Creamy Pasta

Post - - RECIPES -

5-6 tbs olive oil 250ml puréed onion

2 cloves gar­lic, crushed

4 tbs Chilli Kad­hai Curry Paste

1 tin tomato purée fresh cream green chilli (op­tional)

1 x 500g pasta of your choice

Boil pasta in salted wa­ter and strain in colan­der.

Sautée onion in olive oil and once all the wa­ter has evap­o­rated, stir in crushed gar­lic. Add curry paste and stir.

Add tomato purée and salt to taste.

Al­low sauce to cook on low heat for 10 min­utes be­fore adding cream (use co­conut cream if lac­tose in­tol­er­ant) and finely chopped dha­nia. Mix pasta into sauce and en­joy.

PS: you might want to add some sugar as tomato purée tends be very sour.

And add fresh green chilli for that ex­tra heat.

Serves 5-6.

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