Pasta with a creamy coconut milk sauce with turmeric and broccoli. I really enjoy this pasta with only a few ingredients it’s flavorful, quick and tasty. A little turmeric with it’s bitter taste goes well with broccoli. Turmeric contains curcumin which is known to have high anti-inflammatory properties and it may also help with digestive disorders and allergies.
VEGAN AND GLUTEN FREE IF NOT USING FLOUR PASTA
Ingredients
- pasta of choice I use banza shells chickpea pasta
- 2 tablespoons olive or avocado oil
- 1 small onion
- 2 garlic cloves pressed
- 2 bunches of broccoli
- half a teaspoon of ground turmeric
- half teaspoon ginger powder
- 1 teaspoon paprika powder
- salt and pepper
- half of a 13.6 oz can of coconut milk
Directions
Steem broccoli or cook according to your preference. I use a broccoli steamer and cook for 3-4 minutes depending on how soft you like your broccoli to be and set aside. Cook pasta using direction on box and strain. Meanwhile chop and fry the onion on low heat between 5-10 minutes. Add the pressed garlic along with turmeric, ginger, paprika salt and pepper. Add broccoli to the onion mix and cook on high for 2 minutes then add coconut milk and stir until starts to boiling then add your pasta. Mix everything together and enjoy. You can add the whole can of cocnut milk however for me its to watery.