I’m becoming a little obsessed with one pan or one pot dishes, but I ain’t complainin’. Look, I’m a workin’ girl who lives in a Manhattan studio – ain’t nobody got time for cleaning a million dishes! Plus, cooking with pan or pot challenges me to be a bit more creative.

And we all know that I love a good challenge, but Laxmi House of Spices makes it easy. Their spices and pastes are easily accessible and make it so easy for me to create tasty one-pan recipes! Seriously, if you’re time is limited, then you’re going to want to check out this recipe! You probably have all the ingredients already… Oh! Did I mention – totally vegan, JACKED with protein and low on carbs?! Mhmmmm!

One Pan Creamy Turmeric Pasta:

• 1 7.5oz box edamame spaghetti
• 1 can 13.5 oz light coconut milk – shaken
• 2 small white onions – halved and thinly sliced into rainbows
• 1 1/2 tbsp Laxmi Ginger-Garlic Paste
• 1 tbsp extra virgin olive oil
• 1-2 tbsp Laxmi Turmeric Powder
• 1 tsp Laxmi Red Chili Powder
• 2 cups water
• 1/2 tsp fresh lemon juice
• salt
• freshly ground black pepper
• handful fresh cilantro – roughly chopped
• 2 tbsp sliced almonds – lightly toasted

1. Place a large non-stick skillet over medium-high flame. Add in the 1 tbsp olive oil. Once hot, add in the Laxmi Ginger-Garlic Paste.

Sauté for about 30 seconds until fragrant. Add in the sliced onions, salt and pepper and sauté for a good 5 minutes until onions are softened and translucent.

Add in the Laxmi Turmeric and Laxmi Red Chili Powder. Incorporate to coat properly. Cook for about a minute.

2. Now add in the coconut milk and 1 cup water and a bit more salt and pepper. Reduce heat to medium-low and stir. Bring sauce to a simmer and allow to cook. After about 4-5 minutes, add in 1 tbsp of the chopped cilantro and stir. This part is optional, but I place half of the mixture in a blender to blend until super smooth and then incorporate back into the sauce.

Then add in the lemon juice and remaining 1 cup water. Increase flame and bring to a boil. Once sauce is completely boiling, add in the pasta and cook uncovered for about 8-10 minutes, until completely cooked through and sauce has thickened. Toss in remaining chopped cilantro and serve with sliced toasted almonds.

BOOM!