Indian-Style Pasta Recipe – Spicy Tomato & Veggie Fusion

Last Updated on 2 months by Neha Deshmukh

Indian-Style Pasta Recipe – Spicy Tomato & Veggie Fusion

Introduction

Okay, so I have to confess – I love a good pasta night. But sometimes, you just crave something a little…different, right? I first made this Indian-style pasta when I was trying to use up some veggies and had a serious craving for spice. It’s a total fusion of flavors, blending the comfort of Italian pasta with the vibrant warmth of Indian spices. Trust me, it’s a game-changer! It’s quick, easy, and seriously satisfying.

Why You’ll Love This Recipe

This isn’t your average pasta dish. It’s a flavour explosion! Here’s why you’ll fall in love:

• Spicy & Flavorful: The blend of chili powder, turmeric, garam masala, and a touch of chili flakes creates a wonderfully complex and warming spice profile.
• Quick & Easy: Ready in under 30 minutes – perfect for busy weeknights.
• Veggie-Packed: Sneaks in a good dose of veggies, making it a little healthier too!
• Fusion Fun: A unique and exciting twist on a classic Italian favourite.

Ingredients

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

• 2 liters water
• 1 tbsp salt
• 2 cups pasta (any shape you like!)
• 2 tbsp olive oil
• 1 tbsp butter
• 2 cloves garlic, minced
• 1 green chili, finely chopped (adjust to your spice preference)
• 1 inch ginger, grated
• 1 medium onion, finely chopped
• 1 tsp chili powder
• ½ tsp turmeric powder
• 2 cups tomato puree (about 400g)
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• ½ tsp salt (or to taste)
• 2 tbsp sweet corn
• 2 tbsp chopped carrots
• 2 tbsp chopped capsicum (bell pepper)
• ½ cup pasta boiled water (reserved from cooking the pasta)
• 2 tbsp tomato sauce
• 1 tsp mixed herbs
• 1 tsp chili flakes (optional)
• ½ cup grated cheese (cheddar, mozzarella, or a blend)
• 2 tbsp fresh coriander, chopped for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Garam Masala: This is the star of the show! It’s a blend of warming spices that gives Indian dishes their signature flavour. You can find it in most supermarkets or Indian grocery stores.
• Chili Powder: I use Kashmiri chili powder for colour and mild heat, but feel free to use your favourite.
• Turmeric: Not just for colour! Turmeric has amazing health benefits and adds a lovely earthy flavour.
• Pasta & Indian Spices: Who knew these two could get along so well? The spices cling beautifully to the pasta, creating a truly harmonious blend.
• Onion & Garlic: Feel free to adjust the amount of chili and ginger to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring 2 liters of water to a boil in a large vessel. Add 1 tbsp of salt.
2. Add 2 cups of pasta and cook for about 7-8 minutes, or until al dente (slightly firm to the bite).
3. Once cooked, drain the pasta and rinse it with cold water to stop the cooking process. Set aside.
4. Now, heat 2 tbsp of olive oil and 1 tbsp of butter in a wok or large pan over medium heat.
5. Add 2 minced garlic cloves, 1 chopped green chili, and 1 inch of grated ginger. Sauté for a minute until fragrant – don’t let the garlic burn!
6. Add 1 chopped onion and sauté until it turns translucent and slightly golden.
7. Lower the heat and stir in 1 tsp of chili powder and ½ tsp of turmeric powder. Sauté for another 30 seconds until aromatic.
8. Pour in 2 cups of tomato puree and cook for about 5-7 minutes, stirring occasionally, until it thickens and the oil starts to separate from the sides.
9. Add 1 tsp of coriander powder, 1 tsp of cumin powder, 1 tsp of garam masala, and ½ tsp of salt. Sauté for 2 minutes, stirring constantly.
10. Toss in 2 tbsp of sweet corn, 2 tbsp of chopped carrots, and 2 tbsp of chopped capsicum. Cook for about 1 minute.
11. Pour in ½ cup of the pasta boiled water, 2 tbsp of tomato sauce, 1 tsp of mixed herbs, and 1 tsp of chili flakes (if using). Simmer for 2-3 minutes until everything is well combined.
12. Stir in ½ cup of grated cheese until it melts and the sauce becomes creamy and luscious.
13. Add the boiled pasta to the sauce and mix thoroughly to coat it evenly.
14. Garnish with 2 tbsp of fresh coriander and serve hot with extra cheese on top, if desired!

Expert Tips

• Don’t Overcook the Pasta: Al dente is key! It will continue to cook slightly in the sauce.
• Reserve Pasta Water: This starchy water helps to bind the sauce and pasta together beautifully.
• Taste as You Go: Adjust the salt and spice levels to your liking.

Variations

• Vegan Adaptation: Skip the butter and cheese, and use a plant-based cheese alternative.
• Gluten-Free Adaptation: Simply use your favourite gluten-free pasta!
• Spice Level Adjustment:
  • Mild: Reduce the chili powder and skip the chili flakes.
  • Medium: Use the recipe as is.
  • Hot: Add an extra pinch of chili powder or a finely chopped red chili.
• Festival Adaptation (Navratri-friendly): Omit the onion and garlic for a version suitable for Navratri fasting. You can add a pinch of asafoetida (hing) for flavour.

Serving Suggestions

This pasta is fantastic on its own, but here are a few ideas to complete the meal:

• A side of garlic bread (because, why not?)
• A simple green salad
• A dollop of plain yogurt to cool down the spice

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What type of pasta works best for this Indian-style sauce? Penne, fusilli, or rotini are great choices because their ridges hold the sauce well. But honestly, any shape you like will work!
• Can I make this pasta dish ahead of time? You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Just cook the pasta when you’re ready to serve.
• How can I adjust the spice level to my preference? Easily! Reduce or increase the amount of chili powder and chili flakes. You can also add a pinch of cayenne pepper for extra heat.
• What is Garam Masala and where can I find it? Garam masala is a blend of ground spices common in Indian cuisine. You can find it in most supermarkets in the spice aisle, or at Indian grocery stores.
• Can I use fresh tomatoes instead of tomato puree? Yes, absolutely! You’ll need about 4-5 medium-sized tomatoes, blanched, peeled, and pureed.