Tikka masala pasta is one of my family's favorite pasta recipes because its one of those fusion recipes that brings the best of Indian cuisine along with the depth of flavor from Italian pasta.
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The blend of creamy tikka masala curry sauce with classic Italian pasta creates a unique and delicious dish that will leave your taste buds wanting more.
My kids always favor pasta recipes such as creamy avocado pasta, masala pasta, broccoli mushroom pasta and sun dried tomato pasta.
So combining an evergreen favorite flavor like tikka masala with pasta had to be tried.
It's always tricky to prepare a traditionally non-vegan dish in a vegan way, but I think this recipe that what you need to prepare it vegan friendly.
Try this tikka masala pasta recipe today and let me know how much you like it!
Why I love this recipe
- This recipe is very easy to make and doesn't require many ingredients. It's a great option for quick weeknight dinners or when you're short on time.
- Tikka masala pasta is a versatile dish; you can add vegetables such as bell peppers, peas, and carrots, or even protein like chickpeas or tofu to make it more filling and nutritious.
- Combining Indian spices with creamy tomato sauce gives this pasta dish a unique flavor that sets it apart from other traditional pasta recipes.
- It's a great way to introduce new flavors and cuisines to picky eaters. The pasta is a familiar food to most kids, so they won't hesitate to try the dish with Indian flavors.
- It's a budget-friendly recipe that can be made using pantry staples such as canned tomatoes, spices, and pasta.
- You get a creamy recipe without having to use any heavy cream or dairy!
Ingredients
- Penne pasta
- Onion
- Garlic cloves and ginger: use fresh ones
- Tikka masala spice blend: I have used coriander powder, cumin powder, red chili powder, turmeric powder, cinnamon, black pepper, and garam masala powder.
- Diced tomatoes
- Coconut milk: Instead of coconut milk, you can use oat milk
- Kasuri methi
- Tomato sauce
- Canned chickpeas: I used homecooked chickpeas
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
Press the saute button and add olive oil to the inner pot. Once the oil becomes hot, add onions to the pot and cook until they become soft.
Add grated ginger and garlic, and saute until the raw smell disappears.
Add diced or crushed tomatoes and all the spices to the pot. Cook for 2 minutes.
Pour tomato sauce and coconut milk into the pot and give a good stir.
Add cooked chickpea, pasta, water, and kasuri methi, and stir well. Secure the lid of the instant pot and cook on manual high pressure for 6 minutes.
Once the cooking time is completed, do the quick-release to avoid the pasta becoming mushy.
Open the lid, stir quickly, or transfer to a large pot. Tikka masala pasta is ready to serve!
Variations
- You can use any pasta for this recipe, such as penne, fettuccine, or spaghetti.
- Instead of chickpeas, you can use tofu for added protein.
- For a spicier version, add chopped green chilies, cayenne pepper, or red pepper flakes to the sauce.
- You can use 2 tablespoon of tomato paste instead of tomato sauce. Increase the water quantity accordingly.
Top Tips
- For best results, be sure to use canned tomatoes that are not too chunky, as they will create a smooth and creamy sauce.
- If the tomatoes are too chunky, use an immersion blender to puree it just a little.
- Adding kasuri methi (dried fenugreek leaves) gives an authentic Indian flavor to the dish. If you can't find it, you can omit this ingredient.
- If you prefer al dente pasta, cook for 5 minutes on manual high pressure instead of 6 minutes.
- You can also make this recipe in an instant pot or a stovetop pressure cooker. Just adjust the cooking time accordingly.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.
Serving suggestions
Serve tikka masala pasta with a side of garlic naan bread or pappadam for a complete Indian meal. You can also add a dollop of yogurt and fresh cilantro on top for added flavor and texture. Enjoy!
How to cook this recipe in Stovetop?
To cook this recipe on a stovetop, follow these instructions:
- Cook the pasta according to package instructions in a separate pot.
- In a large saucepan or skillet, heat olive oil over medium heat. Add onions and cook until they become soft.
- Add grated ginger and garlic, and saute until the raw smell disappears.
- Add canned tomatoes and spices, and cook for 2 minutes.
- Pour in tomato sauce and coconut milk, and stir well.
- Add cooked chickpeas and kasuri methi, then add the cooked pasta to the skillet or pot.
- Stir everything together until well combined.
- Reduce heat to low and let simmer for 5-10 minutes to let the flavors combine.
- Serve hot, and enjoy your tikka masala pasta!
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📖 Recipe
Tikka Masala Pasta Recipe
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 16 oz Penne pasta
- 1 can (14.5 ounce) chunk tomatoes - or use 3 tomatoes
- 1 can chickpea - optional or 1 cup
- 2 cups tomato sauce
- 1 onion - chopped
- 2 garlic cloves - chopped
- 1 teaspoon ginger - grated
- ½ cup coconut milk
- 1 cup water
- 3 teaspoon olive oil
- 1 bay leaf
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- ½ teaspoon red chili powder
- ½ teaspoon coriander powder
- ¼ teaspoon dry fenugreek leaves - kasoori methi
- salt to taste
- 2 green cardamoms
- ¼ teaspoon cinnamon powder
- ½ teaspoon cumin powder
- ½ teaspoon pepper powder
Instructions
- Press the saute button and add olive oil to the inner pot. Once the oil becomes hot, add onions to the pot and cook until they become soft.3 teaspoon olive oil, 1 onion
- Add grated ginger and garlic, and saute until the raw smell disappears.1 teaspoon ginger, 2 garlic cloves
- Add diced or crushed tomatoes and all the spices to the pot. Cook for 2 minutes.1 can (14.5 ounce) chunk tomatoes, ¼ teaspoon turmeric powder, ½ teaspoon garam masala powder, ½ teaspoon red chili powder, ½ teaspoon coriander powder, 2 green cardamoms, ¼ teaspoon cinnamon powder, ½ teaspoon cumin powder, ½ teaspoon pepper powder
- Pour tomato sauce and coconut milk into the pot and give a good stir.2 cups tomato sauce, ½ cup coconut milk
- Add cooked chickpea, pasta, water, bay leaf, salt, and kasuri methi, and stir well. Secure the lid of the instant pot and cook on manual high pressure for 6 minutes.16 oz Penne pasta, 1 can chickpea, 1 cup water, 1 bay leaf, ¼ teaspoon dry fenugreek leaves, salt to taste
- Once the cooking time is completed, do the quick-release to avoid the pasta becoming mushy.
- Open the lid, stir quickly, or transfer to a large pot. Tikka masala pasta is ready to serve!
Notes
- For best results, be sure to use canned tomatoes that are not too chunky, as they will create a smooth and creamy sauce.
- If the tomatoes are too chunky, use an immersion blender to puree it just a little.
- Adding kasuri methi (dried fenugreek leaves) gives an authentic Indian flavor to the dish. If you can't find it, you can omit this ingredient.
- If you prefer al dente pasta, cook for 5 minutes on manual high pressure instead of 6 minutes.
- You can also make this recipe in an instant pot or a stovetop pressure cooker. Just adjust the cooking time accordingly.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Emma says
I like to try this recipe for this weekend. But I am not a good cook and totally confused with canned chickpeas and canned tomatoes. How many cups are these? I cannot make out from your photo’s, I am very sorry. Please can you help? Thank you So much!
Uma Raghupathi says
Hi Emma! I used 14.5oz canned diced tomatoes and 15.5oz canned chickpeas. If you want to use in cups, use 1 1/4 cup cooked chickpeas. 1 1/2 cup diced tomatoes. I hope you will enjoy this 🙂
Emma says
I Made it!!! It was really easy and a big succes! 😋 Thank you So much for your help. I only changed the minutes of cooking. I halved the time on the pasta-package, minus 2, followed by 5 minutes natural release. (I once had a longer cooking time and it was too much soggy for our liking).
Uma Raghupathi says
Thank you Emma 🙂
Choclette says
I'm all for culinary adventure and a big fan of fusion food too. It makes sense to take the best from different cuisines and combine it with what you can get hold of locally. Your tikka masala pasta sounds delicious and I say yes please to a bowl full.
Gloria says
I am a pasta lover. I happen to love tikka masala too. What a great combination. The best of both worlds in one great recipe.
Ramona says
What a great idea to make a Tikka Masala pasta. I would have never thought of making this. I cannot wait to try this.