Indian Spiced Lumache Pasta

Ingredients

In this Indian adaptation of Lumache alla Piemontese, we incorporate Indian spices and flavors to transform the dish into a fusion creation. The original Italian recipe is traditionally prepared with a creamy sauce made from butter, garlic, parsley, and Parmesan cheese. However, in this Indian version, we replace these ingredients with a masala sauce made from a blend of aromatic spices, creating a unique and flavorful twist. We alse have the original recipe for Lumache alla Piemontese, so you can check it out.

• 250g (8.8 oz) Lumache pasta 250g (8.8 oz) Lumache pasta
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1 cup tomato puree 1 cup tomato puree
• Salt to taste Salt to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Raita (yogurt sauce) for serving Raita (yogurt sauce) for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 60g, 8g
• Protein: 10g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Cook the Lumache pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   Heat vegetable oil in a pan over medium heat. Add the chopped onion and minced garlic. Sauté until the onion turns translucent.
3. 3.
   Add cumin powder, coriander powder, turmeric powder, and garam masala to the pan. Stir well to coat the onions and garlic with the spices.
4. 4.
   Pour in the tomato puree and season with salt. Simmer the sauce for 10-15 minutes, allowing the flavors to meld together.
5. 5.
   Add the cooked Lumache pasta to the pan and toss until it is evenly coated with the masala sauce.
6. 6.
   Garnish with fresh cilantro and serve hot with raita on the side.

Treat your ingredients with care...

• Lumache pasta — Cook the pasta until al dente to ensure it retains its shape and texture in the final dish.
• Tomato puree — Use a good quality tomato puree for a rich and flavorful sauce.
• Raita — Prepare a traditional raita by mixing yogurt with grated cucumber, chopped mint leaves, and a pinch of salt.

Tips & Tricks

• For an extra kick of heat, add a finely chopped green chili to the masala sauce.
• If you prefer a creamier texture, stir in a tablespoon of coconut milk or cashew cream into the sauce.
• Customize the spice levels by adjusting the amount of garam masala and chili powder to suit your taste.
• Experiment with different types of pasta shapes if Lumache is not available.
• Serve the dish with a side of naan bread or roti for a complete Indian meal experience.

Serving advice

Serve the Indian Spiced Lumache Pasta hot, garnished with fresh cilantro. Accompany it with a side of raita to balance the flavors and provide a cooling element.

Presentation advice

Present the dish in a vibrant and colorful manner by garnishing it with a sprinkle of red chili flakes and a few additional cilantro leaves. Serve it on a white or colorful plate to enhance the visual appeal.