Description
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.
Ingredients
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
Instructions
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.
Nutrition
- Serving Size: 4