Tikka Masala Pasta

Close up on the creamy smooth tikka masala sauce from a bowl of pasta.

5 from 1 vote

This easy and quick tikka masala pasta is an amazing fusion of Indian cuisine with Italian pasta. It features tons of fragrant Indian spices, creamy coconut milk, fresh garlic and ginger and crushed tomatoes. It is done within 30 minutes and makes for an amazing weeknight dinner recipe. Naturally vegan and dairy-free.

Prep Time10

Cook Time20

Total Time30

Course: dinner

Cuisine: indian inspired

Keyword: creamy pasta, dinner, easy, healthy, pasta, plant-based, quick, Vegan, vegan pasta, vegetarian

Servings:

Calories: 591kcal

Author: Jessica Laroche

Equipment

Blender (or immersion blender) optional

Ingredients

12 oz pasta of choice I used farfalle pasta
½ large sweet onion diced
3-4 cloves of garlic crushed
1 tsp fresh ginger grated
2 tsp garam masala
1 tsp curry powder
1 tsp ground coriander
½ tsp cumin powder
½ tsp sweet paprika
15 oz coconut milk full fat works best
½ cup water or vegetable broth
1 tbsp maple syrup
14 oz canned crushed tomatoes
½ lime juiced
small handful cilantro chopped (optional)
salt and ground black pepper to taste

Instructions

Start by cooking the pasta al dente in boiling water according to packaging instructions. You can keep some pasta cooking water aside in case you want to loosen up the sauce later. Drain the pasta and set aside.
Meanwhile, make the tikka masala sauce. Warm up a large non-stick pan with a little oil (I used oil spray) and then, add the onion with a pinch of salt. Cook on medium-high heat stirring often for 5-7 minutes or until slightly golden brown.
Then, add the garlic, ginger and all the spices (curry, cumin, coriander, paprika and garam masala). Stir to combine and cook for 1 more minute.
Pour the coconut milk, crushed tomatoes and ½ cup of water into the pan. Stir to combine and then bring to a simmer. Let the sauce cook for about 10 minutes on medium heat while stirring once in a while (uncovered).
At this point, you can leave the sauce as is or blend if you would like to have a smoother texture. I like to use an immersion blender and blend right into my tilted pan, but if that's easier, you can transfer to a stand blender.
Add the lime juice and cilantro (if using) and taste to adjust the salt and other flavors to your preference.
Combine with the cooked pasta and serve warm with more cilantro and lime wedges. Enjoy!

Video

Notes

Storage tips: keep the leftovers in an airtight container in the fridge for up to 3-4 days. Reheat using the microwave or the stove. I do not recommend freezing this recipe.
You can add more veggies, spices or protein to this recipe, such as broccoli, tofu, spinach, turmeric powder, etc. Check out the blog post for more ideas!
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition