Recently, I made a Masala Lentils that were awesome. My wife and I love them. So, I had the idea to try the sauce in a pasta. My wife kept fighting the idea. I mean, I do not blame her. I am telling you the Masala Lentils were just amazing, and sometimes, it just does not make sense to mess with a good thing.
I just had to try it. I really thought this idea would work. I, we, were not disappointed. The paste with its spices is so good. Then, the fresh cilantro is added for the perfect balance. This paste is added to softened onions and garlic which adds sweetness and the right amount of oomph. Then, I use coconut milk to have a creamy sauce. Coconut milk adds such good texture and is not nearly as rich as cream. I used stewed tomatoes so I would have big chunks of tomato in the pasta. Once the pasta sauce has set up, the cooked noodles are added. It is that simple. This whole dish comes together pretty darn quickly.
I have been thinking about other dishes to combine this paste with. We just love it. The paste would go really well with chicken. You will have to come back and search masala on my site to see the different ways I find to use this paste.
- 1½ teaspoons cumin
- 1½ teaspoon coriander
- 1-3 teaspoons red pepper flakes*
- 1 tablespoons smoked paprika
- 2 teaspoons garam masala
- 1 teaspoon salt
- 2 tablespoons avocado oil
- 2 tablespoons tomato paste
- ⅓ cup packed cilantro leaves
- 1 tablespoon coconut oil
- 1 small red onion, diced
- 2 cloves garlic, minced
- ⅓ cup masala paste
- 1 – 29 ounce can of stewed tomatoes
- 1 cup coconut milk
- 2 – 3 handfuls spinach
- 1 lb fettuccini
- 1 tablespoon salt.
- In a small food processor, add red pepper flakes, smoked paprika, cumin, coriander, garam marsala, and salt and pulse. Give a couple pulse to incorporate. Next, add avocado oil, tomato paste, and cilantro leaves. Pulse until paste forms and everything is well incorporated. Set aside.
- Heat a skillet over medium heat. Melt coconut oil and add diced onion, cooking until translucent, 4-5 minutes. Add in minced garlic and cook for one more minute.
- Stir in masala paste and cook for 1-2 minutes, then stir in stewed tomatoes and coconut milk. Stir together and bring to a boil.
- Finish by folding in the spinach.
- While the sauce is simmering, bring the pasta water to a boil.
- Once boiling, add in the Kosher salt.
- Drop in the pasta and cook until al dente. (Do not overcook; the pasta will cook in the sauce.)
- Drain the fettuccini and add into the sauce.
- Cook for a couple more minutes to meld together.
- Serve and enjoy!
The spices and tomato paste are thrown into a food processor and then finished with the cilantro.
First, the onions and garlic are softened. Then, the paste is added and cooked a little to let the fragrance come out.
The sauce is finished by adding the coconut milk and the tomatoes. Heat it through and mix gently.
The spinach is wilted in the sauce. Then, the cooked pasta is added.
The final pasta plated up.