| | | | > Turmeric Ginger Pasta

Turmeric Ginger Pasta

A Indian Fusion Pasta You Will Love
JUMP TO RECIPE

Healthy • Quick • Flavor-packed

Imagine twirling silky pappardelle in a warm, golden sauce scented with fresh ginger, earthy turmeric, cumin and a hint of chili. This Turmeric Ginger Pasta is quick to make, full of vibrant flavour, and perfect for weeknights when you crave comfort with a twist. If you love pasta, but want something different – you will love this!

Why You’ll Make This Over & Over

  • Uses simple pantry ingredients (pasta + spices + tomatoes)
  • Under 20 minutes from start to finish (once pasta is cooked)
  • A perfect cross-cultural dish: Italian pasta meets Indian aromatics
  • Great for a solo meal, or share for two with leftovers that taste even better the next day

Pro Tips + Variations

  • Adjust heat: If you prefer milder, reduce the Serrano or omit it; for more heat, add some red chili flakes or extra chili.
  • Make it creamy: Add a splash of cream or coconut milk at the end to mellow spices and make the sauce richer.
  • Add protein: Toss in cooked grilled chicken or shrimp, sautéed tofu, or roasted chickpeas for a heartier meal.
  • Vegetable boost: Add spinach, kale, or roasted zucchini to incorporate more greens.
  • Leftover magic: If leftover sauce thickens overnight, add a little warm pasta water before reheating to loosen it again along with a tiny pinch of salt to bring it back to life.

You can watch me make it here. Hope you enjoy and don’t forget to tag me on @thechutneylife when you make it! Happy Eating!

My Favorite Pots, Pans & Kitchen Tools

These are the cookware pieces I reach for every single day. They’re durable, reliable, and totally worth the shelf space. Shop my tried-and-true essentials here.

More Warm & Comforting Recipes You’ll Love!

I LOVE seeing your social media pics of the recipes from my blog, so please tag me, @thechutneylife, so I can drool over what you’ve made! Lots of Love & Happy Eating!

Turmeric Ginger Pasta

Turmeric Ginger Pasta

PRINT RECIPE PIN RECIPE
SERVES: 2-3
PREP TIME: 10 Minutes
COOK TIME: 15 Minutes
The Chutney Life

Ingredients



  • 6 oz (≈ 170 g) pappardelle pasta, cooked al dente & reserve about ½-1 cup pasta cooking water


  • 1 tbsp neutral oil (avocado, sunflower or light olive)


  • 1 tbsp salted butter


  • ½ Serrano chili, finely diced (adjust to your heat level)


  • ½ tsp cumin seeds


  • 12 cherry or grape tomatoes, quartered


  • 1 tsp fresh ginger, peeled & finely grated (microplane works best)


  • ½ tsp turmeric powder


  • ½ tsp salt (or to taste)


  • Garnish with fresh cilantro (chopped), and a squeeze of lemon


Directions

  1. Heat the oil and butter in a large pan over medium-high heat. Once the butter is melted and foaming lightly, add the cumin seeds and diced Serrano chili. Let them sizzle for ~30 seconds until fragrant.

  2. Add the quartered tomatoes. Sauté for 3-4 minutes, until tomatoes soften and start to release juices and become slightly jammy.

  3. Lower the heat slightly. Stir in the grated ginger, turmeric powder, and salt. Cook for 2-3 more minutes, allowing the ginger to infuse the sauce and the tomatoes to concentrate flavours.

  4. Add the cooked pappardelle to the pan. Pour in a splash of the reserved pasta cooking water and toss everything together so the sauce lightly coats the pasta. Keep adding a little pasta water as needed to achieve a silky, smooth sauce that clings to the noodles.

  5. Once everything is coated and heated through (about 1-2 minutes), remove from heat. Plate the pasta, garnish with chopped cilantro and a generous squeeze of lemon. Serve immediately.

HI THERE! I’M PALAK

Welcome to this itty bitty corner of my world! My name is Palak and I have, over the span of many years, fell into a romantic love affair with food. Eating it, reading about it, creating it, and of course, TALKING about it. Here on The Chutney Life, you’ll find recipes inspired by the delicious flavors of my mom’s home cooking, with a twist of my own. Thanks for visiting and can’t wait to keep sharing my story with you all!

More About Me

DON’T MISS A THING

Sign up for The Chutney Life mailing list for behind the scenes access!

LEAVE A COMMENT

Let me know what you think of this recipe!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Still Hungry?

Tofu Banh Mi Bowls

Lentil Spinach Rice

Creamy Chana Masala

Creamy Pasta Primavera with Roasted Vegetables