon of almond butter / any other nut butter

💛 ½ cup of raw cashews

Ingredients for the garnish include:

💛 ½ spring onion

💛 ¼ cup of raw cashews

💛 ¼ cup of nutritional yeast

💛 ¾ teaspoon of salt

Follow these instructions

steamed broccoli — Veg for pasta bake (I only use broccoli. I find it more than enough)

broccoli and pasta — The chosen pasta bake vegetable is broccoli in this dish

red curry pasta bake — Pasta, broccoli, and red curry pasta sauce prior to mixing

Pre heat your oven to 180 degrees / 350 F
Bring a large kettle of water to boil. Chop the broccoli pieces into small florets. Add broccoli florets to a large bowl and pour boiling water to submerge the broccoli. Leave for 10-15 minutes before drain the water
Cook pasta as per packet instruction
Add cooked pasta and broccoli to a baking dish. Mix the broccoli through the pasta (I use 4 baking fishes as part of me my meal prepping)
Pour the pasta bake sauce (refer to instructions below for pasta sauce) over the pasta and broccoli and stir
In a blender, add the nutritional yeast, cashews, and salt (for the garnish), and pulse blend until a parmesan cheese consistency is formed
Sprinkle the garnish over the pasta bake
Bake pasta for 10-12 minutes
Remove from the oven
Slice the green part of the spring onion and garnish the pasta bake right before serving

To Make The Red Curry Pasta Sauce

red curry pasta sauce — Blending the pasta sauce

Remove inner seeds from the pumpkin, and slice into cubed sized pieces. Add pumpkin pieces to boiling water and boil for 12 minutes
Remove pumpkin from boiling water and let it cool before removing the skin
Add pumpkin puree, water (or plant milk), almond butter, nutritional yeast, salt, tofu, curry powder, and raw cashews to a blender. Blend until smooth

pumpkin puree — Puree pumpkin. Removing the pumpkin skin after boiling

Red Curry Pasta Bake Veggies

Adding veggies to your meals is always a good idea but can sometimes be a challenge. After all, the best pasta bake recipes are the vegetarian pasta bakes because of the added veg! I like to maintain my recipes as quick and easy as possible. Therefore, this easy pasta bake uses only 1 vegetable, broccoli.

Substitutes For Broccoli

If you don't have broccoli or want to try a different vegetable, some alternatives that I recommend would be:

Mushrooms. Make sure to pan fry your mushrooms before adding to the pasta bake
Zucchini. Make sure to either pan fry or boil your zucchini before adding to the pasta bake

Meal Prep Pasta Bake

Pasta bake is an excellent meal prep dinner idea. I often make this recipe for my meal prep on a Sunday. I don't have much time during the week after work and this recipe is one of my favourites to make on a Sunday to ensure we are eating healthy throughout the week.

When making this recipe, simply use oven safe dishes to distribute into individual pasta bakes. Correspondingly, store in your fridge for up to 3 days. On the night you want to have the pasta bake, remove from the fridge, sprinkle with the garnish, bake, sprinkle with spring onions, and serve! It tastes fresh. Subsequently, it is just like you have cooked it up that night!