Tandoori Alfredo Pasta
India's viral fusion pasta — fettuccine tossed in a creamy Alfredo-style sauce built on a tandoori-spiced base. The sauce is made by blending charred tandoori pepper and onion into a cream sauce, giving it smoky red colour and depth while retaining the Italian cream pasta format. Topped with tandoori chicken pieces.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Tandoori chicken: marinate chicken thighs; grill or pan-fry until charred. Slice.
About 5 min
Char a tomato over a flame or under a grill. Peel and blend.
About 14 min
Sauce: melt butter, fry garlic and ginger paste 1 minute. Add Kashmiri chilli and garam masala; stir 30 seconds. Add blended tomato; cook 3 minutes. Pour in cream; simmer 5 minutes until thickened.
About 14 min
Cook pasta al dente. Reserve 80ml starchy water. Drain.
About 14 min
Toss pasta in the tandoori cream sauce, adding cooking water to achieve the right consistency. Stir in Parmesan. Top with sliced tandoori chicken, extra Parmesan and fresh coriander.
About 3 min
Nutrition per serving (estimate)
- Calories
- 580
- Protein
- 30 g
- Carbs
- 60 g
- Fat
- 26 g
- Fibre
- 4 g
- Sugar
- 6 g
- Sodium
- 680 mg
Contains: gluten, dairy
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Recipe by Boon Tools.