This tandoori pasta is creamy, hearty, and bold in flavor! A perfect quick lunch or dinner that is ready in 30 minutes. This recipe also happens vegan and can be made gluten-free.

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
If you did make this recipe, do leave a rating and comment down below, we love hearing from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook and Pinterest to get the latest updates. 😉
📖 Recipe
Creamy Tandoori Pasta
Equipment
- cast iron skillet or non-stick pan
Ingredients
- 2 cups dried pasta (regular, wholemeal or gluten-free)
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 teaspoons minced ginger
- ½-1 teaspoon chili powder
- ½ teaspoon coriander powder
- ½ teaspoon ground cumin
- ½ teaspoon garam masala
- ¼ teaspoon turmeric powder
- 1 can diced tomatoes (14.5oz/410g)
- ½ tablespoon lemon juice
- ¼ cup unsweetened vegan yogurt or regular dairy yogurt
- 1 teaspoon maple syrup
- salt to taste
Instructions
- Start by bringing a pot of water to a boil, and cook pasta until al dente. Reserve some of the pasta water, then drain and rinse cooked pasta under cold water.2 cups dried pasta
- While cooking pasta, heat up a tablespoon of neutral-tasting oil in a cast-iron skillet/non-stick pan over medium-high heat. Add onion in and saute until translucent, about 2-3 minutes.1 medium yellow onion
- Stir garlic and ginger in, and fry for a minute.3 cloves garlic, 2 teaspoons minced ginger
- Add in all spices and fry for another minute, or until fragrant.½-1 teaspoon chili powder, ½ teaspoon coriander powder, ½ teaspoon ground cumin, ½ teaspoon garam masala, ¼ teaspoon turmeric powder
- Next, pour in diced tomato, and bring mixture to a boil. Lower the heat to a gentle simmer, and let it cook, covered, or 15 minutes, stirring occasionally.1 can diced tomatoes
- Pour in some of the reserved pasta water to desired thickness. Then, add maple syrup, lemon juice, yogurt, and salt to taste.½ tablespoon lemon juice, ¼ cup unsweetened vegan yogurt, 1 teaspoon maple syrup, salt
- Lastly, toss in pasta, and cook until everything is hot. Remove from heat, serve, and enjoy!
Notes
- 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.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Erin
I made this tonight with a side of roasted brussels sprouts. This pasta is delicious and full of flavor! I will definitely be making this again! I will be visiting your blog again and again for Meatless Monday dinner ideas.
Meesha
I am so happy to hear that!😁