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The BEST Tandoori Sauce Pasta

Quick & tasty tandoori pasta made within 30 minutes!
Course Main Course
Cuisine Indian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3
Calories 383kcal
Author Tajda Ferko

Ingredients

  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 2 green onions spring onion, scallion
  • 4 cloves garlic minced
  • 1 large thumb ginger minced
  • 1 can diced tomatoes 14 oz/400g
  • 4 ounces dry pasta or GF pasta
  • 1.5 tablespoon lemon juice
  • 1.5 teaspoon maple syrup
  • salt and pepper to taste

Seasoning

  • 1 teaspoon ground cardamom
  • 1 teaspoon paprika powder
  • 2 teaspoon ground cumin
  • 2 teaspoon turmeric
  • 2 teaspoon garam masala
  • ½ teaspoon ground cinnamon
  • 1 teaspoon cayenne powder or to taste

Garnish

  • red chilli flakes to taste, optional
  • ⅓ cup cilantro coriander
  • ⅓ cup yoghurt / cream soy yoghurt, coconut yoghurt, soy cream, etc
US Cups - Metric

Instructions

  • Add oil to a large frying pan. Then add onions and green onions. Gently sauté for 5 minutes.
    1 onion, 1 tablespoon olive oil, 2 green onions
  • Then add garlic and ginger. Sauté for 1 minute.
    4 cloves garlic, 1 large thumb ginger
  • Add all the seasoning. Toast for 1 minute to release the aroma.
    1 teaspoon ground cardamom, 1 teaspoon paprika powder, 2 teaspoon ground cumin, 2 teaspoon turmeric, 2 teaspoon garam masala, ½ teaspoon ground cinnamon, 1 teaspoon cayenne powder
  • Add tomatoes and ½ cup (120ml) water to the pan. Simmer gently for 10 minutes.
    1 can diced tomatoes
  • In the meantime, cook your pasta in a separate pan.
    4 ounces dry pasta
  • When the pasta is cooked, reserve ½ cup of pasta water and drain the rest.
  • Add cooked pasta along with the reserved water to the pan.
  • Finally, add lemon juice, maple syrup, salt & black pepper to taste.
    1.5 tablespoon lemon juice, 1.5 teaspoon maple syrup, salt and pepper to taste
  • Stir well and serve. Garnish with fresh cilantro / coriander and chilli flakes (optional).
    ⅓ cup cilantro

Notes

Serves 2 big or 3 medium-sized portions.
Tip 1 - If you find the sauce is too dry, simply add a splash of water (or more) until you're happy with the consistency.
Tip 2 - Always taste test before serving adjusting the levels of salt, spice, etc.
Tip 3 - Don't overcook the pasta.
Tip 4- Prefer a smooth sauce? Use an immersion blender to blend it until completely smooth.
To serve - pop it in an airtight container and store it in the fridge. It should stay good for 3-4 days.

Nutrition

Calories: 383kcal | Carbohydrates: 47g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 851mg | Potassium: 848mg | Fiber: 9g | Sugar: 15g | Vitamin A: 1914IU | Vitamin C: 35mg | Calcium: 161mg | Iron: 7mg