Creamy Tandoori Sauce Pasta

Calling all uncles & aunties (and uncles and aunties in training)! Here’s a recipe for that one person at family gatherings who can’t do without a little desi flavour on the table. Pink Chai’s Tandoori Sauce Pasta recipe is a way to meet them halfway. 

This creamy and just a little spicy blend is the perfect fusion dish. It’s the Italian staple made desi! Not only is it delicious, it’s quite simple to make. And with an endless list of possibilities to modify, you can tailor this recipe to fit most dietary restrictions, from gluten-friendly, dairy-friendly, and nut-free. 

What is tandoori paste?

Tandoori paste is a classic, Indian staple. It’s a creamy paste traditionally made with a tomato puree, blend of ginger, spices, garlic, and sometimes yogurt. You can either make your own tandoori sauce from scratch, or buy a store bought one, like we did for our Tandoori Sauce Pasta. Our favourite is the Ashoka Brand Tandoori Paste. You can buy tandoori paste from pretty much every Indian grocery store or from the ethnic aisles in your bigger supermarkets. 

What kind of pasta should I use?

This recipe calls for your favourite kind of pasta, which means you can use whatever pasta shape you fancy. The best pasta to use, however, is probably a smaller sized pasta, like rotini, penne, fusili, or macaroni. For our recipe, we used a malfada corta pasta – which is sort of like little lasagna noodles.

You might not be able to take roti away from the person, but you can definitely try and take the person away from roti. Give the Pink Chai Tandoori Sauce Pasta a try at your next family gathering and see what they think. We’re sure that they’ll be happy you tried to mix things up for them. 

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Creamy Tandoori Sauce Pasta


This creamy and just a little spicy blend is the perfect fusion dish. It’s also a really delicious and simple weeknight dinner. I’ve made it with cream here – but feel free to swap the cream with milk for a lighter version.



2.5 cups of dry pasta of your choice
1 tbsp olive oil
2 tbsp butter
1-2 chopped green chilis (optional)
4 cloves chopped garlic
2 tbsp all-purpose flour 
2 cups heavy (whipped) cream – divided
2 tbsp prepared tandoori paste. 
1/4 cup marble cheese – shredded


1. Start by cooking the pasta. Drain and toss in olive oil.

2. Melt butter and add green chillies and garlic, saute until golden brown on medium/high heat. (About 90 seconds)

3. Add the all-purpose flour and cook on medium heat stirring constantly. After 90 seconds, add in the 1 cup of cream and whisk continuously ensuring no lumps form. Add in a 1 more cup of cream and stir until smooth.

4. Add tandoori paste and stir to combine. At this point taste and adjust seasoning  and salt as needed. I find that depending on the tandoori paste, you may not need to add anything.

5. Stir in grated cheese 

6. Add the pasta into your tandoori sauce, mix and top with a generous helping of chopped cilantro.


  • Serving Size: 4

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