Creamy Masala Pasta
Creamy Masala Pasta is made with Barilla Red Lentil Spaghetti which is made with just one ingredient. This dish is vegan and gluten-free.
Servings: 3 servings
Ingredients
- 8.8 ounces Barilla Red Lentil Spaghetti
- 2 tbsp olive oil
- 1/2 tsp crushed red pepper
- 4 cloves garlic sliced
- 1 medium onion chopped
- 2 tbsp ketchup
- 1 tbsp soy sauce preferably gluten-free
- 15 ounces crushed tomatoes
- 1 1/2 tsp vegetable subzi masala or use tandoori masala or curry powder
- 1 cup coconut milk
- 1/2 tsp vegetable subzi masala optional: adds more flavor
- add cooked spaghetti to sauce
- fresh cilantro to taste chopped
- salt to taste
Instructions
- Prep your ingredients. Slice the garlic, chop the onions, set aside crushed tomatoes.
- Heat up a pan, and add olive oil, once hot add crushed red pepper and garlic. Saute until the garlic is fragrant, about 1 minute.
- Add the onions, season with a little salt, and cook for 5 minutes until slightly golden.
- Now add ketchup and soy sauce. Mix well and cook for a minute.
- Add the crushed tomatoes. Cover and simmer on low heat for 10 minutes.
- In the meantime, cook the Barilla Red Lentil Spaghetti. This will take about 9 minutes.
- Check on the tomato mixture, it should have a paste-like consistency. Add 1 1/2 tsp of vegetable subzi masala. If you can't find this particular masala, you may use tandoori masala or even curry powder.
- Add coconut milk followed by another 1/2 tsp of masala, if need be. Cook for 2 minutes.
- Now add the Barilla Red Lentil Spaghetti to the sauce and toss well.
- Turn off the stove and top with fresh cilantro. Enjoy!
Nutrition
Calories: 606kcal | Carbohydrates: 70g | Protein: 27g | Fat: 27g | Saturated Fat: 16g | Sodium: 636mg | Potassium: 1496mg | Fiber: 29g | Sugar: 12g | Vitamin A: 488IU | Vitamin C: 22mg | Calcium: 128mg | Iron: 11mg