Indian Spiced Pasta

Turmeric colors the penne a vibrant yellow, while the yogurt sauce coats them in a silky veil. The air fills with the aroma of cumin and curry as soon as the spices hit the hot ghee.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 412
• Protein: 13 g
• Carbs: 65 g
• Fat: 12 g

Ingredients

• 300 g Penne rigate ( dry )
• 2 tbsp ghee
• 1 piece Onion ( finely diced )
• 2 piece Garlic ( minced )
• 1 tsp Cumin seed
• 1 tsp Turmeric powder
• 1 tbsp Curry powder
• 150 g yogurt Indian
• 1 tbsp Lime juice
• 1 piece Fresh cilantro ( chopped )

Instructions

1. Boiling the pasta

   Drop the penne into a large pot of boiling salted water. Cook until al dente; they should still have a slight bite. Drain, reserving a small ladle of the cooking water.

2. Toasting the spices

   Heat the ghee in a sauté pan. When it starts to smoke slightly, toss in the cumin seeds. They should crackle instantly. Add the finely diced onion and minced garlic, sweating them without browning until translucent.

3. Binding the sauce

   Lower the heat. Add the turmeric and curry powder, stirring for 30 seconds to release the aromas. Pour in the Indian yogurt and the reserved cooking water. Mix until you get a smooth, consistent sauce that coats the back of a spoon.

4. Final coating

   Toss the pasta into the pan. Stir vigorously so each pasta tube is saturated with the yellow sauce. Off the heat, add the lime juice and chopped fresh coriander.

Chef's tips

• Never rinse the pasta after cooking; the residual starch is essential for binding the yogurt sauce.
• If the sauce thickens too quickly, loosen it with a spoonful of the pasta cooking water.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat gently in a pan with a splash of water.