Creamy Turmeric Pasta Recipes

CREAMY TURMERIC PASTA

Creamy Turmeric Pasta image

This earthy pasta is cobbled together using ingredients that you almost certainly already have in your kitchen. Its approach is fairly standard: Melt some butter, sauté some garlic and shallots, simmer with cream, then add some Parmesan and pasta cooking water to create a silky sauce. That alone would make a great meal, but what makes this recipe really special is the addition of ground turmeric, which gives this simple dish its vibrant color and sophisticated depth of flavor. This is meant to be a lazy meal - the kind of dish you throw together, then eat out of a big bowl while sitting on the couch - but if you're feeling the need for something green, serve the pasta with a simple salad dressed with vinegar and olive oil.

Provided by Sue Li

Categories dinner, easy, quick, weeknight, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 pound spaghetti
2 tablespoons unsalted butter
1 large shallot, thinly sliced
2 garlic cloves, thinly sliced
Kosher salt and black pepper
1 1/2 teaspoons ground turmeric
1 cup half-and-half
2 cups lightly packed freshly grated Parmesan (about 4 ounces), plus more for serving
4 tablespoons finely chopped fresh parsley or chives

Steps:

Cook spaghetti according to package instructions. Reserve 1 cup pasta cooking water and drain.
Meanwhile, melt butter in a large saucepan over medium heat. Add shallot and garlic, season with salt and pepper and cook, stirring, until golden-brown, 3 to 4 minutes. Add turmeric and stir to toast, about 30 seconds. Slowly whisk in the half-and-half then bring to a simmer.
Whisk in the 2 cups Parmesan, then add the cooked spaghetti and all of the reserved pasta cooking liquid and toss to coat. Serve with chopped parsley and more Parmesan.

Nutrition Facts : @context http, Calories 456, UnsaturatedFat 5 grams, Carbohydrate 62 grams, Fat 15 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 367 milligrams, Sugar 5 grams, TransFat 0 grams

PASTA WITH RICOTTA AND TURMERIC

Pasta with Ricotta and Turmeric image

A quick and filling meal for two is just minutes away. While fusilloni pasta cooks, whip up a sauce made with creamy fresh ricotta, ground turmeric, and add a touch of pepper.

Provided by Buckwheat Queen

Categories World Cuisine Recipes European Italian

Time 20m

Yield 2

Number Of Ingredients 6

Ingredients

6 ounces fusilloni pasta
1 cup ricotta cheese, drained
¼ cup finely grated Grana Padano cheese
1 teaspoon ground turmeric
½ teaspoon ground black pepper
1 pinch salt to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook fusilloni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes.
Whisk ricotta, grated Grana padano, turmeric, and black pepper together in a bowl. Stir in enough pasta water to give the sauce a creamy consistency.
Drain the pasta, reserving a bit more pasta water. Fold the pasta into the sauce, adding a bit of pasta water if necessary. Season with salt.

Nutrition Facts : Calories 488.1 calories, Carbohydrate 68.1 g, Cholesterol 40.9 mg, Fat 12.6 g, Fiber 3.2 g, Protein 26.5 g, SaturatedFat 7 g, Sodium 283 mg, Sugar 3.2 g

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