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Cream Cheese & Chutney Pasta


This is one of those recipes I hesitated to share because she’s not a looker. But man is she tasty! The combination of a creamy cheese and spicy chutney is such a winner.



Serves 2 as a main, 4 as a side dish

2 cups of small pasta like orriccheitte or macaroni
1 tbsp olive oil for tossing pasta
1 tbsp olive oil for frying vegetables
1/2 cup each chopped red and green bell pepper
1/4 cup chopped onion
3 garlic cloves chopped
1/2 a block of cream cheese (about 125 grams)
1 portion each coriander and mint chutney from @deepindiankitchen

* a squeeze of lemon juice parmesan cheese for finishing.


1. Start by boiling and draining the pasta. Toss with 1 tbsp of olive oil to prevent sticking. 

2. Add 1 tbsp olive oil to a pan and saute the bell peppers, onion, and garlic for 3-4 minutes on medium/high heat.

3. Turn the heat down to low, and add in the cream cheese. Melt the cream cheese down and mix it with the vegetables. Add the chutney into the cream cheese mixture, stir to combine. Add a generous squeeze of lemon. 

4. Toss the pasta into the sauce and combine. Finish with olive oil and Parmesan cheese



If you don’t have Deep’s chutney you can use about 3-4 tablespoons of your favourite chutney. Depending on the spice level of your chutney you can also increase the amount of cream cheese also.

Cook your pasta to al dente as per the package directions (and definitely use a bigger pot than me). Toss with olive oil so it doesn’t stick together, and then follow the video for the rest of the directions!