Quarantine creativity with pantry ingredients. Simple, spicy, and delicious pasta that can be adapted for vegan or vegetarian.
⏱️ Total Time:
30 minutes
Prep: 10 min |
Cook: 20 min |
Serves: 4 |
Ingredients
Instructions
Make sure all of your bell peppers, tomatoes, onions, garlic, and cilantro are chopped to make the process super simple. Also, go ahead and boil your pasta according the box instructions and have that ready to go so assembly is easy.
Heat a large non-stick skillet with olive oil and butter. Once the butter is melted, add in the cumin, turmeric, and tandoori masala. Let it sizzle and mix around for 2 minutes until toasted.***This is also the step where you can add the Thai chili if you’d like***
Add in all of the veggies and garlic. Sautee for 3-4 minutes until the veggies have softened. At this stage, you can add some black pepper and salt to season based on your taste preferences. I personally did not add any salt, but usually go heavy on the black pepper!
Add the shredded chicken and tomato paste into the pan. Stir through till everything is mixed and sizzling. This will probably take another 3-4 minutes.
Now it’s time to add in your cooked pasta! Once you have added your pasta, toss to coat it in your veggie sauce mix. Add in 2-3 tbsp of your milk/cream to loosen the sauce a little bit.
Once your pasta is bubbling, add some chili flakes. Give it a final stir!