So you’ve heard of Alfredo sauce and tomato sauce. Heck, you’ve probably also dabbled in pesto and white wine-butter sauce for your pasta. But when was the last time you tried a turmeric sauce? I don’t claim to be an inventive cook.
Typically, I leave the creativity to my husband, who owns a restaurant. But when I came across this from The New York Times two years ago, it sounded too good not to try. It’s since become one of my go-to dishes year-round, even if the ingredients are most abundant during the summer.
The turmeric “sauce” in this case is more of a seasoned coating for the noodles, which infuses an awesome balance of savoriness and spiciness to pair with the recipe’s seasonal vegetables. It will also add a pop of bright yellow coloring to your clothes if you’re not careful, so dress accordingly. This recipe is sure to satisfy vegetarians, and it’s great with the addition of pan-seared shrimp as a protein.
At the height of corn season, I’ll use Olathe sweet corn for a touch of homegrown flavor. And a hack for those spending the extra hours of daylight out and about instead of in the kitchen: Keep a bag of frozen corn on hand for another apt substitute. Bring a large pot of salted water to a boil on high heat.
Meanwhile, prepare the corn by slicing the corn kernels off the cobs. Add cobs to the pot of water to add a touch of sweetness. Once the water is boiling, add pasta and cook according to package instructions.
The cobs remain in the water with.