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Turmeric Pasta

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Comforting turmeric pasta with coconut milk and yellow lentil sauce, a super healthy and delicious vegan pasta dish.

Noodles with Coconut Turmeric Paste Sauce

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.

Noodles with Coconut Turmeric Paste Sauce

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.
Noodles with Coconut Turmeric Paste Sauce

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

Spinach Peanut Butter Noodles

Pasta Guacamole

Vegan Lentil Soup

Soya Spaghetti

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 sauce with coconut milk

Turmeric Pasta

Comforting turmeric pasta with coconut milk and yellow lentil sauce, a super healthy and delicious vegan pasta dish.
5 from 1 vote
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Course: Pasta and Rice
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 759kcal
Author: Adina


  • 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


  • 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.


Instead of ground turmeric and nutmeg, you can use 2-3 teaspoons of turmeric paste for golden milk.


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!

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Recipe Rating


Thursday 17th of August 2017

I love the combo of turmeric and coconut milk. Simple yet rich and flavorful.I'm a coconut freak :)


Wednesday 16th of August 2017

Delicious! Love all of your tumeric recipes, but this one with the noodles and coconut really has caught my interest. Thanks!

Laura Dembowski

Friday 11th of August 2017

I love using turmeric for all of it's health benefits. This dish looks wonderful!


Friday 11th of August 2017

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...


Friday 11th of August 2017

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.


Friday 11th of August 2017

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