Turmeric & Avocado Tagliatelle

Hello, my lovely veggie readers,
Today I wanted to share a staple recipe of mine, one that I have been eating & loving for years! It makes a perfect dinner dish as well as something comforting & filling for the weekend – Not to mention the added health benefits!
Turmeric is a spice that traditionally grows in Southeast Asia. You’ve likely had it Indian, Thai, and Persian dishes, but it is rapidly becoming part of many other dishes that have come about with this health & wellness cascade we currently see all around us.
Turmeric is a great anti-inflammatory, I try to use this powerful root in my cooking as much as I can. I adore this recipe because it uses ingredients that are simple & usually sitting in my cupboard at home, perfect for those times at home when you suddenly get ravenous & can’t be bothered to go to the shop.
Give this one a try!
  • 2 carrots
  • 1 red pepper
  • 2 cloves of garlic
  • tbsp tomato paste
  • salt and pepper
  • 3 tsp turmeric powder
  • 3/5 of a cup of vegetable stock
  • 1/4 cup of coconut cream
  • coconut oil/Avocado oil
  • 1 Avocado


  • 250g tagliatelle (or your favourite pasta)



  1.  Finely chop the onion, garlic, red pepper and carrots. Grease a pan with a tsp of coconut oil and fry the ingredients until soft & cooked through.
  2. Add the tomato puree, turmeric and stock and mix until lumps smooth out. Let it simmer for an hour and a half adding water add needed if it gets too thick.
  3. Put the sauce in a mixer and blend until it reaches a creamy, smooth consistency.
  4. Pour the sauce into the same pot, add the coconut cream and simmer for another 5 minutes.


  1. Fill a pot with 4 cups of water per serving of pasta you plan to make, cover it, and set it to boil over high heat. Add a large pinch of salt.
  2. When the water comes back to a rolling boil after adding salt, add the pasta and give it a stir to separate the pieces.
  3. Check the pasta package for pasta cooking time. If no time is given, follow this rule:
    – Thin, dried durum wheat (eggless) pasta (spaghettini, shells, rotini & tagliatelle): 6 to 9 minutes.
    – Dried spaghetti is about 8 to 9 minutes, depending on the thickness.
  4. A minute before the estimated pasta cooking time is up, remove a piece of the pasta to check. If you want it al dente,  – not soft pasta then bite the pasta to check. If you see a thin white line or white dots in the middle of the pasta, it’s not done yet.
  5. Test again, and as soon as the broken piece is translucent yellow colour, drain the pasta. Set aside & add a drop of olive oil to prevent sticking together.
  6. Slice your avocado.
  7. Yay – Toss the pasta in your sauce, top with avocado and serve.

I hope you enjoy this one as much as I do 💚.

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