Creamy Tikka Masala Tortelloni with Sweetcorn (And Red or Green Chillies or Chilli Flakes) (Quick Recipe)
This, like a sausage curry is another quick Winter warmer I love which combines Italy and India in one serving…
A twist on the mundane pasta with tomato sauce – a hint of the exotic and the med combined…
Ingredients…
- 250–300g tortelloni (cheese-filled works best – Spinach and Ricotta is YUM)
- 1 Tikka masala sauce
- ½–1 cup sweetcorn (fresh, frozen, or tinned)
- 1 tbsp olive oil or butter
- Salt and black pepper (to taste)
- Optional finish: fresh coriander, yoghurt swirl, chilli flakes, or squeeze of lime (your choice)
Method
1. Cook the tortelloni
Bring a pan of salted water to the boil and cook tortelloni according to packet instructions. Reserve a splash of pasta water before draining.
2. Heat the sauce
In a large pan, warm the olive oil or butter over medium heat. Add the tikka masala sauce and gently simmer for 2–3 minutes.
3. Add sweetcorn
Stir in the sweetcorn and cook until heated through (about 2 minutes).
4. Combine
Add the cooked tortelloni to the sauce with a splash of pasta water. Toss well so the pasta is fully coated.
5. Season and serve
Season with salt and pepper. Finish with coriander, yoghurt, chilli flakes, or a squeeze of lime if desired.
Quick Tip
The pasta water helps the sauce cling to the tortelloni and makes everything extra silky.