Recipe

Oriya-style Maccheroni with Cashews

Creamy Cashew Pasta Delight

4.1 out of 5

Indulge in the flavors of Oriya cuisine with this delightful twist on the classic Italian dish, Maccheroni con le noci. Oriya-style Maccheroni with Cashews combines the richness of cashews with the comforting creaminess of pasta, creating a unique and satisfying culinary experience.

Dessert› Maccheroni con le noci

European cuisine› Mediterranean cuisine› Italian cuisine

Asian cuisine› Indian cuisine› East Indian cuisine› Oriya cuisine

Preparation time

15 minutes

Cooking time

20 minutes

Total time

35 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free (if using gluten-free pasta), High-protein, Low-sugar, Low-sodium

Allergens

Cashews, Dairy (milk and ghee)

Not suitable for

Vegan (due to the use of milk and ghee), Dairy-free

Ingredients

In this Oriya adaptation, the traditional Italian dish Maccheroni con le noci is transformed by incorporating Oriya spices and flavors. The original recipe typically uses ingredients like Parmesan cheese and garlic, which are replaced with Oriya spices such as turmeric, cumin, and coriander. Additionally, the dish is enriched with cashews, a staple ingredient in Oriya cuisine, to add a unique nutty flavor and creamy texture. We alse have the original recipe for Maccheroni con le noci, so you can check it out.

250g (8.8 oz) maccheroni pasta 250g (8.8 oz) maccheroni pasta
1 cup (235ml) cashews, soaked and drained 1 cup (235ml) cashews, soaked and drained
2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
1 teaspoon turmeric powder 1 teaspoon turmeric powder
1 teaspoon cumin powder 1 teaspoon cumin powder
1 teaspoon coriander powder 1 teaspoon coriander powder
1 teaspoon red chili powder 1 teaspoon red chili powder
1 cup (235ml) milk 1 cup (235ml) milk
Salt to taste Salt to taste
Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

Calories (kcal / KJ): 450 kcal / 1884 KJ
Fat (total, saturated): 25g, 8g
Carbohydrates (total, sugars): 45g, 5g
Protein: 12g
Fiber: 3g
Salt: 1g

Preparation

1.
Cook the maccheroni pasta according to package instructions until al dente. Drain and set aside.
2.
In a blender, grind the soaked cashews with a little water to make a smooth paste.
3.
Heat ghee in a pan over medium heat. Add turmeric powder, cumin powder, coriander powder, and red chili powder. Sauté for a minute until fragrant.
4.
Add the cashew paste to the pan and cook for 2-3 minutes, stirring continuously.
5.
Gradually add milk while stirring to create a creamy sauce. Cook for another 2-3 minutes.
6.
Add salt to taste and mix well.
7.
Add the cooked maccheroni pasta to the sauce and toss gently until well coated.
8.
Cook for an additional 2-3 minutes to allow the flavors to meld together.
9.
Garnish with fresh cilantro leaves and serve hot.

Treat your ingredients with care...

Cashews — Soaking the cashews before blending them will help achieve a smoother texture for the sauce.

Tips & Tricks

For a spicier version, increase the amount of red chili powder according to your preference.
Add a squeeze of lemon juice for a tangy twist.
Toasted cashews can be used as a garnish for an extra crunch.
Adjust the consistency of the sauce by adding more milk if desired.
Experiment with different types of pasta shapes to add variety to the dish.

Serving advice

Serve Oriya-style Maccheroni with Cashews hot as a main course. It pairs well with a side of fresh salad or steamed vegetables.

Presentation advice

Garnish the dish with a sprinkle of red chili flakes and a few whole cashews for an appealing presentation. Serve it in a colorful ceramic bowl to enhance its visual appeal.