Heat olive oil in a 12 inch skillet over medium heat. Add garlic, ginger, onion and dry spices. Lower the heat and cook until translucent and fragrant about 5 minutes.
Add carrots and tomatoes and stir until combined.
Pour the whole box of pasta into the skillet and add broth ensuring that the liquid covers the pasta. Add peas.
Turn on the burner to high and set your timer for 10 minutes. Optional add about 1/2 teaspoon (3mL) of salt to taste. Cook on high, stirring regularly, until most of the liquid is absorbed, about 10 minutes but may vary by stove.
Remove from heat. After plating, put a dollop of yogurt in the center of each serving and sprinkle fresh cilantro leaves over the top of each dish.
This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click here. By closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.
See whole pasta range
