Creamy Turmeric Pasta

September 27, 2020
Serves: 2 Cooks In: 20 minutes
  1. Heat some extra virgin olive oil over a medium heat, then add in the onion and cook until translucent, then add in the garlic and cook for 2 minutes.
  2. Grab your blender cup and soak the cashews in the almond milk for about 5 minutes, then add in the remaining ingredients, including the garlic and onion (but not the pasta or peas) and blend until smooth.
  3. Cook the pasta according to the instructions on the packet, adding the peas for the last few minutes. Drain then set to one side.
  4. Stir the sauce through the cooked pasta and peas before serving. Top with fresh coriander if you like. Enjoy!


  • 2 fist sized servings of pasta (I used brown rice Fusilli)
  • 100g frozen peas
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 2 palm sized servings of cashew nuts
  • 100ml almond milk
  • 2 tbsp nutritional yeast
  • 1 tsp ground turmeric
  • ½ tsp brown rice miso
  • 1 tsp chilli flakes
  • Squeeze of lemon juice
  • Salt and pepper
  • Handful of fresh coriander