CREAMY VEGAN PASTA
- BUTTER ‘CHICKEN’ FLAVOURED
Monisha Sharma, passionate about cooking, mum of two Instagram: @monsflavors
indian twist
INGREDIENTS
2½ cups macaroni
1 tin coconut cream
½ cup raw cashews
1 tsp. paprika
1 tsp. shahi masala
1 tsp. fenugreek leaves
1 tbsp. coconut oil
Salt according to taste
1–2 nos. star anise
Crushed ginger – tiny piece
2 pods of crushed garlic
2–3 pods freshly ground cardamom
½ tsp. turmeric
2 tsp. brown sugar
1 tsp. garam masala
METHOD
- Bring a pot of salted water to boil and cook
pasta according to packet instructions. - Soak cashew nuts in warm water for half
hour and grind to make a fi ne paste. - In a non-stick pan, warm some oil on
medium heat. Then add star anise, garlic,
and ginger and sauté until there is a nice
aroma. - Add turmeric and shahi masala and sauté
for about a minute. - Add macaroni and mix well.
- Add coconut cream, the cashew paste, and
sugar. Fold the macaroni gently into the
mixture. - Add cardamom, paprika, and salt and cook
till your sauce gets thickened and clings to
the pasta. - Add fenugreek leaves and garam masala for
extra fl avour. - Your pasta is now ready to be served!
Yield: 4 servings