The blend of creamy tikka masala curry sauce with classic Italian pasta creates a unique and delicious dish that will leave your taste buds wanting more. I agree to be sent email.
My kids always favor pasta recipes such as creamy avocado pasta, masala pasta, broccoli mushroom pasta and sun dried tomato pasta. So combining an evergreen favorite flavor like tikka masala with pasta had to be tried. It’s always tricky to prepare a traditionally non-vegan dish in a vegan way, but I think this recipe that what you need to prepare it vegan friendly. Try this tikka masala pasta recipe today and let me know how much you like it!
Ingredients
Penne pasta Onion Garlic cloves and ginger: use fresh ones Tikka masala spice blend: I have used coriander powder, cumin powder, red chili powder, turmeric powder, cinnamon, black pepper, and garam masala powder. Diced tomatoes Coconut milk: Instead of coconut milk, you can use oat milk Kasuri methi Tomato sauce Canned chickpeas: I used homecooked chickpeas
Instructions
Press the saute button and add olive oil to the inner pot. Once the oil becomes hot, add onions to the pot and cook until they become soft. Add grated ginger and garlic, and saute until the raw smell disappears. Add diced or crushed tomatoes and all the spices to the pot. Cook for 2 minutes. Pour tomato sauce and coconut milk into the pot and give a good stir. Add cooked chickpea, pasta, water, and kasuri methi, and stir well. Secure the lid of the instant pot and cook on manual high pressure for 6 minutes. Once the cooking time is completed, do the quick-release to avoid the pasta becoming mushy. Open the lid, stir quickly, or transfer to a large pot. Tikka masala pasta is ready to serve!
Variations
You can use any pasta for this recipe, such as penne, fettuccine, or spaghetti. Instead of chickpeas, you can use tofu for added protein. For a spicier version, add chopped green chilies, cayenne pepper, or red pepper flakes to the sauce. You can use 2 tablespoon of tomato paste instead of tomato sauce. Increase the water quantity accordingly.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.
Serving suggestions
Serve tikka masala pasta with a side of garlic naan bread or pappadam for a complete Indian meal. You can also add a dollop of yogurt and fresh cilantro on top for added flavor and texture. Enjoy!
Related recipes
Instant pot Masala Pasta Lemon orzo Sun-dried Tomato Pasta Tandoori Tofu
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Cook the pasta according to package instructions in a separate pot. In a large saucepan or skillet, heat olive oil over medium heat. Add onions and cook until they become soft. Add grated ginger and garlic, and saute until the raw smell disappears. Add canned tomatoes and spices, and cook for 2 minutes. Pour in tomato sauce and coconut milk, and stir well. Add cooked chickpeas and kasuri methi, then add the cooked pasta to the skillet or pot. Stir everything together until well combined. Reduce heat to low and let simmer for 5-10 minutes to let the flavors combine. Serve hot, and enjoy your tikka masala pasta!
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📖 Recipe
