This is the most delicious turmeric pasta recipe! Made with coconut milk, spinach, and chickpeas, itโs a flavorful and creamy vegan dish with a vibrant color you'll want to make again and again.
This turmeric pasta recipe is incredibly delicious and flavorful, with a "cheesy" taste thatโs totally vegan. Add a simple salad on the side, and you'll have a great meal. I loved it so much that I made it again the next day just to take pictures and make sure I could share it!
Today's recipe replaces an old turmeric pasta post I shared many years ago. While the original was good and tasty, this new version is so much better that I just had to update it. Cooking is always growing and changing, with each recipe getting better as you go. The more you try and learn, the tastier your dishes become.
Check out more vegan pasta dishes: Coconut Milk Pasta, Guacamole Pasta, or Soya Spaghetti.
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Recipe ingredients
Pasta: You can use any kind of pasta you like. I tend to use short pasta like penne or farfalle, but anything goes.
Turmeric: I used ground turmeric, a staple in my spice cupboard. If you can find fresh turmeric, use that. Grate it finely and add it to the dish together with the grated ginger and garlic (See the Good to Know section). How about making Turmeric Paste for Golden Milk, too? Or a simple Turmeric Soup?
Coconut milk: Full-fat is best for flavor and creaminess, but the recipe also works with light coconut milk.
Chickpeas make the turmeric pasta more filling and add a nice texture.
Baby spinach is soft and mild, making it a great way to sneak in healthy greens.
For the chili, I use a medium-sized red chili without seeds, which gives just the right amount of spice for my taste. You can leave the seeds in if you prefer the dish to be spicier. Alternatively, you can use red chili flakes instead (to taste).
Nutritional yeast for that incredible โcheesyโ flavor. It also adds creaminess to the turmeric sauce.
โLime juice: Freshly squeezed. You can replace it with lemon juice.
Olive oil: You can use coconut oil for a deeper coconut flavor, but I prefer the milder olive oil.
See the recipe card for full information on ingredients and quantities.
How to make turmeric pasta?
Preparations:
- Start by boiling water for the pasta. While it heats up, make the turmeric sauce. Cook the pasta al dente.
- Quarter the onion and thinly slice the quarters. Grate the ginger and the garlic cloves, and finely chop the chili, but keep them separated from the onions.
- Wash the baby spinach in a colander and let it drain until ready to add to the pasta sauce.
- Juice the lime.
Step #1: Heat the oil in a large saucepan. Sautรฉ the onions. Add garlic, ginger, and chili and sautรฉ briefly. Add turmeric and stir it for about 30 seconds.
Step #2: Add coconut milk, chickpeas, lime juice, salt and black pepper. Simmer, covered with a small gap, for 5 minutes.
Step #3: Add spinach and let it wilt. Add nutritional yeast and stir well to combine. Adjust the taste.
Step #4: Add cooked pasta and cilantro, and stir well to combine. Adjust the taste again if necessary.
Good to know!
Adjust consistency: If the turmeric sauce is too thick, add a splash of pasta water. If it's too thin, let it simmer a bit longer to thicken up. I noticed that the sauce tends to be thinner when using light coconut milk.
To replace 2 teaspoons of ground turmeric with fresh turmeric, use about 1 tablespoon of freshly grated turmeric. Fresh turmeric has a milder flavor, so you may need to adjust to taste. Remember to peel the fresh root before grating. Try this fantastic Turkey Meatball Curry made with fresh turmeric.
How to store and reheat?
Refrigerate leftover turmeric pasta for 3-4 days.
Freeze for up to 3 months and defrost in the fridge. But I must admit, I am not a fan of freezing pasta dishes; itโs not quite the same once thawed. Defrost in the refrigerator.
Reheating works best in the microwave. Use a microwave-safe container, cover it lightly, and reheat for about 2 minutes or until heated through.
You can also reheat the golden pasta on the stovetop in a small saucepan. Add a splash of coconut milk or vegetable broth to loosen it up, and stir frequently to prevent it from sticking.
What to serve with it?
Serve turmeric pasta immediately with a simple green salad with vinaigrette. You can add some crusty white bread or Garlic Bread Baguette.
Turmeric Pasta
Equipment
- Large pot for the pasta
- Large saucepan for the sauce
Ingredients
- 1 lb pasta 450 g, Note 1
- 1 medium onion
- 2 teaspoons ginger freshly grated
- 2 garlic cloves grated
- 1 medium red chili Note 2
- 2 tablespoons olive oil Note 3
- 2 teaspoons ground turmeric Note 4
- 1 can chickpeas drained 14 oz/ 400 g
- 3 tablespoons lime juice freshly squeezed, 1ยฝ - 2 limes
- 1 can coconut milk 14 oz/ 400 ml, Note 5
- 1 lb baby spinach 450 g
- 4 tablespoons nutritional yeast
- a small bunch of cilantro or parsley
Instructions
- Cook pasta: Start by boiling water for the pasta. While it heats up, make the turmeric sauce. Cook the pasta al dente and drain it.1 lb pasta / 450 g
- Prepare ingredients: Quarter the onion and slice the quarters thinly. Grate the ginger and garlic, and finely chop the chili, keeping them separate from the onions. Wash the baby spinach in a colander and let it drain until youโre ready to add it to the sauce. Juice the lime.1 medium onion + 2 teaspoons ginger + 2 garlic cloves + 1 medium red chili + 1 can chickpeas + 1 lb baby spinach / 450 g + 3 tablespoons lime juice
- Sautรฉ: Heat the oil in a large saucepan. Sautรฉ the onions until translucent, about 2 minutes. Add the garlic, ginger, and chili, and cook for another minute. Then add the turmeric and stir for about 30 seconds. If using fresh turmeric, peel and grate it and add it to the pot along with the garlic and ginger.2 tablespoons olive oil + 2 teaspoons ground turmeric
- Simmer turmeric sauce: Add coconut milk, drained chickpeas, lime juice, and a pinch of salt and black pepper. Stir well and let it simmer, covered with a small gap, for 5 minutes.1 can coconut milk
- Add the spinach and let it wilt, stirring occasionally, for about 2 minutes. Mix in the nutritional yeast and adjust the taste with salt and pepper.4 tablespoons nutritional yeast
- Combine turmeric pasta: Drain the pasta and add it to the saucepan along with cilantro. Stir well to combine and taste again, adjusting if needed.a small bunch of cilantro
Notes
- Pasta: I used penne, but feel free to use any pasta shape you prefer, whether short or long.
- Chili: I use a medium red chili without seeds for mild spice. Leave the seeds for more heat. You can replace the fresh chili with red chili flakes to taste.
- Substitute olive oil with coconut oil for a deeper coconut flavor. However, I prefer olive oil.
- Use fresh turmeric: To replace 2 teaspoons of ground turmeric, use 1 tablespoon of freshly grated turmeric. Since fresh turmeric is milder, adjust to taste. Peel the root before grating.
- Coconut milk: Full-fat coconut milk gives the best flavor and creaminess, but the recipe also works with light coconut milk.
Marvellina says
I love the combo of turmeric and coconut milk. Simple yet rich and flavorful.I'm a coconut freak ๐
mjskitchen says
Delicious! Love all of your tumeric recipes, but this one with the noodles and coconut really has caught my interest. Thanks!
Laura Dembowski says
I love using turmeric for all of it's health benefits. This dish looks wonderful!
Sissi says
Sounds delicious (I am crazy for turmeric!) and the colour is so beautiful.... I love your napkins! Are they handmade? They remind me of my grandmother who is no longer here and who used to make beautiful napkins (though only white, traditional way!). These have a rather modern pattern and colour but look as if they were handmade in old-fashioned way...
Adina says
I bought this napkin at a so-called Mรถbelscheune, which is a kind of flee market. I am pretty sure it is handmade. I visit the place every few months at least to get some napkins or plates, old cookbooks or even vintage furniture. I love it.
Nammi says
wow , great idea cococonut and tumeric in a pasta sauce! I have used coconut milk before but never added tumeric. Must give it a try. have a nice weekend
Chris Scheuer says
This sounds wonderful and I love all your variations!
Evi @ greenevi says
Love this! Beautiful, golden pasta with amazing flavours, exactly what I love ?
Anca says
I like the color of the noodles so much, it's so vibrant. Looks really delicious.
Cheyanne @ No Spoon Necessary says
Oh gawsh, these noodles look delicious, girlfriend! And SO unique!! The flavors in here sound absolutely delicious! This is a must try for sure! Cheers!
Jutta Holden says
Thank you for your wonderful recipes!
I have Lyme Disease and turmerick is one of the things I am supposed to be eating for inflamation!
Adina says
Thank you, Jutta. I am sorry to hear about the disease. I had to take antibiotics for three weeks recently because I was biten by a tick and the bite got red and everything, I was so happy I discovered that in time and the blood results are ok now. I hope that turmeric will help against inflammation.
Angie@Angie's Recipes says
Very comforting and delicious! Perfect for workday meals!