Creamy Turmeric Pasta

By Sue Li

Updated March 4, 2020

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Total Time
30 minutes
Rating
5(4,150)
Comments
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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.

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Ingredients

Yield:4 to 6 servings

  • 1 pound spaghetti

  • 2 tablespoons unsalted butter

  • 1 large shallot, thinly sliced

  • 2 garlic cloves, thinly sliced

  • Kosher salt and black pepper

  • 1 ½ 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

62 grams carbs; 37 milligrams cholesterol; 457 calories; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 14 grams fat; 3 grams fiber; 367 milligrams sodium; 18 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cook spaghetti according to package instructions. Reserve 1 cup pasta cooking water and drain.

  2. Step 2

    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.

  3. Step 3

    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.

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Ratings

5 out of 5
4,150 user ratings
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Comments

Carol

I highly recommend buying turmeric from www.diasporaco.com She buys the root directly from farmers in India, giving them a fair price; she controls the quality of the entire process, from root to grinding. The fragrance and color of her turmeric are unlike any other turmeric I have used: when I opened the bag, the scent filled the room.

MA

Used whipped silken tofu in place of the half-and-half, 2 tsp of turmeric, went heavy on the shallot and garlic, full amount of pasta water, and then cut the parmesan cheese to 1/2 cup. It was rich and delicious and much lower in fat.

Jana

Use organic turmeric powder from a trusted source and add it to the hot oil to remove the raw turmeric flavor and add ground black pepper to help the body absorb the nutrient (curcumin?) from the turmeric.

Tucson Seattle

Basic recipe needs adjusting and I'll leave it to the many excellent recommendations . Will not make again.

Jeffry

Used ghee instead of butter. This one is a keeper. Might try coconut oil next time, ditching the Parmesan and using nutritional yeast instead for a vegan version.

cbokat

Good, but not as good as the 5 ingredient miso pasta.

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