Author: The Galavanting Gastronome

Love writing about food and travel (www.thegalavantinggastronome.com) and my conversations with God (https://gitanjali.yoga). Born and raised in India. Sailor's daughter. Travel is in my DNA. Married to a scientist, who is a chemist professionally and in every other culinary way. Food, coffee, cocktails, BBQ, smoked meats, rubs, sauces...he experiments with it all - with way more wins than misses. We love the outdoors. Hiking, kayaking and camping make us happy. We are equal opportunity foodies. We love hole-in-the-wall little mom and pop places, and multi-coursed Michelin star meals as well. And, we love talking about what we love about the food, drink, coffee and anything else we get to try.

Brown Rice Quinoa Pasta with an Indian Spice inspired Pasta Sauce

by The Galavanting Gastronome, posted in Inspiration, Nutrition

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  • 1 medium diced onion
  • 1T evoo
  • 5-7 curry leaves
  • 2-5 cloves diced garlic
  • 1/2 tsp turmeric, 1/2 tsp salt, 1 tsp cumin, 1 tsp corriander powder
  • Jar of organic marinara sauce
  • diced fresh cilantro for garnish

Sautee the onion till golden brown, be patient. You don’t want glassy onion.
Add the curry leaves and watch out they will sputter
Add garlic and sautee mix for a minute or two
Add seasoning and stir it till well mixed and starting to smell fragrant; 1-2 min
Add in marinara sauce and mix well, let it simmer for 3-5 minutes
Toss in pasta cooked per package directions, I usually add 1-2T of light olive oil to the water to boil before adding pasta (I like to drain, then rinse and drain the pasta to get rid of the gooey-ness)
Sprinkle with fresh cilantro
Enjoy!
IF you make it, please let me know what you think!