This desi pasta is one of those simple dinners we should all know how to make. It’s the perfect go-to for a busy weeknight, and it’s also a dish fit for a weekend or even to serve to guests. There’s a lot of things I love about this Indian style masala pasta. It’s a versatile recipe so you can add different kind of vegetables you might already have on hand. It’s a great way to add a lot of veggies into your meal, it’s a great way to use up all those veggies in the fridge, it’s filling and satisfying. And, of course, it’s super tasty! I love that creamy, spicy, slightly tangy and mix of Indian-Italian flavor you get over every single bite.
Ingredients needed
Penne pastaOlive oilFresh veggies including onion, ginger, garlic, tomatoes, green peas, carrot, and bell pepperSpices including red chili powder, coriander powder, garam masala, dried fenugreek leaves, dried oregano, salt and pepperHeavy creamKetchup
How to make Masala Pasta?
- Cook the pasta according to package instructions. Drain the liquid while reserving about ¾ cups of water.
- As soon as you add pasta to the boiling water, make the sauce on another stove. Heat the oil in a pan on medium heat. Once hot add chopped onions and garlic.
- Cook till onions become soft and translucent.
- Then add tomatoes.
- Cook till tomatoes become soft and mushy.
- Add veggies (carrot, peas, bell pepper, red pepper) and salt.
- Mix, cover and cook till veggies are soft and tender. During the cooking process if sticks to the bottom of the pan then sprinkle little boiling water from pasta and continue cooking.
- Then add all the spice powders (black pepper powder, turmeric powder, coriander powder, red chili powder, garam masala, kasoori methi, and dried oregano).
- Mix well and cook for a minute.
- Then add reserved pasta water, mix and bring it to a simmer.
- Then add ketchup and heavy cream.
- Mix well and cook for a minute.
- Add cooked pasta.
- Mix well.
- Sprinkle chopped cilantro and serve.
Can I use different vegetables than those here?
This is a versatile recipe and you can use different kinds of veggies based on what you have on hand. Cauliflower, broccoli, sweet corn, baby corn, mushroom, or green beans are other good choices. If using any of these veggies then I would saute them separately and add into the sauce. You can use spinach leaves as well. One thing for sure though, don’t leave out the bell pepper and onion, they both add great flavor here. Check out more pasta recipesSpaghetti Indian style (with spicy tomato sauce) Roasted red pepper pastaParsley cilantro pesto pastaSpaghetti aglio e olioPasta with peas (ricotta, lemon sauce)
