September is coming to a close already, time passed very quickly. I have been busy with getting settled back in the UK and at uni, teaching starts next week for me. And September has been the glorious Vegan MoFo, the month of food. I don’t know if you followed it, but blogs, Facebook posts, Instagram pictures etc. have been buzzing with vegan foods this months. Each day was a different challenge or prompt. And to conclude this fantastic month, the prompt for September 30th (today!) is “fusion food”.
Now this fusion I am proposing might sound a bit odd, mixing Italian and Indian flavours. It was inspired to this recipe by a fellow Instagram-er of Indian descent who made a similar dish, and I couldn’t be more glad I have tried to make it myself. My other half LOVES it an requests it every chance he gets. Plus, the recipe is super easy and super fast (about 10 minutes). It is basically just an Italian-Indian pasta sauce that is best served with some spaghetti and some fresh arugula, I found. I have tried and tested the recipe a few times by now, with different ingredients, but this is, hands down, the best sauce I have come up with. Rich, creamy, satisfying, with interesting flavours. I have used both almond cream and soya cream, but I have to say (and so does the boyfriend), the almond one is much nicer. So try to get your hands on that.
Here is what you need for 2 relatively hungry people:
1 pack of spaghetti
2 tbsp tomato paste (the thick, concentrated kind)
1 pack of passata (plain tomato sauce)
1/2 cup of almond cream
1 tbsp canola or sunflower oil
2 tsp black mustard seeds
2 tsp tumeric powder
2 tsp coriander powder
2 tsp smoked paprika powder
1.5 tsp cumin powder
1 tsp chili powder (I used chipotle)
pinch of sugar
salt to taste
some fresh arugula for topping
In a big pot, cook your pasta according to the packaging. This sauce is whipped up in a few minutes, so go ahead and cook the pasta meanwhile. In a large pan, heat the oil on medium heat, add the black mustard seeds. Once these start to slightly pop, add the other spices and the tomato paste. Let them roast for a minute, the add the tomato sauce (passata). Mix and maybe add a little water (like 1/2 cup). Add the pinch of sugar (to balance the tomato’s acidity), and some salt. Let the sauce simmer for a few minutes. Then add the almond cream and let simmer for another minute. Turn off the heat and adjust the salt to your taste. Drain the spaghetti, add the sauce to the pasta and mix them, so the spaghetti are nicely coated with the sauce. Serve on a deep plate and add a handful of washed arugula on top. You’re ready to dig in. Enjoy!