Give your pasta night an Indian twist with this easy, vibrant Masala Pasta—the ultimate fusion comfort food! Perfectly cooked penne pasta gets tossed in a rich, aromatic tomato masala loaded with a medley of colourful vegetables and signature Indian spices. This mouthwatering desi pasta packs bold flavours, making it ideal for busy weeknight dinners, lunchboxes, or a fun weekend brunch that suits both adults and kids. With no fancy sauces or heavy cheese needed, it’s a delicious, lighter and spicier alternative to classic Italian pasta.
What’s truly fantastic about this Indian Style Pasta is its adaptability; you can swap in your favourite veggies like carrots, beans, peas, mushrooms, or even snow peas and mix up the sauces from tangy tomato ketchup to creamy mayo for new textures. Control the spice by adding or skipping chilli powder to match your family’s preferences. In just 30 minutes, you’ll have a hearty, flavour-packed meal ready that easily fits into any Indian meal repertoire and is sure to satisfy spice lovers.
Masala Pasta Recipe | Indian Style Pasta
Print RecipeIngredients
- 1 cup penne pasta, or any pasta shape
- Water, for boiling
- ½ tsp salt
- 1 tsp oil
- 1 tsp butter
- 2 cloves garlic, finely chopped
- 1 inch ginger, finely chopped
- ½ onion, finely chopped
- 1 cup tomato pulp
- ¼ tsp turmeric powder
- ½ tsp Kashmiri red chilli powder
- 2 tbsp tomato sauce
- ½ tsp garam masala
- ½ tsp salt
- 2 tbsp corn
- ¼ capsicum, finely chopped
- ¼ carrot, finely chopped
- 2 tbsp peas
- 7 broccoli florets
- 3 tbsp water
- ½ tsp mixed dried herbs (basil, marjoram, oregano, rosemary, sage, thyme)
Instructions
Boil pasta in salted water until al dente. Drain and set aside.
Heat oil and butter in a pan. Add chopped ginger and garlic; sauté until fragrant.
Add onions and cook until soft and translucent.
Stir in the tomato pulp and cook, stirring occasionally, until it thickens.
Mix in turmeric, Kashmiri chilli powder, garam masala, and salt. Cook the spices for a minute.
Toss in corn, capsicum, carrot, peas, and broccoli. Sauté briefly.
Add water, cover the pan, and simmer for about 5 minutes until vegetables are just tender.
Pour in tomato sauce and sprinkle with mixed herbs. Mix thoroughly.
Add the cooked pasta, tossing it well in the masala sauce until evenly coated. Serve hot, with optional cheese topping.
Notes
Tips:
Use any pasta shape like macaroni, fusilli, or spaghetti if penne isn’t on hand., Feel free to switch up the veggies based on the season or availability., Control the spice by increasing or skipping the chilli powder for a milder dish., For a creamier version, stir in a spoonful of plain mayonnaise or add a splash of cream at the end., Tomato ketchup or store-bought pasta sauces work well if you’re short on time., Do not overcook the veggies; keeping them slightly crisp adds great texture., Leftovers make an excellent packed lunch for the next day., Serve immediately for the best flavour and texture.
No Comments