Tangy Tomato-Ketchup Infused Pasta

1.Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

2.In a large skillet, heat the olive oil over medium heat. Add the minced ginger and garlic, sautéing until fragrant, about 1-2 minutes.

3.Add the grated carrot to the skillet and cook for another 3-4 minutes, stirring occasionally until the carrot is tender.

4.Stir in the turmeric powder and chili powder, mixing well to combine with the carrot, ginger, and garlic mixture.

5.Add the tomato ketchup to the skillet, stirring to coat the vegetables evenly. If the sauce is too thick, gradually add some reserved pasta water until desired consistency is reached.

6.Add the cooked pasta to the skillet, tossing to combine with the sauce. Season with salt and black pepper to taste.

7.Cook for an additional 2-3 minutes, allowing the pasta to absorb the flavors of the sauce.

8.Remove from heat and garnish with chopped parsley and grated Parmesan cheese if desired. Serve immediately.