Turmeric is a brilliant herb to try to incorporate in your diet. Its health benefits include the potential to prevent heart disease, Alzheimer’s and cancer, and its anti-inflammatory properties can also help with arthritis. It adds an earthy taste and beautiful golden colour to food. This vegan turmeric pasta is really easy to make using jarred turmeric, though you can use fresh too if you can get hold of it.
Ingredients
250g pak choi, or 2 pak choi heads and bulbs
I white onion, diced
2 cloves garlic, diced
5 tbsp nutritional yeast
100g cashew nuts, soaked overnight or for a few hours in a bowl of water
220 ml plant milk
2 teaspoons ground turmeric or grated fresh turmeric
Salt and pepper to season
300g pasta of your choice – makes 4 small bowls or two large bowls
Method
- Cook the pasta to your taste, drain and leave to the side.
- Add some olive oil to a pan. Fry the onions and garlic over a medium heat until soft.
- Remove the onions and garlic from the pan and replace with the chopped pak choi, again frying over a medium heat.
- Add the cashews to the onion and garlic in a blender, along with the nutritional yeast, plant milk, turmeric, salt and pepper. Blend to a creamy sauce.
- Add the pasta and sauce to a large wok or pan and combine over a medium heat for a couple of minutes. Add the pak choi and serve!
If you like this, try our Vegan Pancake with Sour Cream and Avocado