The first step is to cook the gluten-free penne pasta as per instructions on the packet. However, while boiling it, add turmeric powder and salt. Strain the water once done and leave the cooked pasta aside for now. Drizzle olive oil and lightly toss it. In a pan, add almonds, garlic, pistachios and green chillies and dry roast it for 1-2 minutes. Let it cool down and then grind it to a smooth paste by adding any dairy free or regular milk to it. Heat olive oil in a pan and once its hot enough, pour the prepared sauce. Mix and cook it for 2-3 minutes. Then add the veggies like spinach, mushrooms and edamame.
If you want the pasta to be saucy, add more milk and then the cooked pasta. Since I wanted to make a pasta salad, I cooked the veggies and the sauce for 7-8 minutes, till it thickens and the water evaporates. Add seasonings like salt and pepper and then add the cooked pasta. Give it all a good mix. Add grated vegan cheese and dried herbs on top and serve warm.