CREAMY MAKHANI SAUCE PASTA


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Creamy Makhani Sauce Pasta

⏱️ Prep: 15 min
🔥 Cook: 25 min
🕒 Total: 40 min
👨‍👩‍👧‍👦 Servings: 3-4

Creamy, rich, and full of flavor—this Makhani Sauce Pasta combines the classic Indian butter tomato gravy with perfectly cooked penne or fusilli pasta. Topped with fresh cream and coriander for a luscious, comforting meal.

💖 Why You’ll Love This Recipe

  • ✅ Rich and creamy makhani sauce with subtle spices
  • ✅ Easy pasta recipe with Indian fusion flavor
  • ✅ Quick weeknight meal or weekend treat
  • ✅ Vegan option possible by replacing butter and cream

💡 Cooking Tips

  • Do not overboil pasta; keep it slightly undercooked before mixing with sauce.
  • Blend the sauce smooth for a silky texture.
  • Add cream at the end and cook on low flame to prevent curdling.
  • Use Kashmiri red chili for color without too much heat.

🍴 Serving Suggestions

  • Serve hot with garlic bread or toasted baguette.
  • Top with extra fresh cream and chopped coriander.
  • Can be paired with a simple green salad for a balanced meal.

❄️ Storage & Reheating

  • Store leftover pasta in an airtight container in the fridge for 1-2 days.
  • Reheat gently in a pan with a splash of milk or cream to restore creaminess.
  • Avoid microwaving for long periods to prevent sauce separation.

🔄 Variations

  • Use penne, fusilli, or macaroni as per preference.
  • Add sautéed bell peppers, mushrooms, or corn for extra veggies.
  • Replace fresh cream with cashew cream for vegan version.
  • Add grated cheese on top for a cheesy pasta twist.

❓ FAQs

  • Can I use store-bought tomato puree? Yes, but fresh tomatoes give a richer flavor.
  • How spicy is this pasta? Mildly spiced; adjust red chili powder to taste.
  • Can I prepare the sauce in advance? Yes, keep it refrigerated for up to 1 day and heat gently before adding pasta.

📝 Ingredients

To Boil Pasta

  • 2 cups pasta (penne or fusilli)
  • Water & salt (boil till 85-90% cooked)

Makhani Sauce

  • 2 cloves
  • 4-5 dried Kashmiri red chillies (optional, for color & mild spice)
  • 2 medium onions (sliced)
  • 5-7 garlic cloves
  • 5-6 medium tomatoes (roughly chopped)
  • 12-15 cashews
  • Salt to taste
  • 1 tbsp butter

Final Pasta Mix

  • 1.5 tsp Kashmiri red chilli powder
  • 1 tsp oregano or mixed Italian herbs
  • 2 tbsp tomato ketchup
  • 1/2 cup fresh cream
  • Fresh coriander, chopped
  • Oil or butter for cooking

👨‍🍳 Instructions

  1. Boil pasta in salted water till 85-90% cooked. Drain and keep aside.
  2. Dry roast cloves and dried red chillies for a few seconds. Blend with onions, garlic, tomatoes, and cashews to a smooth paste.
  3. Heat butter/oil in a pan, sauté the blended paste for 5-6 minutes till fragrant.
  4. Add Kashmiri red chili powder, oregano, tomato ketchup, and salt. Cook for 2-3 minutes.
  5. Reduce flame and add fresh cream. Mix gently.
  6. Toss in boiled pasta and coat evenly with the creamy makhani sauce.
  7. Garnish with fresh coriander and serve hot.
📊 Nutrition (per serving)
Calories: ~320 | Protein: 10g | Carbs: 42g | Fat: 14g

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