Fettuccine With Tomato, Basil And Yogurt Sauce

This unique pasta dish marries the comfort of fettuccine with the vibrant flavors of Indian cuisine. The sauce is a luscious blend of ripe tomatoes, fresh basil, and creamy yogurt, seasoned with aromatic spices like cumin and coriander. It offers a delightful balance of tangy, savory, and herbal notes with a silky texture that coats every strand of pasta. Perfect for a quick yet impressive weeknight dinner, this recipe brings a fresh twist to traditional Italian staples while keeping preparation simple. Serve it warm with crusty bread for a satisfying meal that feels both exotic and homey.

Cuisine: Indian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 3.4

Dietary: Vegetarian

Description

This unique pasta dish marries the comfort of fettuccine with the vibrant flavors of Indian cuisine. The sauce is a luscious blend of ripe tomatoes, fresh basil, and creamy yogurt, seasoned with aromatic spices like cumin and coriander. It offers a delightful balance of tangy, savory, and herbal notes with a silky texture that coats every strand of pasta. Perfect for a quick yet impressive weeknight dinner, this recipe brings a fresh twist to traditional Italian staples while keeping preparation simple. Serve it warm with crusty bread for a satisfying meal that feels both exotic and homey.

Ingredients

1/2 lb Fettuccine pasta
1 cup Plain yogurt
1 cup Ripe tomatoes, chopped
1/4 cup Fresh basil leaves, chopped
1 tsp Ground cumin
1 tsp Ground coriander
1/2 tsp Turmeric powder
1 tbsp Oil
1 clove Garlic, minced
1 pinch Salt and pepper to taste

Directions

1
Bring a large pot of salted water to a boil and cook fettuccine according to package directions until al dente.
2
While pasta cooks, heat oil in a large skillet over medium heat.
3
Add minced garlic and saut&# 195;Â© for 30 seconds until fragrant.
4
Add chopped tomatoes, cumin, coriander, and turmeric; cook for 5-7 minutes until tomatoes break down and soften.
5
Reduce heat to low and stir in yogurt and fresh basil, mixing well to combine.
6
Drain pasta, reserving 1 cup of pasta water.
7
Add cooked fettuccine to the skillet with the sauce.
8
Toss gently, adding reserved pasta water one tablespoon at a time until the sauce reaches a creamy consistency.
9
Season with salt and pepper to taste.
10
Serve immediately while warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 3.4kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.6mg1%
Total Carbohydrate 0.4g1%
Dietary Fiber 0.2g1%
Sugars 0.0g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To prevent the yogurt from curdling, ensure the tomato mixture is off the direct heat or on very low heat before stirring in the yogurt.

For a vegan version, substitute the dairy yogurt with a thick, unsweetened coconut yogurt or cashew cream.

If the sauce is too thick, thin it with additional warm pasta water. If too thin, simmer gently for a few more minutes.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to restore creaminess.

Keywords: fettuccine, tomato sauce, basil, yogurt pasta, indian pasta, vegetarian main, quick dinner, creamy pasta, spicy yogurt, easy recipe, weeknight meal, herb sauce

Read it online: https://www.chefs-mate.com/recipe/fettuccine-with-tomato-basil-and-yogurt-sauce/