Skip to main content New<> this month
Get the Allrecipes magazine

Pasta with Ricotta and Turmeric

Rated as 3.67 out of 5 Stars

"A quick and filling meal for two is just minutes away. While fusilloni pasta cooks, whip up a sauce made with creamy fresh ricotta, ground turmeric, and add a touch of pepper."
Added to shopping list. Go to shopping list.


20 m servings 488
Original recipe yields 2 servings


{{model.addEditText}} Print
  1. Bring a large pot of lightly salted water to a boil. Cook fusilloni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes.
  2. Whisk ricotta, grated Grana padano, turmeric, and black pepper together in a bowl. Stir in enough pasta water to give the sauce a creamy consistency.
  3. Drain the pasta, reserving a bit more pasta water. Fold the pasta into the sauce, adding a bit of pasta water if necessary. Season with salt.

Nutrition Facts

Per Serving: 488 calories; 12.6 68.1 26.5 41 283 Full nutrition

Explore more


Read all reviews 2
Most helpful
Most positive
Least positive

I followed the recipe exactly and we loved this! I added chicken sausage, but cooked separately and added at the end. The flavor was surprisingly good ( I worried about the turmeric) and I'll ...

I followed the recipe and did not alter anything. Although I like all the ingredients, this was BAD.