Pasta La Tikka, Baby!

Servings

2

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Component

Ingredients

Base

200g pasta (rigatoni / paccheri)

Main

1 pack SHICKEN Tikka Kebabs (small or big)

Tomato Base

1 cup passata, 1 tbsp tomato purée

Richness

3 tbsp vegan cream or 2 tbsp cashew paste

Aromatics

1 garlic clove (minced)

Fat

2 tbsp olive oil

Finish

Black pepper, pasta water

Step

Action

1

Cook pasta until al dente, reserve 1 cup pasta water

2

Heat oil, gently sauté garlic (no browning)

3

Add tomato purée, cook 2–3 mins to deepen and remove raw acidity

4

Add passata, simmer and reduce until thick and concentrated (6–8 mins)

5

Add SHICKEN Tikka Kebabs, cook into sauce (5–6 mins)

6

Stir in cream/cashew paste

7

Add pasta + splash of pasta water, toss hard until glossy and fully coated

8

Reduce further if needed until thick, rich, clinging

9

Finish with black pepper