Golden Turmeric Pasta (Vegan, High-Protein)

This vegan turmeric pasta features vibrant ginger and lime. Using coconut milk instead of dairy and bean pasta instead of wheat, it's a healthy and easy plant-based comfort food recipe.

Ingredients

For the Pasta and Sauce

  • 12-oz box of bean-based rotini pasta
  • Dash of coconut oil for cooking
  • Medium-sized sweet onion
  • 13.5 oz can (about 1.5 c) of full-fat coconut milk
  • 1 tbsp turmeric powder
  • 1 tbsp freshly-grated ginger
  • Optional pinch of cayenne, to taste
  • 0.5 tsp salt
  • Juice of a lime

For Garnishing

  • Unsweetened shredded coconut
  • Roasted salted peanuts
  • Fresh mint and/or cilantro

Instructions

  1. Start heating the pasta water.
  2. Meanwhile, very finely dice the sweet onion.
  3. In a large skillet, saute the sweet onion in a dash of coconut oil over medium heat until tender and transparent, but not browned. Cool the skillet to medium/low heat.
  4. Start boiling the pasta as directed.
  5. To the skillet with the onion, add the coconut milk, turmeric, ginger, cayenne (optional), and salt, then simmer for 10 minutes to meld the flavors.
  6. Add the lime juice to the skillet at the end of the cooking time.
  7. When the pasta is finished cooking, drain it and transfer it to the skillet with the sauce. Toss gently until the pasta is evenly coated.
  8. Transfer the pasta to a serving bowl. Garnish with shredded coconut, roasted salted peanuts, and fresh mint and/or cilantro.
RECIPE from The Rogue Brussel Sprout Blog
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