Masala Pasta | Indian Style Pasta | Video
The ultimate combination of Italian pasta and Indian spices! Quick and easy weeknight meal!
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Servings
Ingredients
- 350 g pasta of your choice
- 400 g boneless chicken cut into cubes
- 1 tablespoon oil olive oil preferred
- ½ teaspoon cumin seeds
- 1 medium onion chopped
- 2 garlic cloves chopped
- 1 green chilies chopped
- ¼ teaspoon ground turmeric turmeric powder
- 2 teaspoon ground coriander coriander powder
- 1 teaspoon garam masala
- ½ teaspoon red chili powder
- 2 tablespoon tomato paste tomato puree
- 250 g button mushrooms chopped
- ¾ cup canned tomatoes see notes
- ½ cup water
- 1 tablespoon chopped basil leaves see notes
- Water
- Salt and pepper to taste
- Grated parmesan to garnish (optional)
- Basil leaves to garnish (optional)
Instructions
Cook Pasta:
- Place a large pot of salted water over high flame. When it comes to the boil, add pasta. Cook, for 8-10 minutes or al dente. Drain. Set aside. Reserve 1 cup pasta water.
Cook Chicken:
- Place a large pan of water over high heat. Add chicken. Season with salt. When water comes to the boil, reduce to medium heat, and simmer for 5-6 minutes or until chicken pieces are cooked through. Drain. Shred the chicken. Set aside.
Masala Pasta:
- Heat oil in a large saucepan over medium heat. Add cumin seeds, and allow to splutter. Add onions. Saute for 2-3 minutes or until soft and translucent. Add garlic and green chilies. Saute until aromatic. Add ground turmeric, coriander, garam masala and chili powder. Saute for a minute.
- Add tomato paste. Fry for a few seconds. Add mushrooms. Cook, stirring occasionally, for 2-3 minutes or until tender. Stir in canned tomatoes. Season with salt. Simmer for 1-2 minutes. Add shredded chicken. Add enough pasta water to make a thick sauce. Stir in cooked pasta. Cook, stirring occasionally, for 2-3 minutes or until the sauce is thickened.
- Add basil. Season with salt and pepper. Transfer to serving bowls. Garnish with basil leaves and grated parmesan, if you like.
Video
Notes
- You can use fresh chopped tomatoes (2 cups) in this recipe instead of canned tomatoes.
- If fresh basil leaves are not available, use dried basil or substitute with mint.
- To make this as a vegetarian meal, add more veggies like carrots, broccoli and green peas.
- To make this recipe gluten free, use gluten free pasta
- If fresh basil leaves are not available, use dried basil or substitute with mint.
- To make this as a vegetarian meal, add more veggies like carrots, broccoli and green peas.
- To make this recipe gluten free, use gluten free pasta
Nutrition
Serving: 1g | Calories: 420kcal | Carbohydrates: 39g | Protein: 37g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 90mg | Sodium: 157mg | Fiber: 5g | Sugar: 6g