Cream & Onion Makhana Pasta Topping
Pasta needs crunch. Traditionally that's breadcrumbs, pine nuts, or a parmesan crust. This is none of those — and honestly, it's better than all of them. Better Batch Cream & Onion makhana, slightly crushed and scattered over hot pasta, melts just enough on the outside to create a coating while staying crisp in the centre. It sounds like a stretch until you try it once.
WHAT YOU NEED
- 200g pasta of your choice (spaghetti or rigatoni work best)
- 1 pack Better Batch Cream & Onion makhana
- 3 cloves garlic, thinly sliced
- 3 tbsp good olive oil
- A large handful of fresh parsley or basil
- Salt and black pepper
- Parmesan or nutritional yeast (optional)
- Chilli flakes (optional)
Method
Cook pasta to al dente in well-salted water. Reserve ¼ cup pasta water before draining.
While pasta cooks, warm olive oil in a wide pan on medium-low heat. Add garlic and cook slowly until golden and fragrant - about 3 minutes. Don't rush this step.
Lightly crush the makhana: put in a zip-lock bag and press gently with your palm. You want roughly broken pieces, not powder.
Add drained pasta to the garlic oil. Add a splash of pasta water and toss to coat.
Plate the pasta. Immediately scatter the crushed Cream & Onion makhana on top.
Why this works: The Cream & Onion flavour has a savoury, lightly tangy quality that functions almost like a seasoned breadcrumb — except it has more protein, more texture variation, and doesn't turn to paste when it hits warm food.
Extend it
This topping works on creamy soups (try it on a bowl of tomato shorba), grain bowls, roasted vegetables, and dal. Better Batch Cheese & Herb works equally well for richer dishes.