In last India trip my mum made her version of pasta. Everyone in the family liked it. It is creamy at the same time spicy. I was not around when she made this( yeah yeah out on shopping with my sis) When I tasted I really liked it. I asked her whether she has used coconut ? She said the creaminess came from cashew. My kids loved it. All the kids finished their plate in no time. I find it is very balanced dish yes with whole wheat pasta, mixed vegetable and creamy Cashew perfect combo for youngsters right? But to my surprise even my grand ma loved this version. So I asked my mum for recipe .. So hear you go with Indian version of spicy, creamy Curry pastaPin It Now!
For Pasta Sauce
Onion - 1 (Sliced thinly)
Tomatoes - 3
Garlic Paste - 1.5 teaspoon
Turmeric powder - 1/2 teaspoon
Sambar powder / curry powder - 2-3 teaspoons (adjust to your spice level)
Oil - 2 tablespoon (olive oil)
Pasta of your choice - 300g
Salt to taste
Oil - 1 teaspoon (Olive)
Cashew - 1/4 cup
Coriander leaves - 2 tablespoon (finely chopped)
Heat the pan with oil. Add Onion and garlic paste. Fry till nice aroma released. Add chopped tomatoes. Fry till tomatoes are mushy.
Add turmeric powder, sambar powder and fry till raw smell goes off. Let it cool down.
Heat oil. Add chopped mixed vegetables cook it with salt. Add grinded tomato paste. Mix well. Cook for a min
Add chopped coriander leaves and mix well