Comforting turmeric pasta with coconut milk and yellow lentil sauce, a super healthy and delicious vegan pasta dish.
Turmeric pasta with yellow split lentils, yellow peppers, zucchini and mango, a bright vegan noodle dish for any day of the week.
This is another great way of using your Turmeric Paste for Golden Milk, in case you happen to have some. If not, don't worry, this pasta dish will taste just as delicious with plain ground turmeric and a few more spices.
What do you need?
- Pasta and a few more ingredients that I usually have in my pantry and fridge and you are set with a healthy and delicious vegan meal in no time.
- OK, you might have to buy the mango especially for this dish, I don't usually have mangoes laying around, but otherwise... nothing can be easier! And in case you don't feel like going out to buy a mango, how about peach or nectarine in summer or maybe even an apple in winter?
- Yellow split lentils, which will almost disintegrate in the sauce making it creamy and comforting.
- Yellow bell pepper and yellow zucchini. Of course, they should only be yellow if you want to match the rest of the turmeric pasta dish. Otherwise, feel free to use red/green peppers and green zucchini.
- Coconut oil and coconut milk from a can. The coconut milk can be replaced with olive oil.
- Spices: turmeric, fresh ginger, garlic, nutmeg, and some mango chutney.
How to make?
- Start with the pasta and lentils. Check the lentil's package instructions, split lentils usually have a short cooking time. If it fits, you could cook the pasta and the lentils in one pot.
- Melt the coconut oil and cook the garlic, ginger, zucchini, and peppers.
- Stir in the turmeric and nutmeg (or turmeric paste) for 1 minute.
- Add coconut milk and water and cook for 2 minutes.
- Add mango cubes, mango chutney, pasta, and lentils to the sauce.
- Adjust the taste with salt and pepper and some lime juice.
How to serve?
- Serve the turmeric pasta immediately.
- Or let get cool and serve as a noodle salad.
- Leftovers keep well in the fridge for about 2-3 days.
More vegan pasta dishes:
Vegan Cauliflower Mac and Cheese
For more on turmeric, turmeric paste, and its health benefits and uses, have a look at this article: Health Benefits and Uses of Turmeric Paste.
Turmeric Pasta
Comforting turmeric pasta with coconut milk and yellow lentil sauce, a super healthy and delicious vegan pasta dish.
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Servings: 4
Calories: 759kcal
Ingredients
- 450 g/ 1 lb short pasta of choice
- 100 g/ 3.5 oz/ ½ cup yellow split lentils
- 1 tablespoon freshly grated ginger
- 2 garlic cloves
- ½ yellow bell pepper
- ½ yellow or green zucchini
- ½ teaspoon turmeric
- a few gratings of nutmeg teaspoon nutmeg Note
- 1 ripe mango
- 1 tablespoon coconut oil
- 1 can coconut milk
- 2 tablespoons mango chutney
- some lime juice to taste
- fine sea salt and plently freshly ground black pepper
Instructions
- Cook the noodles according to the packet's instructions. Cook the lentils as well. Check the cooking time on the lentils packet, in some cases, they need about the same time as the noodles. If that is the case, you could cook the noodles and the lentils together, in one pot. Drain well.
- Grate the ginger and the garlic. Chop the bell pepper and the zucchini into small cubes.
- Heat the coconut oil in a pan and cook the ginger, garlic, pepper, and zucchini. Add the turmeric and nutmeg (or turmeric paste) and stir well for 1 minute. Add coconut milk and ¼ cup water and bring to a boil. Let cook for 2 minutes.
- Peel and chop the mango and set aside.
- Stir mango chutney, mango cubes, cooked noodles, and lentils into the sauce. Adjust the taste with salt and pepper and some lime juice.
- Serve immediately or let get cold and serve the dish as a noodle salad.
Notes
Instead of ground turmeric and nutmeg, you can use 2-3 teaspoons of turmeric paste for golden milk.
Nutrition
Serving: 1/4 of the dish | Calories: 759kcal | Carbohydrates: 113g | Protein: 21g | Fat: 27g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Sodium: 292mg | Fiber: 8g | Sugar: 20g
Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!
Angie@Angie's Recipes says
Very comforting and delicious! Perfect for workday meals!
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.
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!
Anca says
I like the color of the noodles so much, it's so vibrant. Looks really delicious.
Evi @ greenevi says
Love this! Beautiful, golden pasta with amazing flavours, exactly what I love ?
Chris Scheuer says
This sounds wonderful and I love all your variations!
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
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 Möbelscheune, 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.
Laura Dembowski says
I love using turmeric for all of it's health benefits. This dish looks wonderful!
mjskitchen says
Delicious! Love all of your tumeric recipes, but this one with the noodles and coconut really has caught my interest. Thanks!
Marvellina says
I love the combo of turmeric and coconut milk. Simple yet rich and flavorful.I'm a coconut freak 🙂