Creamy Tandoori Pasta
Creamy tandoori pasta made with warm, bold tandoori twist spice blend
A creamy, comforting pasta infused with warm Tandoori Twist—bold, flavorful, and made effortlessly with one blend.
Customize with chicken, Italian sausage, chickpeas, or your favorite vegetables.
Serves: 4; Ready in 30 minutes (+ optional marinating time)
Ingredients
1 lb pasta (penne, rigatoni, or fusilli)
2 tbsp olive oil
½ medium onion, finely chopped
2–3 cloves garlic, minced
2–3 tsp Tandoori Twist
1 cup tomato sauce or crushed tomatoes
1–1½ cups heavy cream
Salt, to taste
Optional add-ins (choose one or mix):
Cooked chicken
Chickpeas (1 can, drained and rinsed)
Italian sausage, cooked and crumbled
Vegetables (zucchini, bell peppers, spinach, etc.)
Instructions
Cook pasta according to package instructions. Reserve ½–1 cup pasta water, then drain.
In a large pan over medium heat, heat olive oil and sauté onion until soft and slightly golden (about 4–5 minutes).
Add garlic and cook for 30 seconds until fragrant.
Add your protein or vegetables (if using) and cook until heated through or browned.
Stir in Tandoori Twist and let it bloom in the oil for 30–60 seconds.
Add tomato sauce and simmer for 3–5 minutes.
Pour in cream and stir until smooth and slightly thickened.
Add cooked pasta and toss to coat. Use reserved pasta water as needed to loosen the sauce.
Taste and adjust salt or spice. Serve warm.
Finish with
A final sprinkle of Razzle Dazzle adds a subtle acidity and depth that balances the richness of the dish.
Cooking Tips
Let the onion get slightly golden → adds natural sweetness and depth
Blooming the spice in oil is key for bold flavor
Pasta water = your secret for a silky sauce
Finish with an extra pinch of Tandoori Twist before serving
Simple Pairings
A crisp green salad with lemon or vinaigrette
Roasted vegetables (broccoli, carrots, or zucchini)
Warm crusty bread or garlic bread
A glass of crisp white wine like Sauvignon Blanc or light and fruity red like Sangria or a chilled red like Lambrusco