Tikka Masala Pasta Fusion (Print Version)
Rich tikka masala sauce tossed with pasta and fresh cilantro for a flavorful, satisfying meal.
# Ingredients:
→ Vegetables and Aromatics
01 -
1 large yellow onion, peeled and quartered
02 -
4 large cloves garlic, peeled and chopped
03 -
1 1/2 inch piece fresh ginger, peeled and chopped
→ Spices
04 -
1 1/2 teaspoons ground cumin
05 -
2 teaspoons ground turmeric
06 -
1/2 tablespoon ground coriander
07 -
1 teaspoon smoked paprika
08 -
1 teaspoon curry powder
09 -
1/2 tablespoon garam masala
→ Sauce Components
10 -
14.5 ounces canned crushed tomatoes
11 -
14.5 ounces canned coconut milk, unsweetened
12 -
1 cup vegetable stock
13 -
1/2 teaspoon kosher salt
14 -
1 tablespoon granulated sugar
15 -
2 tablespoons fresh lemon juice
→ Herbs
16 -
3 tablespoons chopped fresh cilantro, divided
→ Pasta
17 -
15 ounces dried short pasta, such as penne or fusilli
# Steps:
01 -
Peel and quarter the onion. Peel and roughly chop the garlic and ginger. Juice the lemon.
02 -
Combine onion, garlic, ginger, ground cumin, turmeric, coriander, smoked paprika, and curry powder in a blender or food processor. Blend until the mixture is mostly smooth.
03 -
Add canned crushed tomatoes to the blender and blend again until nearly smooth.
04 -
Pour in the coconut milk and blend until fully smooth and homogeneous.
05 -
Transfer the sauce to a large saucepan. Stir in the vegetable stock and salt, then set over high heat.
06 -
While the sauce heats, cook the pasta in a large pot of boiling salted water according to package instructions. Drain well.
07 -
When the sauce reaches a boil, reduce heat to medium-high and simmer for 15 to 20 minutes, stirring occasionally, until the sauce thickens.
08 -
Remove the saucepan from heat. Stir in sugar, garam masala, lemon juice, and most of the chopped cilantro, reserving some for garnish.
09 -
Toss the hot, drained pasta with the prepared tikka masala sauce until evenly coated.
10 -
Divide among bowls and garnish generously with the remaining cilantro. Serve immediately.
# Notes:
01 -
For optimal texture, cook the pasta just until al dente and finish combining with sauce off the heat to prevent overcooking.