Gemelli with Roasted Cauliflower and Coconut Curry Sauce

  • Yield : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

This Indian-inspired vegan pasta dish is a great combination of curry, vegetables and a touch of heat.


Step 1

Bring salted water to boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook for half the time directed on package. Drain; drizzle lightly with oil to prevent sticking. Place pasta flat on sheet trays to cool in blast chiller or cooler. Store in zipper-style plastic bags; refrigerate.

Step 2

Heat oil in large rondeau on medium heat; add onion, cauliflower and cabbage. Sauté 5-7 min. or until well browned. Add garlic, ginger, chile and curry powder; cook 1-2 min. stirring frequently.

Step 3

Stir in coconut milk and broth; gently scrape fond from bottom of pot. Remove from heat.

Step 4

For each serving, to order: Reheat 1 cup coconut curry sauce and vegetables in skillet. Reheat 1 cup pasta in simmering water. Drain; add pasta to sauce in skillet. Season mixture with salt and pepper to taste. Garnish each serving with cilantro and cashews.


  • 3 pounds Barilla Gemelli
  • 5 tablespoons safflower or canola oil
  • 2 medium yellow onions, thinly sliced
  • 9 cups small cauliflower florets
  • 9 cups thinly sliced Napa cabbage
  • 3 cloves garlic, minced
  • 3 tablespoons minced ginger
  • 3 red chile peppers, thinly sliced
  • 1/3 cup Madras curry powder
  • 42 ounces coconut milk
  • 24 ounces vegetable broth
  • 1-1/4 cups chopped cilantro
  • 1-1/2 cups toasted cashews, coarsely chopped
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Nutritional Info

This information is per serving.