Creamy Makhani Sauce Pasta
Creamy Makhani Sauce Pasta
Ingredients
For the Pasta
- 2 cups pasta, penne or fusilli
- as needed water
- as needed salt
For the Makhani Sauce Base
- 1 tablespoon oil
- 2 cloves, whole
- 4-5 Kashmiri red chillies, dried, optional
- 2 onions, medium, sliced
- 5-7 garlic cloves
- 5-6 tomatoes, medium, roughly chopped
- 12-15 cashews
- to taste salt
- 1 tablespoon butter
For the Final Pasta Mix
- 1 tablespoon oil or butter
- 1 1/2 teaspoons Kashmiri red chilli powder
- 1 teaspoon oregano or mixed Italian herbs
- 1 cup bell peppers, sliced (red, yellow, and green), optional
- 2 tablespoons tomato ketchup
- 1/2 cup fresh cream
- 1/4 cup fresh coriander, chopped, for garnish
Instructions
- 1
Boil the pasta: In a large pot, bring water to a rolling boil. Add a generous pinch of salt, then add 2 cups of pasta (penne or fusilli). Boil the pasta until it is 85-90% cooked, or al dente with a slight bite. Drain the pasta and set it aside.
⏱️ 10 min
- 2
Prepare the makhani sauce base: In a deep pan or kadai, heat 1 tablespoon of oil over medium heat. Add the 2 whole cloves and 4-5 dried Kashmiri red chillies (if using). Sauté for about 30 seconds until fragrant.
⏱️ 2 min
- 3
Add aromatics and vegetables: Add the 2 medium sliced onions and 5-7 garlic cloves to the pan. Sauté until the onions turn translucent, about 3-4 minutes. Then, add the 5-6 medium roughly chopped tomatoes, 12-15 cashews, 1 tablespoon of butter, and salt to taste.
⏱️ 5 min
- 4
Cook the sauce base: Stir everything together, then cover the pan and cook on a low flame until the tomatoes become completely mushy and the mixture is soft, about 8-10 minutes. Stir occasionally to prevent sticking.
⏱️ 10 min
- 5
Blend the sauce: Carefully transfer the cooked mixture to a blender. Blend into a smooth puree. If needed, add a small amount of water to achieve a smooth consistency. Set aside.
⏱️ 3 min
- 6
Assemble the pasta: In the same (or a separate) kadai, heat 1 tablespoon of oil or butter over medium heat. Add 1 1/2 teaspoons of Kashmiri red chilli powder and 1 teaspoon of oregano or mixed Italian herbs. If using, add the 1 cup of sliced bell peppers and sauté for 2-3 minutes until slightly tender-crisp.
⏱️ 4 min
- 7
Combine with puree: Pour the prepared smooth makhani sauce puree into the kadai. Stir well and cook for 2-3 minutes, allowing the flavors to meld.
⏱️ 3 min
- 8
Finish the sauce: Stir in 2 tablespoons of tomato ketchup and 1/2 cup of fresh cream. Mix thoroughly until the sauce is creamy and well combined.
⏱️ 2 min
- 9
Add pasta and serve: Add the boiled pasta to the makhani sauce. Mix everything well until the pasta is thoroughly coated with the rich, creamy sauce. Garnish with 1/4 cup of fresh chopped coriander. Serve hot and enjoy this delicious fusion dish!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Makhani Sauce Pasta
For the Pasta
- 2 cups pasta, penne or fusilli
- as needed water
- as needed salt
For the Makhani Sauce Base
- 1 tablespoon oil
- 2 cloves, whole
- 4-5 Kashmiri red chillies, dried, optional
- 2 onions, medium, sliced
- 5-7 garlic cloves
- 5-6 tomatoes, medium, roughly chopped
- 12-15 cashews
- to taste salt
- 1 tablespoon butter
For the Final Pasta Mix
- 1 tablespoon oil or butter
- 1 1/2 teaspoons Kashmiri red chilli powder
- 1 teaspoon oregano or mixed Italian herbs
- 1 cup bell peppers, sliced (red, yellow, and green), optional
- 2 tablespoons tomato ketchup
- 1/2 cup fresh cream
- 1/4 cup fresh coriander, chopped, for garnish
Instructions
- 1
Boil the pasta: In a large pot, bring water to a rolling boil. Add a generous pinch of salt, then add 2 cups of pasta (penne or fusilli). Boil the pasta until it is 85-90% cooked, or al dente with a slight bite. Drain the pasta and set it aside.
⏱️ 10 min - 2
Prepare the makhani sauce base: In a deep pan or kadai, heat 1 tablespoon of oil over medium heat. Add the 2 whole cloves and 4-5 dried Kashmiri red chillies (if using). Sauté for about 30 seconds until fragrant.
⏱️ 2 min - 3
Add aromatics and vegetables: Add the 2 medium sliced onions and 5-7 garlic cloves to the pan. Sauté until the onions turn translucent, about 3-4 minutes. Then, add the 5-6 medium roughly chopped tomatoes, 12-15 cashews, 1 tablespoon of butter, and salt to taste.
⏱️ 5 min - 4
Cook the sauce base: Stir everything together, then cover the pan and cook on a low flame until the tomatoes become completely mushy and the mixture is soft, about 8-10 minutes. Stir occasionally to prevent sticking.
⏱️ 10 min - 5
Blend the sauce: Carefully transfer the cooked mixture to a blender. Blend into a smooth puree. If needed, add a small amount of water to achieve a smooth consistency. Set aside.
⏱️ 3 min - 6
Assemble the pasta: In the same (or a separate) kadai, heat 1 tablespoon of oil or butter over medium heat. Add 1 1/2 teaspoons of Kashmiri red chilli powder and 1 teaspoon of oregano or mixed Italian herbs. If using, add the 1 cup of sliced bell peppers and sauté for 2-3 minutes until slightly tender-crisp.
⏱️ 4 min - 7
Combine with puree: Pour the prepared smooth makhani sauce puree into the kadai. Stir well and cook for 2-3 minutes, allowing the flavors to meld.
⏱️ 3 min - 8
Finish the sauce: Stir in 2 tablespoons of tomato ketchup and 1/2 cup of fresh cream. Mix thoroughly until the sauce is creamy and well combined.
⏱️ 2 min - 9
Add pasta and serve: Add the boiled pasta to the makhani sauce. Mix everything well until the pasta is thoroughly coated with the rich, creamy sauce. Garnish with 1/4 cup of fresh chopped coriander. Serve hot and enjoy this delicious fusion dish!
⏱️ 3 min