Pasta Tandoori

Pasta Tandoori is a vibrant fusion dish that combines traditional Indian tandoori spices with pasta, creating a delightful and aromatic meal. This vegan recipe is perfect for those seeking a unique twist on classic pasta, delivering rich flavors and satisfying textures.

Ingredients

• Pasta (penne or fusilli) - 200 grams
• Tofu (firm, cubed) - 150 grams
• Red bell pepper (diced) - 1 medium
• Green bell pepper (diced) - 1 medium
• Onion (sliced) - 1 medium
• Garlic (minced) - 2 cloves
• Ginger (grated) - 1 teaspoon
• Tandoori masala - 2 tablespoons
• Coconut milk - 200 ml
• Olive oil - 1 tablespoon
• Salt - to taste
• Coriander leaves (chopped) - for garnish

Steps

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a pan, heat olive oil over medium heat and add sliced onions, sautéing until translucent.
3. Add minced garlic and grated ginger, cooking for another minute until fragrant.
4. Stir in the diced red and green bell peppers, and cook for 3-4 minutes until slightly tender.
5. Add cubed tofu and tandoori masala to the pan, mixing well to coat the tofu with the spices. Cook for 5 minutes until the tofu is golden.
6. Pour in the coconut milk and bring to a simmer, allowing the flavors to meld for about 5 minutes.
7. Add the cooked pasta to the pan, tossing everything together until well combined. Adjust salt to taste.
8. Serve hot, garnished with chopped coriander leaves.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 60 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 12 g
• Water: 0.25 L

Health Benefits

• Rich in plant-based protein from tofu.
• Contains a variety of vitamins and minerals from fresh vegetables.

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