If you have not yet tried to add some masala fusion to pasta sauce, you are missing out!!! This was something I did as a kid growing up. When hunger kicked in, and I wanted to eat something satisfying yet with a spicy kick, my go to was always a spicy masala pasta. You know, one of those recipes, where it is not actually a recipe. You simply throw together whatever spices you have on hand, a mish mosh of ingredients.
Sometimes those are the best dishes!! I tried to recreate one of my childhood favorites with zoodles. Low carb, quick and easy week day meal and best of all nutritious and healthy! I used fat free Half & Half, but feel free to use low fat or the full fat version.
I suggest you make this sauce ahead of time to keep on hand for whenever a craving strikes & thank me later!
Masala Zoodles
Ingredients
- 2 tbsps olive oil
- 1/2 tsp mustard seeds
- 1/4 cup red onions diced
- 3 cloves fresh garlic thinly sliced or minced
- 1/2 tsp turmeric
- 1 tsp cumin
- 1 tsp garam masala
- 2 tsps chaat masala
- 1 tsp red chili powder
- 1 15 oz can tomato sauce
- 1/2 cup fat free half and half
- 1-2 tsps sugar depending
- 1 lb package pre cut zoodles about 3 medium zucchinis spiralized
- 1 tsp parsley
- 1 tsp oregano
- 2 tsps garlic powder
- Salt and cracked black pepper according to taste
- 1/2 cup reduced fat Kraft parm cheese or reduced fat mozzarella cheese shredded
- 1/4 cup chopped cilantro for garnish
Instructions
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In a large wok, heat olive oil and mustard seeds, until mustard seeds begin to sizzle. Next add in: turmeric, cumin, garam masala, chaat masala, red chili powder, diced onions and chopped garlic. Mix well. Once onions start to brown slightly, add in tomato sauce and half & half. Continue to stir frequently for 2-3 minutes. Sprinkle in 1 tsp of sugar first, taste test to see if you would like to add more in. Sometimes the tomato sauce can be a bit tangy, so I like to add sugar. Depending on which tomato sauce you use, you may need to use up to 2 tsps of sugar.
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Add in zoodles and mix together. Allow zoodles to cook for 5 minutes for a crunchy texture, or 10 minutes for a well done texture. I prefer to cook for 10 minutes, to allow all spices to blend together. Lastly, mix in oregano, parsley, garlic powder, salt and pepper.
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Top with cilantro and serve with Parmesan cheese! Or Mozzarella! Or both!
Recipe Notes
Two ingredients I top these zoodles with are: Sour Cream & Nirav Garlic Chutney. If you have any of these on hand.. do try it!! It is purely optional!
