This is a quick and easy "no-recipe" recipe for a lazy meal, featuring Chickapea pasta with a creamy turmeric and vegan butter sauce. It's high in protein and offers anti-inflammatory benefits.
Boil your pasta noodles until al dente. Reserve ⅓-½ cup boiling liquids, then drain noodles. Add noodles and reserved boiling liquids to the same pot and place back on the stove at the lowest heat. Add almond milk, vegan butter, turmeric powder and salt, mix everything well to combine. Allow to sit 2-3 minutes on the lowest heat, stirring every so often. If desired, add pre-roasted garlic cloves at the same time (no chopping, just big cloves!). Pasta is done once the liquids have been mostly absorbed into the pasta and everything is creamy and bright yellow. Plate and top with cracked black pepper to supercharge the anti-inflammatory properties of the turmeric powder!
