Makhani Macaroni Pasta is a delightful fusion of Indian and Italian cuisines, offering a perfect harmony of bold flavors and creamy textures. This dish takes the comforting familiarity of pasta and elevates it with a luxurious, aromatic sauce that is rich, smooth, and utterly indulgent. It’s the ideal choice for those who enjoy experimenting with global flavors and love dishes that bring a touch of sophistication to the table. Whether you’re hosting a dinner party or looking for a comforting meal to enjoy with family, this pasta is sure to impress with its vibrant taste and irresistible appeal.
A fusion masterpiece that blends the richness of traditional Indian makhani sauce with the comfort of pasta. The sauce is made from a delightful medley of onion, garlic, tomato, and cashew nuts, cooked together to create a smooth, creamy base. Infused with spices like chili powder, kasuri methi (dried fenugreek leaves), and a touch of garam masala, the sauce strikes the perfect balance of tangy, spicy, and aromatic flavors.
To elevate the sauce, fresh cream is added towards the end of cooking, giving it a luscious texture and a subtle sweetness. Once the makhani sauce is ready, cooked elbow macaroni is folded into it, ensuring every piece is coated in the creamy, flavorful sauce. The final touch is what makes this dish stand out—a generous topping of shredded Parmesan cheese and freshly chopped basil. The cheese melts slightly into the warm pasta, adding a nutty creaminess, while the basil brings a refreshing pop of flavor.
This dish is not only visually stunning with its vibrant orange sauce and green basil garnish but also incredibly satisfying with its creamy, cheesy texture. It’s a fantastic choice for a cozy dinner, offering the comfort of pasta with the boldness of Indian flavors. Pair it with some garlic bread or a crisp side salad, and you have a complete meal that’s sure to impress.
This pasta is perfect for those who love experimenting with global flavors. It’s a dish that bridges cultures and brings a unique twist to your dining table. Whether it’s a family meal or a gathering with friends, this creamy, cheesy delight is bound to be the highlight of the menu!
Ingredients
For Pasta
• 1 package or 2-3 cups of Elbow Pasta/Macaroni
• ¼ tsp Salt
• 1-2 tsp Olive Oil
For Makhani Sauce
• 2 tbsp Butter
• 1 tsp Cumin Seeds
• 1 Bay Leaf
• 2 Big Black Cardamoms
• ½ inch Cinnamon Stick
• 4-5 Garlic Cloves
• 1 inch Chopped Ginger
• 5-6 Cashew Nuts
• 2-3 Dry Whole Kashmiri Chilies
• 1 Large Onion, Roughly Chopped
• 1 Large Tomato, Roughly Chopped
• 1-2 tsp Melon Seeds (optional)
• 1 tsp Salt
• 1 tsp Coriander Powder
• 1 tsp Kashmiri Red Chili Powder
• 1 tsp Kasuri Methi/Dried Fenugreek Leaves
• 2-3 Sprigs of Fresh Coriander Leaves with Stalk
Other Ingredients
• 1 tbsp Butter
• 1 tbsp Olive Oil
• 1-2 tsp Minced Garlic
• ¼ tsp Kashmiri Chili Powder
• 2-3 tbsp Fresh Whipping Cream/Malai
• Salt (to taste)
• 1 tsp Sugar (optional)
• 1 tsp Italian Seasoning
• 1 tsp Red Pepper Flakes
• ¼ cup Shredded Parmesan Cheese
• 3-4 Basil Leaves, Chopped
Method
For Pasta
1. Boil water in a large pot. Once boiling, add salt and olive oil.
2. Add the pasta and cook until al dente or according to the package instructions.
3. Drain the cooked pasta and set aside. Reserve the strained pasta water for later use.
For Makhani Sauce
1. Heat butter in a pan. Once melted, add cumin seeds and let them crackle. Add the bay leaf, black cardamom, and cinnamon, roast briefly.
2. Add garlic, ginger, cashew nuts, and dry chilies, cooking until slightly golden brown.
3. Add chopped onion and sauté until soft and translucent. Then, add tomato and melon seeds; stir and cook.
4. Pour in ½ cup of reserved pasta water and simmer until the mixture becomes soft.
5. Stir in chili powder, garam masala, coriander powder, kasuri methi, and salt. Mix well.
6. Add coriander leaves, let the mixture cool, and blend in a blender jar until smooth.
Process
1. Heat butter and olive oil in a large pan. Add minced garlic and sauté until golden brown.
2. Stir in chili powder and cook briefly until aromatic. Add the prepared sauce and 1 cup of reserved pasta water.
3. Bring to a gentle boil, then add fresh cream. Mix and cook on low flame.
4. Fold in the cooked pasta, then season with sugar, Italian seasoning, red chili flakes, and salt. Combine thoroughly.
5. Sprinkle shredded Parmesan cheese on top, garnish with chopped basil, and cover with a lid. Cook on low flame for 3-4 minutes until the cheese melts slightly.
6. Serve hot, garnished with extra cheese if desired, alongside buttery bread and salad.
Tips
1. Reserve Pasta Water: Always save some pasta water—it helps adjust the sauce’s consistency and enhances flavor.
2. Sauté Spices Properly: Ensure the spices and aromatics are cooked well to develop deep, authentic flavors in the sauce.
3. Blend Smoothly: Blend the makhani sauce to a fine paste for a creamy and rich texture. Strain it if necessary to remove any bits.
4. Don’t Overcook Pasta: Cook the pasta until al dente as it will soften further when combined with the sauce.
5. Use Fresh Ingredients: Fresh cream, basil, and Parmesan cheese make a huge difference in the flavor and presentation.
Enjoy this indulgent fusion dish that’s perfect for special meals or weeknight dinners!
- For Pasta
- 1 package or 2-3 cups of Elbow Pasta/Macaroni
- ¼ tsp Salt
- 1-2 tsp Olive Oil
- For Makhani Sauce
- 2 tbsp Butter
- 1 tsp Cumin Seeds
- 1 Bay Leaf
- 2 Big Black Cardamoms
- ½ inch Cinnamon Stick
- 4-5 Garlic Cloves
- 1 inch Chopped Ginger
- 5-6 Cashew Nuts
- 2-3 Dry Whole Kashmiri Chilies
- 1 Large Onion, Roughly Chopped
- 1 Large Tomato, Roughly Chopped
- 1-2 tsp Melon Seeds (optional)
- 1 tsp Salt
- 1 tsp Coriander Powder
- 1 tsp Kashmiri Red Chili Powder
- 1 tsp Kasuri Methi/Dried Fenugreek Leaves
- 2-3 Sprigs of Fresh Coriander Leaves with Stalk
- Other Ingredients
- 1 tbsp Butter
- 1 tbsp Olive Oil
- 1-2 tsp Minced Garlic
- ¼ tsp Kashmiri Chili Powder
- 2-3 tbsp Fresh Whipping Cream/Malai
- Salt (to taste)
- 1 tsp Sugar (optional)
- 1 tsp Italian Seasoning
- 1 tsp Red Pepper Flakes
- ¼ cup Shredded Parmesan Cheese
- 3-4 Basil Leaves, Chopped
- For Pasta
- Boil water in a large pot. Once boiling, add salt and olive oil.
- Add the pasta and cook until al dente or according to the package instructions.
- Drain the cooked pasta and set aside. Reserve the strained pasta water for later use.
- For Makhani Sauce
- Heat butter in a pan. Once melted, add cumin seeds and let them crackle. Add the bay leaf, black cardamom, and cinnamon, roast briefly.
- Add garlic, ginger, cashew nuts, and dry chilies, cooking until slightly golden brown.
- Add chopped onion and sauté until soft and translucent. Then, add tomato and melon seeds; stir and cook.
- Pour in ½ cup of reserved pasta water and simmer until the mixture becomes soft.
- Stir in chili powder, garam masala, coriander powder, kasuri methi, and salt. Mix well.
- Add coriander leaves, let the mixture cool, and blend in a blender jar until smooth.
- Process
- Heat butter and olive oil in a large pan. Add minced garlic and sauté until golden brown.
- Stir in chili powder and cook briefly until aromatic. Add the prepared sauce and 1 cup of reserved pasta water.
- Bring to a gentle boil, then add fresh cream. Mix and cook on low flame.
- Fold in the cooked pasta, then season with sugar, Italian seasoning, red chili flakes, and salt. Combine thoroughly.
- Sprinkle shredded Parmesan cheese on top, garnish with chopped basil, and cover with a lid. Cook on low flame for 3-4 minutes until the cheese melts slightly.
- Serve hot, garnished with extra cheese if desired, alongside buttery bread and salad.
Sauté Spices Properly: Ensure the spices and aromatics are cooked well to develop deep, authentic flavors in the sauce.
Blend Smoothly: Blend the makhani sauce to a fine paste for a creamy and rich texture. Strain it if necessary to remove any bits.
Don’t Overcook Pasta: Cook the pasta until al dente as it will soften further when combined with the sauce.
Use Fresh Ingredients: Fresh cream, basil, and Parmesan cheese make a huge difference in the flavor and presentation.
