Spiced Butter Pasta

Sauté onions and garlic in butter, add your spice blend, then stir in tomato purée and cream. Toss with penne or fusilli.

Ingredients (Serves 2–3)

• 200g pasta (penne or fusilli work best)
• 2 tbsp butter
• 1 tbsp oil (to prevent butter from burning)
• 3 garlic cloves, finely chopped
• 1 small onion, finely chopped
• 1½ tbsp Aunty Jenny’s Butter Chicken spice blend
• ½ tsp salt (adjust to taste)
• 1 cup tomato purée (or passata)
• ½ cup cream (or coconut cream for dairy-free)
• 2 tbsp grated parmesan or paneer (optional)
• Fresh coriander or basil to garnish
• Chilli flakes (optional, for extra heat)

Method

1. Cook the Pasta:
   Boil pasta in salted water until al dente. Drain and set aside. Reserve ½ cup of pasta water.
   
   
2. Make the Spiced Base:
   In a pan, heat oil + butter over medium flame.
   Add chopped garlic and onion. Sauté until golden.
   
   
3. Add the Magic:
   Stir in Butter Chicken spice blend and toast it for 30–40 seconds to activate the aromas.
   
   
4. Tomato Time:
   Add tomato purée and salt. Cook for 3–5 minutes until the sauce thickens and darkens.
   
   
5. Creamy Finish:
   Lower the heat. Add cream and a splash of reserved pasta water. Stir until smooth and glossy.
   
   
6. Mix & Serve:
   Add cooked pasta and toss to coat well.
   Finish with grated cheese if using and garnish with herbs.