Culture-Blend Spaghetti recipe

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Ingredients

1 (16 ounce) package spaghetti
1 tablespoon oil
1 onion, chopped
1 bunch fresh parsley, stems removed and leaves chopped
3 cloves garlic, minced
9 cardamom pods
1 cinnamon stick
½ teaspoon ground turmeric
½ teaspoon cumin seeds
2 (14.5 ounce) cans Italian-style diced tomatoes
1 tablespoon white sugar
½ (7 ounce) container Greek yogurt
kosher salt to taste

Nutrition Info

287.9 calories
carbohydrate: 53.7 g
cholesterol: 2.8 mg
fat: 4 g
fiber: 4 g
protein: 9.7 g
saturatedFat: 1.1 g
servingSize: -
sodium: 518.4 mg
sugar: 9.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and return spaghetti to pot.

  2. Heat oil in a skillet over medium heat. Cook and stir onion in the hot oil until softened, about 5 minutes. Add parsley, garlic, cardamom pods, cinnamon stick, turmeric, and cumin seeds to onion, cook and stir until garlic is softened, 2 to 3 minutes. Stir tomatoes and sugar into onion mixture and cook until heated through and fragrant, 5 to 10 minutes.

  3. Pour tomato sauce mixture over spaghetti and mix well. Stir yogurt and salt into spaghetti mixture.

Recipe Yield

8 servings

Recipe Note

I was looking for a way to use spices that help with health such as turmeric, cinnamon, and cardamom pods, but I had spaghetti. So I made up this recipe. My family really enjoyed it. It's kind of a blend of the Indian recipes I've tried recently and regular spaghetti. My husband thought it might taste good with chicken added.

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