Creamy Tandoori Pasta

This tandoori pasta is not at all authentic; instead, it is something I came out with! I had some spice mix left while making my tandoori tofu and decided to add it to my pasta dish. It turns out to be surprisingly good and is a nice step-up to the classic tomato pasta. 

Ever since my discovery, I have been making it almost every week! It is filling, creamy, and delicious yet simple to prepare. You will need to give this a try! 

🌶What you will need 

📃Ingredients notes and substitutions 

• Pasta - Pasta of any shape will work in this recipe, be it fusilli, macaroni, or even spaghetti. You can also use wholewheat ones to up the fiber content of this recipe. 
• Yogurt - To give tandoori pasta its creaminess. I am using plant-based yogurt here to keep this vegan, but you could use any other unflavored and unsweetened yogurt in place. Soy, almond, or regular dairy yogurt will all work. 
• Maple syrup - Works to balance out the acidity of tomatoes. You can use another liquid sweetener in place like agave syrup or coconut nectar. 

🔪How to make 

Here is a quick rundown of the steps involved in making tandoori pasta. As usual, the full detailed recipe will be in the recipe card at the bottom of this post. 

Start by cooking your pasta according to the package instructions, or until al dente. Reserve some pasta water, then rinse and drain the cooked pasta. 

Heat a cast-iron skillet/non-stick pan. Add onion and saute until translucent, then stir in ginger and garlic. Fry until fragrant.

Next, add all spices and fry for a minute or so. Pour in diced tomato, and bring mixture to a gentle simmer. Place the lid on and let it cook for 15 minutes, stirring occasionally. 

Pour in some of the reserve pasta water until desired sauce thickness. Add maple syrup and salt to taste. 

Lastly, stir in your pasta, and cook until pasta is hot. Your tandoori pasta is ready to be served! 

✔Helpful tips 

• To make this recipe gluten-free, use gluten-free pasta like rice pasta or buckwheat pasta. 
• To bump up the protein content and satiety level of this meal, you can choose to use pasta made with beans like chickpea pasta or lentil pasta. 
• Reduce the amount of chili powder by half to make this dish less spicy. 
• If you prefer a smoother pasta sauce, you can opt for crushed tomatoes or passata (tomato puree) instead of diced tomatoes. 

❄Storing suggestions 

Fridge - Keep leftover tandoori pasta in a sealed container, and it will keep in the fridge for 3-4 days. 

Freezer - This pasta dish is freezable, too! Portion it into individual servings using storage containers before freezing, so you will only take out what you need. They can be frozen for up to 3 months. 

Reheating - For frozen pasta, let it defrost in the fridge overnight or at room temperature for a couple of hours. You can either reheat it on the stove or in the microwave. Add a splash of water if the mixture appears dry. 

🍽How to serve 

Although this tandoori pasta is pretty hearty on its own, I like serving it with other things for a more filling meal. 

Toppings - Green onion, chopped parsley, chili flakes, and crushed peanuts or some of my go-to toppings. They add a great deal of flavor and texture to this dish! 

Complementary mains - This tandoori pasta pairs well with other main dishes like Chinese vegetable curry, soya chunks masala, and Szechuan tofu. 

Drinks - If you are looking for a cooling, refreshing drink to go with your meal, I recommend giving this lemon barley water a try. 

Salads - Make your favorite chopped salad or heartier ones like this Indian quinoa salad to go with your tandoori pasta! 

🍽More Indian-inspired vegan dishes

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