Umami Coconut Curry Pasta

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A silky, umami‑rich pasta tossed in a fragrant coconut red‑curry sauce, brightened with lime and finished with sautéed mushrooms, crisp bell pepper, and fresh herbs. This dish fuses Asian flavors with classic comfort pasta for a satisfying, aromatic dinner.

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 4

Ingredients:

12 ounces (340 g) Spaghetti or linguine

1 cup (240 ml) Coconut milk (full‑fat)

2 tablespoons Thai red curry paste

1 tablespoon Soy sauce

1 teaspoon White miso paste

1 teaspoon Fish sauce

8 ounces (225 g) Button or shiitake mushrooms, sliced

1 medium Red bell pepper, thinly sliced

1 small Yellow onion, diced

3 Garlic cloves, minced

1 tablespoon Fresh ginger, grated

1 tablespoon Lime juice

2 tablespoons Olive oil or neutral oil

¼ cup Fresh cilantro leaves, chopped

2 tablespoons Toasted crushed peanuts

to taste Salt

to taste Freshly ground black pepper

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve ½ cup of the pasta cooking water, then drain and set aside.
  2. 2. While the pasta cooks, heat the oil in a wide skillet over medium heat. Add the diced onion and sauté 2–3 minutes until translucent.
  3. 3. Stir in the minced garlic and grated ginger; cook for another 30 seconds until fragrant.
  4. 4. Add the sliced mushrooms and bell pepper to the skillet. Sauté 4–5 minutes, stirring occasionally, until the vegetables are just tender and the mushrooms release their moisture.
  5. 5. Push the vegetables to the side of the pan and add the red curry paste. Fry the paste for 1 minute to deepen its flavor, then stir everything together.
  6. 6. Pour in the coconut milk, soy sauce, miso, and fish sauce. Bring the mixture to a gentle simmer, allowing the sauce to thicken slightly, about 3–4 minutes. If the sauce becomes too thick, stir in a splash of the reserved pasta water.
  7. 7. Add the cooked pasta to the skillet, tossing to coat the noodles evenly with the curry sauce. Drizzle the lime juice over the top, season with salt and pepper, and toss again.
  8. 8. Remove from heat. Transfer the pasta to serving plates, garnish with chopped cilantro, toasted crushed peanuts, and an optional lime wedge.
  9. 9. Serve immediately while hot, and enjoy the layered umami and creamy coconut flavors.

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