Pasta Vegetable Masala Recipe – Easy Indian-Spiced Penne

Last Updated on 2 months by Neha Deshmukh

Pasta Vegetable Masala Recipe – Easy Indian-Spiced Penne

Introduction

Okay, let’s be real – who doesn’t love a good pasta night? But sometimes, you crave something a little…different. I first stumbled upon this Pasta Vegetable Masala when I was trying to use up some veggies and wanted a comforting, flavorful meal. It’s a beautiful fusion of Italian and Indian flavors, and honestly, it’s become a regular in my kitchen. It’s surprisingly easy to make, and the aroma while it’s simmering is just divine. Get ready to ditch the traditional tomato sauce and embrace a whole new world of pasta possibilities!

Why You’ll Love This Recipe

This isn’t your average pasta dish. It’s packed with fresh vegetables, warmly spiced with classic Indian flavors, and comes together in under 30 minutes. It’s a fantastic way to sneak in some extra veggies, and it’s a guaranteed crowd-pleaser – even for those who aren’t huge fans of spice! Plus, it’s a fun and unexpected twist on a familiar favorite.

Ingredients

Here’s what you’ll need to create this delicious Pasta Vegetable Masala:

• 1 cup penne pasta (about 180g)
• 4 cups water (960ml)
• ½ teaspoon salt (3g)
• ½ cup finely chopped spring onions or onions (about 60g)
• ½ teaspoon ginger-garlic paste (about 5g)
• 1 cup finely chopped tomatoes (about 150g)
• ½ teaspoon turmeric powder (2g)
• ½ teaspoon cumin powder (2g)
• ½ teaspoon black pepper powder (2g)
• ½ to 1 teaspoon Kashmiri red chili powder (2-5g)
• ½ teaspoon coriander powder (2g)
• ½ cup finely chopped carrots (about 60g)
• ½ cup green peas (about 80g)
• ½ cup finely chopped capsicum (bell pepper) (about 60g)
• ½ cup water (120ml)
• 2 tablespoons chopped coriander leaves (about 10g)
• 2 tablespoons chopped spring onion greens (optional) (about 10g)
• ½ teaspoon garam masala powder (2g)
• 2-3 tablespoons grated cheddar cheese or vegetarian parmesan (optional) (about 15-25g)

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Kashmiri Red Chili Powder: This is a game-changer. It gives the dish a beautiful vibrant red color and a mild, fruity spice. It’s not overly hot, so it’s perfect if you’re sensitive to spice. You can find it at most Indian grocery stores or online.
• Garam Masala: This is a blend of warming spices – typically cinnamon, cardamom, cloves, cumin, coriander, and black pepper. Every brand has its own unique flavor profile, so feel free to experiment!
• Vegetarian Parmesan: If you’re looking for a vegetarian alternative to traditional parmesan, you can find some excellent options made with microbial rennet. It adds a lovely salty, umami flavor.
• Pasta Shape: Penne works really well because the sauce clings to the ridges, but feel free to use any short pasta shape you like – rotini, fusilli, or even macaroni would be great.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Bring 4 cups of salted water to a boil in a large pot. Add the penne pasta and cook according to package directions, until al dente. Drain the pasta and set it aside.
2. Heat a tablespoon of oil in a pan or wok over medium heat. Add the finely chopped spring onions (or onions) and sauté until they become translucent. Then, add the ginger-garlic paste and cook for about a minute, until fragrant. You’ll know it’s ready when you can really smell that lovely aroma!
3. Add the finely chopped tomatoes to the pan and cook until they soften and become pulpy – about 5-7 minutes. Stir occasionally to prevent sticking.
4. Now for the spices! Mix in the turmeric powder, cumin powder, black pepper powder, Kashmiri red chili powder, and coriander powder. Stir well to combine and cook for another minute, allowing the spices to bloom.
5. Add the chopped carrots, green peas, and capsicum to the pan. Sauté for about a minute, just to lightly coat them in the masala.
6. Pour in ½ cup of water, cover the pan, and simmer for about 5-7 minutes, or until the vegetables are tender.
7. Add the cooked pasta to the masala and toss gently to coat it evenly. Make sure every piece of pasta is covered in that delicious sauce!
8. Finally, stir in the chopped coriander leaves, spring onion greens (if using), and garam masala powder. Give it one last good mix.
9. Serve hot, garnished with grated cheddar cheese or vegetarian parmesan, if desired.

Expert Tips

• Don’t overcook the pasta! Al dente is key – it should have a slight bite to it.
• If the masala seems too dry, add a splash more water.
• Taste and adjust the seasoning as needed. Everyone’s spice preference is different!

Variations

• My Family’s Favorite: We love adding a handful of spinach towards the end for an extra boost of nutrients.
• Spicy Kick: If you like things really hot, add a pinch of cayenne pepper or a finely chopped green chili.
• Creamy Version: Stir in a tablespoon of cashew cream or coconut milk at the end for a richer, creamier sauce.

Vegan Adaptation

This recipe is easily made vegan! Simply omit the cheese garnish. You can also ensure your garam masala doesn’t contain any animal-derived ingredients (some blends may include bone char-processed sugar).

Gluten-Free Adaptation

To make this gluten-free, simply use gluten-free pasta! There are tons of great options available now, made from rice, corn, or quinoa.

Spice Level Adjustment

• Mild: Use ½ teaspoon Kashmiri red chili powder or omit it altogether.
• Medium: Use ¾ teaspoon Kashmiri red chili powder.
• Hot: Use 1 teaspoon Kashmiri red chili powder and a pinch of cayenne pepper.

Festival Adaptation

For a Navratri-friendly version, simply skip the onion and garlic! You can add a pinch of asafoetida (hing) to the oil when you start sautéing the tomatoes to add a similar depth of flavor.

Serving Suggestions

This Pasta Vegetable Masala is delicious on its own, but it also pairs well with a side of raita (yogurt dip) or a simple green salad. A warm piece of naan bread is also fantastic for soaking up all that flavorful sauce!

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 dish suitable for meal prepping?

Absolutely! This pasta masala holds up really well in the fridge. It’s a great option for a quick and easy lunch or dinner during the week.

Can I use different vegetables in this pasta masala?

Definitely! Feel free to swap out the carrots, peas, and capsicum for other vegetables you enjoy – cauliflower, broccoli, mushrooms, or zucchini would all be delicious.

What type of oil is best for making this recipe?

I usually use vegetable oil or canola oil, but you can also use olive oil or coconut oil.

Can I adjust the amount of red chili powder to control the spice level?

Yes, absolutely! Start with a smaller amount and add more to taste.

What is Garam Masala, and where can I find it?

Garam masala is a blend of warming spices commonly used in Indian cuisine. You can find it at most Indian grocery stores or online.