Golden Pasta

For the Pasta and Sauce

• 12-oz box of bean-based rotini pasta
• Dash of coconut oil for cooking
• Medium-sized sweet onion
• 1 c full-fat coconut milk
• 1 tbsp maple syrup
• 1 tbsp turmeric
• 1 tbsp freshly-grated ginger
• Optional pinch of cayenne, to taste
• 0.5 tsp salt
• Juice of a lime

For Garnishing

• Unsweetened shredded coconut
• Roasted salted peanuts
• Fresh mint and/or cilantro

1. Cook the pasta as directed.
2. Meanwhile, dice the sweet onion.
3. In a large skillet, saute the sweet onion in a dash of coconut oil over medium heat until tender and transparent (try to avoid browning the onion since it will adversely affect the color of your final dish). Cool the skillet to medium/low heat.
4. To the skillet with the onion, add the coconut milk, maple syrup, turmeric, ginger, cayenne (optional), and salt, then cook for about 5 minutes to meld the flavors.
5. Add the lime juice to the skillet at the end of the cooking time.
6. Carefully pour the sauce into a high-power blender and blend until a rich, homogeneous texture develops.
7. When the pasta is finished cooking, drain it and return it to the pot. Pour the sauce over the top and toss until the pasta is evenly coated.
8. Transfer the pasta to a serving bowl. Garnish with shredded coconut, roasted salted peanuts, and fresh mint and/or cilantro, then serve immediately.