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Spicy Turmeric Cashew Cream Pasta

Spicy Turmeric Cashew Cream Pasta

Nisha Vora
Creamy pasta usually doesn’t sound healthy, but this one is packed with antioxidants (turmeric, chili peppers, wild mushrooms) and healthy fats (cashews). Serve alongside crispy chickpeas or your favorite protein source for a full, balanced meal!
5 from 4 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dinner, Lunch
Cuisine New American
Servings 4


  • 1 cup raw cashews (soaked for 8 hours in cold water or for 1 hour in boiling water)
  • 8 ounces wild mushrooms (cleaned and sliced 1/2 inch thick)
  • 2/3 cup vegetable broth
  • 2 cloves garlic
  • 1/2 teaspoon sea salt + more to taste
  • 1/4 teaspoon freshly cracked black pepper + more to taste
  • 1/2 habanero pepper, diced
  • 1 1/2 teaspoons ground turmeric
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 8-10 ounces linguine (or gluten-free pasta of choice)
  • 1 tablespoon olive oil
  • Garnishes (optional): pine nuts, chives, crushed red pepper flakes, vegan parmesan


  • Cook the pasta. Bring a large saucepan of salted water to a boil. One the water is boiling, add the linguine and cook according to the package directions.
  • Cook the mushrooms. While the pasta is cooking, heat a large, heavy skillet over medium high heat with the olive oil until it’s just barely beginning to smoke. Add the sliced mushrooms in a single layer and let cook, without touching, for 3-4 minutes until the bottom side is golden brown. Season with salt and pepper to taste, then toss the mushrooms, and cook for another 5-7 minutes, tossing frequently, until golden brown all over.
  • Make the turmeric cashew cream: Drain the soaked cashews thoroughly and place them in the bowl of a food processor or in a high-powdered blender. Add the vegetable broth, garlic, habanero pepper, turmeric, 1/2 teaspoon salt, 1/4 teaspoon black pepper, nutritional yeast, and lemon juice. Blend until you have a smooth, creamy and thick sauce. If you would like a thinner consistency, add a spoon of vegetable broth (or water) and repeat as needed until you reach your desired consistency. Taste for seasonings. If you can tolerate more turmeric, feel free to add a bit more now and blend until combined.
  • Once the linguine is done cooking, drain over a colander resting on top of a bowl and reserve 1/4 cup of the cooking water. Return the drained pasta to the saucepan and pour in the turmeric cashew cream, tossing to coat. If the mixture is too thick, add in a bit of the reserved cooking water to thin the sauce.
  • Add the pan-fried mushrooms to the pasta and toss to combine. Garnish as desired.
Keyword cashew, gluten-free, pasta, soy-free, spicy, turmeric
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