5.0 from 3 votes
Turmeric Pasta
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 Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 752 kcal
Course:
Main Course
Cuisine:
American
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
Cup of Yum
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 Information
Serving
1/4 of the dish
Calories
752kcal
(38%)
Carbohydrates
101g
(34%)
Protein
25g
(50%)
Fat
30g
(46%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Sodium
112mg
(5%)
Potassium
1374mg
(39%)
Fiber
9g
(36%)
Sugar
6g
(12%)
Vitamin A
10747IU
(215%)
Vitamin C
55mg
(61%)
Calcium
168mg
(17%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 752
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 752kcal | 38% |
| Carbohydrates | 101g | 34% |
| Protein | 25g | 50% |
| Fat | 30g | 46% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 112mg | 5% |
| Potassium | 1374mg | 29% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 10747IU | 215% |
| Vitamin C | 55mg | 61% |
| Calcium | 168mg | 17% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.