As I was tucking in, it got some of my colleagues all intrigued and curious 'Gosh, that pasta is glowing'.
The pasta is simply infused with turmeric powder. I've also tried this method with beetroot See HERE. Although I have used ready made penne pasta here, you could easily make vegan Turmeric pasta from scratch too, just add a teaspoon or half to the flour when your mixing and kneading.
Anyway, the turmeric pasta on its own was a bit bland, so I decided to make make a vinaigrette dressing for it with some Blood Oranges that were mingling with the lemons in a bowl.
The Blood Orange Chilli Oil was spicy and quite tasty elevated by the addition of my bottle of Welsh Blodyn Aur Rapeseed Chilli Oil. Of course, you can make your own Chilli Oil at home and I probably would had I grown my own chillies, but sometimes when you have excellent produce on your front door why would you not want to make the most of it.
The Turmeric Pasta with Roasted Squash and Peppers and Chilli Oil was blooming delicious and I'd happily make it again for lunch or evening meal. Probably best served with some salad greens, but that is optional. The only thing I was very disappointed in my supermarket bought Blood oranges. Once sliced they were not as blood red inside as I had expected...oh well.
Turmeric Pasta with Blood Orange Chilli Oil
Serve 2 - 3
In a small bowl
For the Blood Orange Chilli Oil
4 tablespoons Welsh Blodynn Aur Rapeseed Chilli Oil or equivalent
Zest from 1 orange, minced
Juice from 1/2 from Blood Orange
1/2 blood orange, peeled and diced
Salt to taste
Optional 1/4 - 1/2 chilli flakes
In a bowl, whisk all the ingredients together until well combined.
Set aside to pour over the pasta.
For the Turmeric Pasta
Cook 250g pasta of your choice according to packet instructions, when the water begins to boil throw in the pasta and 1/2 teaspoon turmeric powder and cook according to packet instructions.
Drain, transfer to a large bowl and set aside
1/2 butternut squash, peeled and diced into small bite size cubes
1 yellow pepper, cored and diced into cubes
Optional 1 carrot, peeled and grated
Optional: Handful of mixed salad leaves
Preheat oven to gas mark 4/180oc.
In a bowl, add the squash and pepper and pour over 1 - 2 tablespoons oil and coat.
Then transfer to a baking sheet and roast in the oven for 15 - 20 minutes or until golden and tender. Halfway through, give it a stir to turn over.
When cooked, removed from the oven and scatter over the pasta.
Then pour over the Blood Orange Chilli Oil and stir carefully.