L ooking for a vibrant, healthy, and desi twist to your regular pasta night? Try this Tandoori-Spiced Vegetable Pasta made with VUGVUGI’s beetroot pasta! Packed with bold flavors, colorful veggies, and creamy spiced yogurt, this dish is not only delicious but also 100% maida-free and nourishing.
Ingredients:
- 250g VUGVUGI Beetroot Pasta
- ½ cup mixed bell peppers (chopped)
- ½ cup boiled corn or green peas
- 3 tbsp thick curd (yogurt)
- 1½ tsp tandoori masala or chaat masala
- ¼ tsp turmeric
- ¾ tsp cumin powder
- Salt, lemon juice
- 1 tsp ghee or butter
Instructions:
- Whisk curd with all spices. Set aside.
- Sauté vegetables in ghee until soft but vibrant.
- Add spiced curd mixture and cook for 2–3 mins on low flame (don’t curdle).
- Toss in pasta and finish with lemon juice.
