
Creamy Turmeric Pasta
September 27, 2020
Serves: 2
Cooks In: 20 minutes
- 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.
- 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.
- Cook the pasta according to the instructions on the packet, adding the peas for the last few minutes. Drain then set to one side.
- Stir the sauce through the cooked pasta and peas before serving. Top with fresh coriander if you like. Enjoy!
Ingredients
- 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
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