Pasta Recipe- Cumin & Garlic Bow Tie Pasta with Veggies

Last Updated on 2 months by Neha Deshmukh

Pasta Recipe- Cumin & Garlic Bow Tie Pasta with Veggies

Introduction

Okay, so I have to confess – I love a good pasta night. But sometimes, you crave something a little different, right? Something with a bit of a kick, a little warmth… That’s where this Cumin & Garlic Bow Tie Pasta with Veggies comes in! It’s a super easy recipe that beautifully blends Italian comfort food with the lovely, familiar flavours of Indian cuisine. Trust me, it’s a winner.

Why You’ll Love This Recipe

This isn’t your average pasta dish. It’s quick – ready in about 25 minutes – and packed with flavour. The cumin and garlic create a wonderfully aromatic base, and the veggies add a lovely freshness. It’s a fantastic way to sneak in some extra vegetables, and honestly, it’s just so satisfying. Plus, it’s easily adaptable to your tastes!

Ingredients

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

• 1 cup bow tie pasta (farfalle) – about 150g
• 1 small carrot, diced
• ½ small capsicum (bell pepper), diced
• 1 big onion, chopped
• 1 tablespoon pasta sauce
• ¾ – 1 cup water (180-240ml)
• ½ teaspoon jeera (cumin seeds)
• 2 teaspoons crushed garlic
• 1 teaspoon olive oil
• 1 tablespoon butter
• ½ teaspoon black pepper
• ¼ teaspoon mixed herbs
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! The star of the show, in my opinion, is the cumin. It’s such a classic Indian flavour, and it works so well with pasta. Don’t skimp on it!

I usually use a simple tomato-based pasta sauce for this, but feel free to experiment. A marinara or arrabbiata sauce would also be lovely. As for the veggies, carrots and capsicum are my go-to, but you could easily swap them out for whatever you have on hand. Peas, beans, zucchini… the possibilities are endless!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, get your pasta going. Cook the bow tie pasta in salted boiling water until it’s al dente – that means it should still have a little bite to it. Drain it and set it aside.
2. Now, heat the olive oil and butter in a large skillet over medium heat. Once the butter is melted, add the cumin seeds. Let them splutter for a few seconds – this really releases their flavour. Then, add the crushed garlic and sauté for about 2 minutes, until it smells amazing.
3. Add the chopped onion and cook until it becomes translucent. Next, toss in the diced carrots and capsicum and sauté for another 2-3 minutes, until they start to soften but are still a little crisp.
4. Pour in the pasta sauce and water. Give it a good stir, then cover the skillet and let it simmer for 3-4 minutes, until the vegetables are tender-crisp.
5. Season with crushed black pepper, mixed herbs, and salt. Remember to taste as you go – you might need to adjust the salt depending on how salty your pasta water was.
6. Finally, add the cooked pasta to the skillet and toss everything together really well, making sure the pasta is coated in all that delicious sauce. Serve immediately and enjoy!

Expert Tips

• Don’t overcook the pasta! Al dente is key for the best texture.
• Keep a close eye on the garlic – you don’t want it to burn. Burnt garlic is bitter!
• If the sauce gets too thick, add a splash more water.

Variations

• Vegan Adaptation: Swap the butter for a plant-based butter alternative and make sure your pasta sauce is vegan-friendly. Easy peasy!
• Gluten-Free Adaptation: Simply use gluten-free pasta. There are some great options available these days.
• Spice Level: Want a little more heat? Add a pinch of chili flakes along with the cumin seeds. My friend, Priya, loves to add a generous pinch!
• Quick Weeknight Meal: To save time, use pre-cut veggies or frozen mixed vegetables.

Serving Suggestions

This pasta is fantastic on its own, but it’s also great with a side salad. A simple green salad with a lemon vinaigrette would be perfect. You could also sprinkle some grated Parmesan cheese on top, if you like.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. It might need a splash of water to loosen it up.

FAQs

• What type of pasta sauce works best in this recipe? A simple tomato-based sauce is ideal, but marinara or arrabbiata also work well.
• Can I use other vegetables like peas or beans? Absolutely! Feel free to get creative with your veggies.
• How can I adjust the cumin flavour to my preference? Start with ½ teaspoon and add more to taste.
• Is this dish suitable for meal prepping? Yes, but the pasta might absorb some of the sauce when stored. Add a little extra sauce before reheating.
• What is the best way to prevent the pasta from sticking together? Make sure to use plenty of water when cooking the pasta and drain it well. Tossing it with a little olive oil after draining also helps.