Recipe: Super Creamy Turmeric Pasta

No dinner dish arguably offers as much comfort as pasta, but break from tradition by adding Middle Eastern flavours to this Italian classic — it’s wholesome, hearty and full of autumn goodness. This recipe was taken from Quick and Easy, which offers 100 all-new quick and easy plant-based recipes by bestselling author Ella Mills, founder of Deliciously Ella.

“Sometimes you just need a big bowl of comfort food and this pasta is one of my go-tos for those days. All you do is boil some pasta, fry some garlic and onion and throw all the ingredients for the the sauce into a blender to make it super creamy. It couldn’t be easier. I’ll sometimes add some crispy oven-baked kale on the top or stir some spinach in if I want more greens, but it’s also delicious just as it is.” – Ella Mills.


4 portions of pasta (about 80g per person)

200g frozen peas

1 onion, finely diced

2 garlic cloves, finely diced

100g cashews

200ml oat milk (unsweetened)

4 tablespoons nutritional yeast

1 teaspoon ground turmeric

½ teaspoon brown rice miso


pinch of chilli flakes

squeeze of lemon juice

salt and pepper

sprinkling of coriander, to serve

1. Cook the pasta according to the instructions on the packet, adding the peas for the last few minutes. Drain and leave to one side.

2. While the pasta cooks, warm a frying pan over a medium heat, add a drizzle of olive oil and some salt, then add the onion and garlic and cook for 5 minutes, until soft.

3. Place the cashews in a bowl of boiling water and let them soak until the onions are cooked.

4. Drain the cashews and add all the remaining ingredients to a blender, including the onions and garlic. Blend until smooth and creamy. Stir the sauce through the cooked pasta and peas before serving.


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