Creamy Turmeric Pasta

By Sue Li

Updated March 4, 2020

Creamy Turmeric Pasta
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes
Rating
5(4,089)
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
  • 1pound spaghetti
  • 2tablespoons unsalted butter
  • 1large shallot, thinly sliced
  • 2garlic cloves, thinly sliced
  • Kosher salt and black pepper
  • 1½teaspoons ground turmeric
  • 1cup half-and-half
  • 2cups lightly packed freshly grated Parmesan (about 4 ounces), plus more for serving
  • 4tablespoons finely chopped fresh parsley or chives
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

457 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 62 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 18 grams protein; 367 milligrams sodium

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
4,089 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.

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.

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.

C

made as written, but I might add heavy Cream next time, or up the shallots. The big takeaway was realizing this formed a solid base recipe, and that many spices could be subbed for the tumeric to form other varients. Really liked the quick nature of the recipe and how inexpensive it was to make.

mare

Like some others, I found this to be bland and a disappointment. I didn’t have half & half so i used sour cream, which split. Maybe that’s why?

Laura C.

This was delicious! Next time I might reduce the parm as well like someone else suggested. Tossed some spinach in there with lots of black pepper.

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