Creamy Masala Pasta

Pretty much every time that I go to an Italian restaurant and order a pasta dish, I find myself adding obnoxious amounts of pepper to spice it up. That doesn’t mean I don’t like pasta in its original form, I honestly like pasta in any form but a little dash of spices never hurt anyone. The Veggie Wednesday recipe that I am sharing today is quick and simple and can be made for a weekday dinner or can be comfortably carried for work-lunch, what’s more? Its also a sure hit with kids.

Ingredients:

250g Pasta (I used Penne, but you could use any kind) – cook the pasta, check out an earlier post that we published about cooking perfect pasta.

1 large eggplant – dice in 1″cubes

200g of passata, I will soon write about making passata at home, if you do not have this, fret not, simply grind a tin of tomato chunks

1/2 cup of sour cream

1 small onion – sliced

3-4 cloves of garlic – minced

1 tsp Garam Masala, you can easily find this in any Indian store, I will also soon publish a post about making Garam Masala at home

Coriander for garnish

2tbsp Olive Oil

Salt to taste

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Directions:

Cook and drain the pasta, store 1 cup of pasta water for later use

In a large wok add 1 tbsp of olive oil, fry onions for 2mins, add garlic and saute for 30sec

Add the Garam Masala, fry for 15sec

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Add the eggplants, add salt to taste, cover and cook for 8-9 mins on low-medium flame, mixing every 2-3min

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Add the passata, cover and cook for 4-5min

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Add the pasta, mix well

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Finally switch off the flame and add the sour cream, mix well.

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Garnish with coriander and serve hot.

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