Turmeric Pasta

5 from 1 vote

This turmeric pasta is incredibly delicious! With coconut milk, spinach, and chickpeas, it’s a flavorful, creamy vegan dish you'll find yourself craving again and again.

Prep Time15

Cook Time15

Total Time30

Course: Pasta and Rice

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 752kcal

Author: Adina

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, 1½ - 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 you’re 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
Sauté: Heat the oil in a large saucepan. Sauté 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.

Nutrition