Turmeric Pasta

A pasta dish needs great pasta. Ancient Harvest Gluten Free pasta is a great product. The quinoa pasta holds up to boiling and adds protein to the meal. This vibrant pasta dish is colored with turmeric, which helps the body fight allergies, boosts immunity, enhances complexion, stimulates digestion, detoxifies the liver and regulates cholesterol. Visually, the colorful meal “tricks” the eyes into eating less. Enjoy this gluten free pasta dish as part of a Yoga Lean Lifestyle.

 

Ingredients to serve two:

2 pieces of turmeric root rinsed and diced (about 2 inches in length)

14 small carrots cut lengthwise

14 small sweet bell peppers cut lengthwise (I used red for color variety)

6 cloves of garlic diced

2 large cauliflower floweretes – diced the stem into the pasta and half of the flowers – save half of the flowers for a garnish

1/4 cup pepitas

1/2 cup grated Parmesan – Imported is suggested

2 cups vegetable broth

2 TBSP Butter (unsalted)

Directions:

1.     Rinse and cut the vegetables and turmeric root and add to a pan with the broth

2.     Simmer and cover until vegetables are the consistency you prefer. I cook until el dente.

3.     Grate the cheese while the vegetables cook.

4.     When most of the water is absorbed add the butter and turn off the heat.

5.     Bring 6 cups of water to a boil. Add the box of pasta (4 cups). Turn down so the water does not boil over. Boil to just UNDER package directions (4-5 minutes total).

6.     Take 1/2 cup pasta water and add to the vegetable pan. Turn on the heat and cook down the liquid. Drain the remaining pasta in a colander.

7.     Place the pasta on your plate or in a bowl. Add the sauce on top and watch the yellow sauce begin to color the pasta.

8.     Add cauliflower flowerettes, grated cheese, and pepitas before you serve.

Variations:

Add black beans or chickpeas and omit cheese

Add a grilled chicken breast and omit cheese