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+ servings
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.
Course Pasta and Rice
Cuisine American
Diet Vegan
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