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Masala pasta recipe | How to make pasta | Indian style pasta
Indian style masala pasta made with pasta, veggies, spices & herbs. This pasta recipe makes for a super quick dinner or brunch.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
Prep Time
10
minutes
Cook Time
15
minutes
Total Time
25
minutes
Servings
3
Author
Swasthi
Ingredients (1 cup = 240ml )
2
cups
pasta
2
tablespoon
olive oil
or butter (divided) (adjust to taste)
½
teaspoon
cumin seeds
(jeera)
3
cloves
garlic
chopped finely
⅓
teaspoon
salt
(+ ½ tsp for boiling pasta)
½
teaspoon
red chili powder
(adjust to taste)
½
teaspoon
garam masala
or pav bhaji masala or any other masala powder
½
teaspoon
kasuri methi
(coriander leaves)
2
tablespoon
cream
as needed (optional)
vegetables
1
large
onion
chopped finely
¾ to 1
cup
tomatoes
chopped mashed or pureed (do not use very sour tomatoes)
2
carrots
chopped or as needed
¼ to ½
cup
green peas
¼
cup
capsicum
(bell pepper) - chopped
How to make the recipe
Preparation
In a large pot, bring 6 cups of water to a boil.
When the water begins to boil rapidly, add half teaspoon salt and pasta.
Cook till al dente on a medium to high flame.
I suggest referring the instructions on the pack of pasta.
While the pasta cooks, rinse and chop the veggies.
Drain off the pasta to a colander when done and rinse in cold water.
Set aside. Reserve 3 to 4 tablespoons of pasta cooked water.
How to make masala pasta
Heat 1 tablespoon oil in a pan. When the oil turns hot, add cumin.
When they begin to splutter, then add finely chopped garlic.
Fry till it begins to smell good for a minute or two.
Add onions and fry until they turn pink.
Then add chopped veggies and fry for about 2 minutes.
Next mash the tomatoes well and add it to the pan along with salt.
Cook until the tomatoes turn soft and blend well with veggies. The raw smell of tomatoes should disappear.
Add kasuri methi, red chili powder and masala powder.
Stir well and fry for a minute. Switch off the stove. If using cream add now and stir.
Add cooked pasta and 1 tablespoon oil. Toss well. Adjust salt as needed.
Add coriander leaves. If the pasta looks dry, then pour 1 to 2 tablespoons pasta cooked water.
Serve masala pasta hot.
NUTRITION (estimation only)
Serving:
3
g
|
Calories:
309
kcal
|
Carbohydrates:
46
g
|
Protein:
8
g
|
Fat:
10
g
|
Saturated Fat:
1
g
|
Sodium:
482
mg
|
Potassium:
493
mg
|
Fiber:
5
g
|
Sugar:
8
g
|
Vitamin A:
7620
IU
|
Vitamin C:
35.6
mg
|
Calcium:
53
mg
|
Iron:
1.9
mg