Green Curry Chickpea and Vegetable Pasta
on Dec 10, 2018, Updated Mar 06, 2026
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This Green Curry Chickpea and Vegetable Pasta is a healthy, quick and easy dinner that will be on the table in 15 minutes! A gluten-free, vegan, pasta dish loaded with veggies and plant based protein. You won’t miss the meat at all!
Thanks to Explore Cuisine for Sponsoring this post. As always all opinions are my own.
How is it possible that Christmas is only a couple weeks away? With all the running around and working a later into the day than I normally do, it’s left me short on time for making dinner. There’s some nights where it’s getting to be 5:00 pm and I still have no idea what to make.
Lately, my solution instead of ordering takeout has been quick dinners. This butter chicken recipe is always a favorite and when I need something really fast, I make this 15-minute Green Curry Chickpea and Vegetable Pasta!
I’m always looking for more ways to incorporate vegetarian meals into our diet and specifically ones with enough protein in them to keep us full for more than an hour. I’m sure you’re all familiar with the bean pastas that are on the market and if you haven’t given one a try I urge you to start with Explore Cuisine’s Organic Green Lentil Penne, which is what I used in this recipe.
Being a lentil lover I was immediately drawn to the green lentil penne. The pasta is a combination of green lentil, green pea and brown rice flour and the texture is identical to traditional pasta. Alone, the flavor isn’t exactly the same. It does taste slightly nutty like lentils, as it should, but once you add the green curry sauce and vegetables to the mix you won’t notice any difference.
Making this Green Curry Chickpea and Vegetable Pasta couldn’t be easier. While the pasta cooks sauté onion, carrots and sugar snap peas. Once they’re tender, simply stir in green curry paste and canned coconut milk until the sauce is smooth and combined. Add the cooked pasta and canned chickpeas to the mixture and warm it through for another minute. If you’re like me and love toppings, I recommend adding on cashews, cilantro, pomegranate seeds and a squeeze of fresh lime juice. 15 minutes friends and so much better than that overpriced takeout meal!
Green Curry Chickpea and Vegetable Pasta
Ingredients
- 8 ounces penne pasta, or rotini
- 1 tablespoon olive oil
- 1/2 cup diced yellow onion
- 1 cup diced carrots
- 1 cup sugar snap peas
- 1 cup canned chickpeas, rinsed and drained
- 3 tablespoons green curry paste
- 1 cup canned coconut milk, whisk before adding to incorporate the coconut cream and water together
- Kosher salt and fresh ground black pepper to taste
- Cashews cilantro, lime wedges and pomegranate seeds for toppings (optional)
Instructions
- Cook the pasta until it's al dente.
- While the pasta cooks, add the oil to a large skillet over medium-high heat. Add in the onion and carrots, season with salt and pepper and sauté for about 3 minutes. Add in the sugar snap peas and sauté another minute.
- Stir in the green curry paste and coconut milk until smooth and combined. Bring the sauce to a simmer then add in the chickpeas and cooked pasta. Stir together until everything is coated in the sauce and warmed through. Taste for seasoning. Serve the pasta topped with cashews, cilantro, pomegranate seeds and a squeeze of lime juice if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
