Vegan🌱Creamy Curry Pasta - Piggy's Delight (EN)

【Vegan🌱Creamy Curry Pasta】

Are you looking for something new to your pasta creativity?
This pasta is based on my coconut curry recipe that I posted a few days ago, and I thought it would be great to make pasta with the recipe (not completely the same, but similar). So I experimented with some spices that I always use and it turned out delicious that pasta noodles went well with the curry!

This recipe is:

Vegan
Gluten free
No msg

Stir fry your vegetables in mixed spices!
Little spiciness kicks your taste buds!

Cook in cashew milk or your favorite plant-based milk.
I would suggest to use cashew milk or coconut milk for the best consistency and taste, but it's all up to you :) Just remember that oat milk can be slimy after heating too long.

Alright,
This is the recipe card.
I hope you will like it!

Vegan🌱Creamy Curry Pasta

INGREDIENTS (3 Servings)
1 cup cashew, soaked
2 1/2 cups water
1 onion, sliced
1/2 zucchini, sliced
5 mushrooms, sliced
5 garlic cloves, minced
1 tablespoon ginger, minced
Avocado oil
Himalayan Pink Salt
1 tablespoon cumin ground
1 tablespoon cardamom ground
1 tablespoon curry powder
1/2 teaspoon clove
1 teaspoon turmeric
1 1/2 teaspoons tamari
Cooked pasta noodles

INSTRUCTIONS

In a blender, make cashew milk with soaked raw cashews and water.
Set aside for later use.
Blend cumin, cardamom, curry powder, clove and turmeric together in a small bowl.
Heat a frying pan with avocado oil, and add in onion to cook.
When onion becomes translucent, add zucchini, mushrooms, garlic, ginger and mixed spices.
Salt vegetables.
Pour premade cashew milk into the vegetables, and simmer until vegetables are cooked.
Add some tamari and salt to taste.
Adjust taste to your liking.
Add cooked pasta noodles and mix with the curry cream.
Plate however you like.
Enjoy!