Tuna tortellini curry

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A completely non-authentic Indian pasta dish.

Preparation time: 10 min
Cooking time: 20 min

Serves: 2-4


2 cups tortellini (fresh or dried)
265 g (2 cans) drained tuna
284 ml (1 can) cream of mushroom soup
84 ml (1 can) mushrooms
1 Tbsp minced garlic
1 Tbsp Patak's vindaloo curry paste
1/2 cup vinegar


Mix all ingredients (except the tortellini) in a pan and simmer until the consistency of a thick sauce. Stir frequently to prevent sticking and burning.
Bring a pot of water to the boil and add the tortellini 5-10 minutes before the sauce is ready (depending on whether you use fresh or dried pasta). When the pasta is ready, drain it and serve with the sauce on top.
Grated parmessan cheese may be sprinkled over the sauce after serving.

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