Chili Pasta with Tandoori Sauce
Easy fusion of Indian tandoori sauce and chili pasta. Make the peanut-cilantro sauce ahead for a quick, spicy pasta salad or main dish.
There are so many wonderful fresh and dried pastas available that it's hardly worth the effort to make them. Any combination of shapes and flavors will work in this fusion of Indian and Italian ideas. The sauce only looks complicate-it's really easy and can be made ahead, as can the entire dish.
Submitted by: The Spice from Evanston, IL
Yield: Serves 8
- A bold Indian Italian fusion using a creamy peanut, yogurt and spice tandoori-style sauce.
- Sauce is quick to blend and can be made ahead; toss with cooked pasta, peas, onion and extra peanuts.
- Simple swaps let you adjust heat, make it dairy free or nut-free, and store or freeze the sauce.
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Preparation Instructions:
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion and sauté over medium heat until just wilted (3-4 minutes). Stir in ginger, garlic, paprika, coriander, cumin, and cayenne, and cook for 30 seconds, stirring frequently. Add lemon juice and blend well.
Scrape into a food processor or electric blender. Add 1 cup cilantro, 1 cup peanuts, jalapeño, yogurt, Veggie-Stock Gold®, and salt. Process for several minutes until very smooth. Set aside in a bowl.
Cook pasta in a large pot of boiling salted water until al dente. Drain and let cool. Toss with the remaining oil. Add ½ cup of the remaining peanuts (chopped), the peas, the remaining cilantro(finely chopped), and pepper. Toss well. Sprinkle on remaining peanuts and serve.
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Frequently Asked Questions
How spicy is this dish and how can I make it milder?
This recipe is moderately spicy because of cayenne, jalapeño, paprika and chili-garlic pasta. To reduce heat, omit the jalapeño or remove its seeds, cut the cayenne amount, or use a milder pasta. You can also add more yogurt to soften the spice.
Can I make the tandoori sauce ahead of time?
Yes. Blend the sauce, store it in an airtight container and refrigerate for up to 3 days. For longer storage, freeze the sauce for up to 3 months. Thaw overnight in the fridge and stir; add a little stock or water if it thickens.
Can I make this recipe vegan or dairy free?
Yes. Replace the yogurt with an unsweetened plant yogurt such as soy, coconut, or cashew. Use vegetable stock and confirm any store-bought ingredients are vegan. The flavor will be slightly different but still creamy and flavorful.
Can I swap peanuts for other nuts or make it nut free?
You can swap peanuts for roasted cashews or almonds for a similar creamy texture. If you need a nut-free version, try toasted sunflower seeds or pumpkin seeds. Keep in mind the flavor and texture will change, and always use unsalted, roasted nuts or seeds.
How do I prevent the pasta from sticking and keep the best texture?
Cook pasta to al dente per the package directions. Drain and cool as the recipe says. Toss the warm pasta with a little oil right away to stop sticking. If making a cold pasta salad, briefly rinse under cold water after draining to stop cooking.
How long will leftovers keep and how should I reheat them?
Stored in the fridge, the assembled pasta or sauce will keep 2 to 3 days. Store sauce separately to prolong freshness. Reheat gently over low heat, stirring and adding a splash of stock or water to loosen the sauce. Do not repeatedly reheat.
How many people does the recipe serve?
Two pounds of pasta will generally serve about 8 to 10 people as a main dish, or 10 to 12 as a side. Adjust ingredient quantities for larger or smaller groups.
How spicy is this dish and how can I make it milder?
This recipe is moderately spicy because of cayenne, jalapeño, paprika and chili-garlic pasta. To reduce heat, omit the jalapeño or remove its seeds, cut the cayenne amount, or use a milder pasta. You can also add more yogurt to soften the spice.
Can I make the tandoori sauce ahead of time?
Yes. Blend the sauce, store it in an airtight container and refrigerate for up to 3 days. For longer storage, freeze the sauce for up to 3 months. Thaw overnight in the fridge and stir; add a little stock or water if it thickens.
Can I make this recipe vegan or dairy free?
Yes. Replace the yogurt with an unsweetened plant yogurt such as soy, coconut, or cashew. Use vegetable stock and confirm any store-bought ingredients are vegan. The flavor will be slightly different but still creamy and flavorful.
Can I swap peanuts for other nuts or make it nut free?
You can swap peanuts for roasted cashews or almonds for a similar creamy texture. If you need a nut-free version, try toasted sunflower seeds or pumpkin seeds. Keep in mind the flavor and texture will change, and always use unsalted, roasted nuts or seeds.
How do I prevent the pasta from sticking and keep the best texture?
Cook pasta to al dente per the package directions. Drain and cool as the recipe says. Toss the warm pasta with a little oil right away to stop sticking. If making a cold pasta salad, briefly rinse under cold water after draining to stop cooking.
How long will leftovers keep and how should I reheat them?
Stored in the fridge, the assembled pasta or sauce will keep 2 to 3 days. Store sauce separately to prolong freshness. Reheat gently over low heat, stirring and adding a splash of stock or water to loosen the sauce. Do not repeatedly reheat.
How many people does the recipe serve?
Two pounds of pasta will generally serve about 8 to 10 people as a main dish, or 10 to 12 as a side. Adjust ingredient quantities for larger or smaller groups.
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