🌟 Creamy Makhani Sauce Pasta 🌟

A desi twist to your classic pasta — rich, creamy, and full of flavor!

Ingredients:

To boil pasta:
• 2 cups pasta (penne or fusilli)
• Water & salt (boil till 85-90% cooked)

For makhani sauce:
• 2 cloves
• 4-5 dried Kashmiri red chillies (optional, for color & mild spice)
• 2 medium onions (sliced)
• 5-7 garlic cloves
• 5-6 medium tomatoes (roughly chopped)
• 12-15 cashews
• Salt to taste
• 1 tbsp butter

For final pasta mix:
• 1.5 tsp Kashmiri red chilli powder
• 1 tsp oregano / mixed Italian herbs
• 2 tbsp tomato ketchup
• ½ cup fresh cream
• Fresh coriander (dhania), chopped
• Oil or butter for cooking

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Method:
1. Boil pasta until 85-90% cooked. Drain and set aside.
2. In a pan, heat oil, add cloves, Kashmiri chillies, onions, garlic, tomatoes, cashews, salt, and butter.
Cook on low flame till tomatoes turn completely mushy.
3. Blend this mixture into a smooth puree.
4. In a kadai, heat some oil or butter, add chilli powder, herbs, and the prepared puree.
Cook for 2-3 minutes.
5. Stir in ketchup, cream, and boiled pasta.
Mix everything well till coated.
6. Garnish with fresh coriander and serve hot 💛

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✨ Serve with love. Enjoy the fusion of Indian flavors and creamy pasta goodness!

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