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Home > Recipes > With Classic Vegetable Stock
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Chili Pasta with Tandoori Sauce
(with Spicy Indian Sauce)
Serves 8
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There are so many wonderful fresh and dried pastas available that it's hardly worth the effort to make them. Any combination of shapes and flavors will work in this fusion of Indian and Italian ideas. The sauce only looks complicated; it's really easy and can be made ahead, as can the entire dish.
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Ingredients:
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- 2 T. (30 mL) vegetable oil + 1 T. (15 mL) vegetable oil
- 1 onion, chopped
- ¼ c. (60 mL) minced fresh gingerroot
- 2 T. (30 mL) finely chopped garlic (about 5 large cloves)
- 1/3 c. (83 mL) imported paprika
- 1 T. (15 mL) each ground coriander and cumin
- 1 t. (5 mL) ground cayenne
- ½ c. (125 mL) fresh lemon juice
- 1 c. (250 mL) cilantro leaves + ½ c. (125 mL) torn cilantro leaves
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- 1 c. (250 mL) unsalted dry roasted peanuts + ¾ c. chopped peanuts
- 1 jalapeño pepper, seeded
- 2/3 c. (167 mL) nonfat or low-fat yogurt
- 1½ oz. (45 g) Veggie-Stock Gold®
- Coarse salt to taste
- 2 lbs. (900 g) chili-garlic pasta or red pepper pasta (use 2 different styles and colors)
- 1 medium red onion, chopped
- 1½ c. (375 mL) frozen peas, defrosted
- Freshly ground black pepper to taste
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Heat 2 T. (30 mL) oil in a large skillet over medium-high heat. Add onion and sauté over medium heat until just wilted 3 to 4 minutes. Stir in ginger, garlic, paprika, coriander, cumin, and cayenne, and cook for 30 seconds, stirring frequently. Add lemon juice and blend well. Scrape into a food processor or electric blender. Add 1 c.
(250 mL) cilantro, 1 c. (250 mL) peanuts, jalapeño, yogurt,
Veggie-Stock Gold®, and salt. Process for several minutes until very smooth. Set aside in a bowl. Cook pasta in a large pot of boiling salted water until al dente. Drain and let cool. Toss with the remaining oil. Add ½ c. (125 mL) of the remaining peanuts, the peas, the remaining cilantro, and pepper. Toss well. Sprinkle on remaining peanuts and serve.
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