Veggie Tikka Pasta

Ingredients

• 180 g Pasta (penne or fusilli)
• 1 medium Bell pepper
• 1 medium Zucchini
• 1/2 medium Red onion
• 1 cup Cherry tomatoes(optional)
• 2 tbsp Olive oil
• 2 tsp Tikka spice blend (garam masala + paprika + cumin + coriander)
• 2 cloves Garlic
• 1 tsp Ginger
• 1/3 cup Plain yogurt (or dairy-free yogurt)(optional)
• 1 tbsp juice Lemon
• 1/4 tsp Salt
• 1/8 tsp Black pepper

Instructions

1. 1

   Bring a pot of salted water to a boil. Cook the pasta until al dente (about 10 minutes), then drain and reserve a splash of pasta water.

2. 2

   While the pasta cooks, chop the bell pepper, zucchini, and red onion. Heat olive oil in a large pan over medium-high heat and sauté the vegetables for about 8–10 minutes until lightly charred and tender.

3. 3

   Stir in garlic and ginger for 30 seconds, then add the tikka spice blend and salt/pepper. If using yogurt, stir it in and cook 1–2 minutes until the vegetables are evenly coated (add a splash of pasta water if needed).

4. 4

   Add the cooked pasta to the pan and toss to combine. Turn off the heat, squeeze in lemon juice, and toss again to coat. Serve immediately.