15-Minute Vegan Curry Almond & “Beef” Noodles, perfect for the nights when you want takeout but don’t want to spend the money! In about 15 minutes start to finish, this dinner for 2 is hearty, budget-friendly, and super yummy! Spaghetti noodles in a creamy red curry almond sauce, topped with red pepper, mushrooms and vegan ground “beef”. Its high in protein (approximately 24g per serving depending on which vegan beef you use) but still gets you a nice dose of veggies – win win!
In my opinion, this kind of dinner is best eaten with your partner, best friend or sibling, curled up on the couch watching The Holiday. Or Below Deck. Currently Greg and I are binging Below Deck Med and I literally am so addicted. I am not usually one for reality TV but we got a Hayu subscription and now I think I have to watch everything. With a few holiday movies in between of course!
These noodles are an easy and fun dinner to make any night of the week, especially the busiest ones when you don’t have time (or patience) for cooking! So yummy, cozy, and comforting.
Looking for more quick weeknight dinners?
Sheet Pan Pizza Grilled Cheese Sandwiches
20-Minute Vegan Butter Chicken
15-Minute Curry Almond & Beef Noodles
- Total Time: 15 minutes
- Yield: 2 servings
Noodles in a creamy vegan red curry almond butter sauce, with “beef”, peppers, mushrooms and garlic.
- 160g (approx 2 servings) dry spaghetti noodles
- 1 tsp coconut oil
- 2 cloves garlic, minced
- 1/2 red bell pepper
- 3 mushrooms, sliced
- 1 cup pre-cooked vegan ground beef (I used Lightlife)
Red Curry Almond Sauce:
- 1 cup nondairy milk
- 2 tbsp almond butter
- 2 tsp red curry paste
- 1 tsp brown sugar
- juice of 1 lime
- 1 tbsp soy sauce
- Cook the pasta: Bring a large pot of water to a boil. Add a generous pinch of salt. Boil the spaghetti according to package directions (usually takes about 10-12 minutes). Drain and set aside.
- Meanwhile, make the sauce: in a jar with a lid like a mason jar, add all sauce ingredients and shake well to combine. Set aside.
- Make the noodles: (Start when spaghetti is cooked or almost done). In a large frying pan on medium-high heat, add the coconut oil, and garlic, peppers, mushrooms and vegan beef. Cook a few minutes, until mushrooms are browned. Place into a bowl and set aside.
- Lower heat to medium, then add the sauce and cooked spaghetti. Stir frequently, until sauce has thickened. Add veggie mixture back into the pan, toss to combine, then serve. Serve with a few extra wedges of lime, if desired.
i made this tonight and it was wonderful. i did add the zest of the lime. i was not totally convinced just by reading the recipe, but hats off, it worked and it’ll not be the last time we’ll make this.
Lovely Sunday supper! I was a little skeptical how it would turn out when I added the pasta in with the sauce but it all came together at the end. I used oat milk but wonder if using either soy or almond milk would influence the taste of the sauce slightly.
WOW totally impressed. I’m loving these recipes so far. Easy. Delicious. Vegan. What more could you ask for.
Addendum to my previous comment, might add more curry next time.
Love this recipe! I make it regularly for week meals, so versatile and easy to switch up 🙂
Delicious! I used Big Mountain’s Cauli-Crumble, and it turned out great.