Quick Pasta Recipe – Capsicum, Broccoli & Tomato Ketchup

Last Updated on 4 months by Neha Deshmukh

Quick Pasta Recipe – Capsicum, Broccoli & Tomato Ketchup

Introduction

Okay, let’s be real – sometimes you just need a quick, comforting meal, right? Especially on those busy weeknights when cooking feels like a chore. This pasta recipe is my go-to for exactly that! It’s packed with veggies, super flavorful, and honestly, ridiculously easy. I first made this when my kids were having a particularly fussy day, and it was a total hit. It’s become a family favorite ever since! Plus, using the pressure cooker makes it even faster.

Why You’ll Love This Recipe

This isn’t your typical creamy pasta sauce. It’s a vibrant, slightly tangy, and totally addictive tomato ketchup-based sauce loaded with fresh vegetables. It’s a fun twist on classic pasta, and it’s ready in under 30 minutes! Seriously, what’s not to love? It’s perfect for a quick lunch, a simple dinner, or even a potluck.

Ingredients

Here’s what you’ll need to whip up this delicious pasta:

• 1 cup pasta (any shape you like!) – about 150-200g
• 1 cup water (240ml) – plus a little extra for boiling if not using a pressure cooker
• 1 tbsp oil (15ml)
• 2 tbsp finely chopped garlic (about 4-5 cloves)
• 1 onion, finely chopped
• 1 tomato, finely chopped
• ½ cup capsicum, small cubes (about 75g)
• 1 cup broccoli, small florets (about 100g)
• ½ cup carrot, small cubes (about 75g)
• 1 tbsp tomato ketchup (15ml)
• 1 tsp red chili flakes (adjust to your spice preference!)
• 1 tsp oregano
• Salt as needed
• 3 tbsp grated mozzarella cheese (about 30g)

Ingredient Notes

Let’s talk ingredients for a sec! I love using a Prestige Svacch pressure cooker for this because it cuts down on cooking time so much. But don’t worry if you don’t have one – I’ll cover that in the FAQs. The tomato ketchup might sound unusual, but it creates a surprisingly delicious and slightly sweet base for the sauce. It’s a little secret weapon! And feel free to swap out the veggies for whatever you have on hand. Bell peppers, peas, or even mushrooms would work beautifully. Don’t be shy about adding more of your favorites!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in your Prestige Svacch pressure cooker over medium heat.
2. Sauté the chopped garlic until it’s golden and wonderfully aromatic – about 30 seconds. Be careful not to burn it!
3. Add the chopped onion and cook until it becomes translucent, around 2-3 minutes.
4. Stir in the chopped tomato and sauté for another 2 minutes until it softens up a bit.
5. Now, add the capsicum, broccoli, and carrots. Give everything a good mix.
6. Pour in the tomato ketchup, red chili flakes, oregano, and salt. Stir well to combine all those flavors.
7. Add the pasta and water (I usually use 1 ½ cups of water if I’m planning on storing leftovers).
8. Bring the mixture to a boil, then seal the pressure cooker and cook for 1 whistle.
9. Let the pressure release naturally. This is important for perfectly cooked pasta!
10. Gently stir the cooked pasta and top with the grated mozzarella cheese before serving. Enjoy!

Expert Tips

• Don’t overcook the pasta! The pressure cooker cooks it quickly, so keep a close eye on it.
• If the sauce seems too thick, add a splash of water.
• For a richer flavor, use a good quality tomato ketchup.
• Freshly grated mozzarella melts beautifully and tastes amazing.

Variations

• My friend Priya loves to add a handful of spinach in the last minute of cooking for an extra boost of nutrients.
• My kids sometimes ask for a sprinkle of parmesan cheese on top – can’t say no to that!
• For a creamier sauce, stir in a tablespoon of cream cheese after the pressure has released.

Vegan Adaptation

Want to make this vegan? It’s super easy! Simply swap the mozzarella cheese for a vegan mozzarella alternative. There are some great options available these days.

Gluten-Free Adaptation

If you’re gluten-free, just use your favorite gluten-free pasta! There are tons of options made from rice, corn, or quinoa.

Spice Level Adjustment

Don’t like things too spicy? Reduce the amount of red chili flakes, or even leave them out altogether. If you like a kick, add a pinch of cayenne pepper!

Quick Weeknight Meal Adaptation

To make this even faster, use pre-cut vegetables. You can find them in most supermarkets.

Serving Suggestions

This pasta is delicious on its own, but it also pairs well with a simple side salad or some garlic bread.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Is this pasta recipe suitable for kids?

Absolutely! It’s a great way to get them to eat their veggies. You can adjust the spice level to suit their taste.

Can I use a different type of cheese instead of mozzarella?

Yes, you can! Cheddar, Monterey Jack, or even a sprinkle of parmesan would all be delicious.

What if I don’t have a pressure cooker? Can I make this in a pot?

Definitely! Just cook the pasta in a pot of boiling water according to the package directions. Then, sauté the vegetables in a separate pan, add the ketchup and spices, and toss with the cooked pasta.

Can I add protein like chicken or paneer to this pasta?

Yes, absolutely! Cooked chicken or paneer would be a fantastic addition. Add it along with the vegetables.

How can I adjust the sweetness of the sauce?

If you find the sauce too sweet, add a squeeze of lemon juice or a dash of vinegar to balance the flavors.