Creamy Turmeric Pasta recipe

serve the pasta with a simple salad dressed with vinegar and olive oil.

1 pound spaghetti
2 tablespoons unsalted butter
1 large shallot, thinly sliced
2 garlic cloves, thinly sliced
 Kosher salt and black pepper
1 ½ teaspoons ground turmeric


1 cup half-and-half
2 cups lightly packed freshly grated Parmesan (about 4 ounces), plus more for serving
4 tablespoons finely chopped fresh parsley or chives


Cook spaghetti according to package instructions. Reserve 1 cup pasta cooking water and drain.


Meanwhile, melt butter in a large saucepan over medium heat.

Add shallot and garlic, season with salt and pepper and cook, stirring, until golden-brown, 3 to 4 minutes.

Add turmeric and stir to toast, about 30 seconds. Slowly whisk in the half-and-half then bring to a simmer.

Whisk in the 2 cups Parmesan, then add the cooked spaghetti and all of the reserved pasta cooking liquid and toss to coat.

Serve with chopped parsley and more Parmesan.

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