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Creamy Tandoori Sauce Pasta (Step-by-step!)

Tandoori sauce pasta with basil leave in the middle.
This Creamy Tandoori Sauce Pasta is the ultimate vibrant fusion of hearty pasta and Indian spices. The perfect easy, healthy, and flavorful recipe!
Jem @ The Fruity Jem
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Serving Size 3 servings

Ingredients

Tandoori Spice Mix

  • 1 tsp garam masala
  • 2 Tbsp paprika powder
  • 1 tsp chilli powder preferably kashmiri but normal ones work too
  • 2 tsp coriander
  • 1 tsp cumin
  • 1 tsp salt

The Aromatics

  • 1 inch ginger fresh (2.5cm)
  • 1 yellow onion large
  • 3 cloves garlic
  • 1 bell pepper large

For the Pasta

  • 3 cups 240 grams dried fusilli, or your pasta of choice
  • 2 tsp olive oil
  • 1 cup tomato blocks canned or fresh
  • ¼ cup reserved pasta water
  • 1 Tbsp lemon juice from about half a lemon
  • ½ cup plant-based yogurt (optional)
  • 3 Tablespoons basil chopped (optional), substitutable with parsley

Instructions

Preparation

  • Peel and mince your onion, garlic, and ginger. Cut your bell peppers into stripes.
  • Measure and mix the tandoori spice together.
  • Now cook your pasta by first bringing a pot of water to a boil. Once boiling, add the pasta and cook according to the package instruction.

Cooking the Sauce

  • To a large pan, add your olive oil. Once the oil is hot, add the minced garlic, ginger, and onion. Cook for 2-3 minutes on medium to high heat while stirring occasionally, until they become fragrant.
  • If using the optional bell peppers, add them now and cook further for another 5 minutes until the bell peppers become a bit softer.
    If not using bell peppers, cook the aromatics further for another 5 minutes.
  • Now add your tandoori spice mix. Turn the heat down to low and fry to release the aroma for about 1 minute. Be careful not to burn the spices by keeping an eye on it and turning the heat down even lower if needed.
  • Add your tomato blocks, stir to combine, and let it simmer as you prepare your pasta in the next steps.

Mixing the Pasta and the Sauce

  • Your pasta should be almost done by now. The pasta should be undercooked for about 1 minute since they will cook further as they sit in a hot pan as you simmer your pasta sauce further.
    So reserve 1/4 cup of your pasta water, then drain your pasta.
  • Add that reserved pasta water to the sauce mixture. Then simmer on low heat for about 5-7 more minutes, until the bell peppers are cooked through.
  • Once the bell peppers are no longer crunchy when you bite them, stir in your cooked pasta into the sauce and add the lemon juice. If it gets a bit dry, add a couple more splashes of the pasta water.
  • If using yoghurt, add them now and stir to coat.
  • Once everything is coated evenly, turn the heat off and serve. Garnish with basil if using.

Notes

For tips and tricks, storage information, ingredient substitutions, and other information, please read the post above.