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Tagliatelle with Light Coconut Curry Cream

Marc Mulvaney & Silvia Capelli


Instagram: @gone_vegan

vegan recipe, vegan pasta, veganism

Serves 4 | Time: 40 minutes


12 oz tagliatelle

½ onion

1 cup coconut cream (unsweetened)

1 spoon vegan butter

2 spoons nutritional yeast

1 spoon curry (add more for a richer taste)

1 tsp paprika

½ tsp cumin

Olive oil, salt, pepper (optional) and extra paprika


¼ cup chives, chopped finely

Kale, chopped in big pieces


Cherry tomatoes, cut in halves

½ red onion, cut in thin rings

Few basil leaves (optional)


Preheat the oven to 400°F. Place the chickpeas in a baking tray with two spoons of olive oil. Season with paprika and salt to taste and let them roast for about 15 minutes. Chop the onion finely and cook it in a nonstick pan at low heat for a few minutes, until it gets golden. Place the coconut cream, the vegan butter, the nutritional yeast and the spices in the pan and stir gently for a few minutes until the ingredients are all mixed together. Season with salt, pepper and extra curry or spices to taste. Place the kale in the serving dish. Boil the tagliatelle in a flat pan, in rolls as they come. Keep them separated so that you will be able to remove without breaking the roll.

Once ready, lift each roll gently with a skimmer, drain and place in the plate with the kale. Meanwhile, warm the curry sauce on low heat. When each roll has been placed in the dish with the kale, pour a spoon of curry sauce on each roll and sprinkle with the chopped chives. Fill the plate with the cherry tomatoes, the sliced red onion and the roasted chickpeas. Add the basil leaves. Serve hot and enjoy your pasta!

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