Kid-Friendly Tandoori Pasta: A Flavorful Fusion Recipe
25 minutes
1108 reads
About Kid-Friendly Tandoori Pasta: A Flavorful Fusion Recipe
This vibrant Tandoori Pasta recipe is a guaranteed kid-pleaser! We're using healthy oat flour fusilli pasta and giving it a delicious Indian twist with aromatic tandoori spices. It's a fun fusion dish that's surprisingly simple to make.My daughter devoured this, and I know yours will too! The slight kick of spice is balanced perfectly by the sweetness of the peppers and tomatoes, creating a flavor profile that's both exciting and comforting.Get ready to enjoy a quick, healthy, and exciting weeknight meal the whole family will love. This recipe is perfect for picky eaters who might need a little convincing to try something new!
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Recipe Time & More
Prep15 minutes
Cook10 minutes
Total25 minutes
Ingredients
Pasta & Sauce Base
- 1 cup Fusilli Pasta oat flour pasta. can substitute with other short pasta shapes.
- 2 large Tomatoes for tomato puree. blend until smooth.
- 1 medium Onion finely chopped
- 1/2 cup Bell Peppers finely chopped (red, green, or orange – or a mix!), yellow
- 2 tbsp Olive Oil
Spices & Seasoning
- 1 tbsp Tomato Ketchup
- 1 tbsp Chili Sauce
- 1 tsp Cayenne Pepper adjust to your spice preference.
- 1 tbsp Tandoori Masala or your favorite blend of indian spices.
- 1 tsp Garlic grated or minced
- 1-2 tsp Salt to taste
- 1/4 tsp Pepper optional, black, for extra depth of flavor
Instructions
Prepare the Pasta
- Cook fusilli pasta according to package directions, but stop cooking when it's about 80% done (al dente). Drain well and toss with a little olive oil to prevent sticking.
Sauté the Vegetables
- Heat olive oil in a large pan over medium heat. Add the chopped onion and bell peppers and sauté until softened, about 5-7 minutes.
Make the Sauce
- Add the grated garlic to the pan and cook for another minute. Stir in the tomato puree, tomato ketchup, chili sauce, tandoori masala, cayenne pepper, salt, and black pepper. Cook, stirring frequently, until the sauce thickens and begins to release oil, about 10-15 minutes.
Combine and Serve
- Add the partially cooked pasta to the sauce and toss to coat evenly. Adjust seasoning as needed. Serve hot, garnished with fresh parsley (optional).
Recipe Notes
Expert Tips
- For a creamier sauce, stir in a splash of coconut milk or heavy cream at the end.
- Add protein! Chicken, paneer, or chickpeas would be delicious additions to this pasta.
- Adjust the spice level to your liking. Start with less cayenne pepper and add more if you prefer a spicier dish.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
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Recipe Nutrition
Calories: 92kcalCarbohydrates: 19gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.04gSodium: 662mgPotassium: 139mgFiber: 2gSugar: 5gVitamin A: 814IUVitamin C: 27mgCalcium: 14mgIron: 0.4mg
Shikha Gupta
Articles: 37
4 Comments
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I’m loving this recipe already!
I’m thrilled to try this recipe!
Looks so good! Can’t wait to try it.
Such a scrumptious dish! Thank you.