Pasta with Mixed Vegetables Recipe – Easy Tomato-Nutmeg Sauce

Last Updated on 4 months by Neha Deshmukh

Pasta with Mixed Vegetables Recipe – Easy Tomato-Nutmeg Sauce

Introduction

Hey everyone! I’m so excited to share this pasta recipe with you. It’s a comforting, flavorful dish that’s become a real weeknight staple in my kitchen. I first made this when I was craving something a little different, something that blended the familiar comfort of pasta with a hint of Indian-inspired warmth. The nutmeg is the secret – trust me on this one! It adds such a lovely depth of flavor. This isn’t your typical Italian pasta; it’s a little bit of India meets Italy, and it’s absolutely delicious.

Why You’ll Love This Recipe

This pasta with mixed vegetables is a winner for so many reasons! It’s quick to make – ready in under 30 minutes. It’s packed with goodness from all those veggies. And the tomato-nutmeg sauce is just… chef’s kiss. It’s a fantastic way to get a balanced meal on the table, even on busy evenings. Plus, it’s easily adaptable to your preferences – more veggies, a little spice, or a vegan twist, it’s all good!

Ingredients

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

• 1 cup mixed vegetables (chopped) – about 200g
• 2.5 cups water
• ¼ teaspoon salt (plus more for pasta water)
• ¼ teaspoon oil
• 100 grams pasta (penne, fusilli, or rotini work well)
• 2 large tomatoes
• 2 tablespoons olive oil
• 1 bay leaf
• 4 garlic cloves
• ⅓ cup onions
• 1.25 cups button mushrooms – about 150g
• ⅓ cup capsicum (green bell pepper)
• ½ teaspoon sugar
• ⅛ teaspoon nutmeg powder
• ¼ teaspoon black pepper
• ⅓ cup sweet corn kernels
• 1 teaspoon fresh basil leaves

Ingredient Notes

Let’s talk ingredients! Nutmeg might seem a little unusual in pasta sauce, but it’s actually quite common in Indian cooking, especially in Mughlai cuisine. It adds a warm, subtle sweetness that complements the tomatoes beautifully.

When it comes to veggies, feel free to get creative! Carrots, peas, beans, cauliflower – anything goes. In India, we often use whatever seasonal vegetables are available. I’ve used button mushrooms here, but you can easily swap them for shiitake or oyster mushrooms.

As for pasta, in India, you’ll often find penne, fusilli, or rotini being used. They hold the sauce really well. But honestly, any short pasta shape will work perfectly!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, steam your mixed vegetables until they’re tender but still have a little bite. I usually do this for about 8-10 minutes. Set them aside.
2. Next, get a pot of salted water boiling and cook your pasta until it’s al dente – that means it’s cooked through but still firm to the bite. Drain it and set it aside too.
3. While the pasta is cooking, let’s make the sauce. Blend those two large tomatoes into a smooth puree.
4. Heat the olive oil in a pan over medium heat. Add the bay leaf and garlic cloves. Sauté for a minute or two until you can smell that lovely garlic fragrance.
5. Add the chopped onions and sauté until they become translucent – about 3-4 minutes.
6. Pour in the tomato puree and let it cook for about 5-7 minutes, stirring occasionally, until it thickens slightly.
7. Now, add the mushrooms and capsicum. Sauté for another 6-7 minutes, until they’re softened.
8. Time for the magic! Season the sauce with sugar, nutmeg powder, black pepper, and salt. Give it a good stir.
9. Add the steamed vegetables and sweet corn kernels. Stir to combine.
10. Finally, add the cooked pasta to the pan and toss everything together until the pasta is nicely coated in the sauce.
11. Garnish with fresh basil leaves and serve immediately. A sprinkle of cheese is optional, but always welcome!

Expert Tips

• Don’t overcook the pasta! Al dente is key for the best texture.
• If the sauce is too thick, add a splash of pasta water to loosen it up.
• Taste as you go and adjust the seasoning to your liking.

Variations

• Vegan Adaptation: Skip the cheese and you’ve got a delicious vegan pasta dish!
• Gluten-Free Adaptation: Simply use gluten-free pasta. There are some great options available now.
• Spice Level Adjustment: If you like a little heat, add a pinch of chili flakes or a finely chopped green chili to the sauce. My friend, Priya, loves adding a whole green chili while the sauce simmers!
• Festival Adaptation: For a Navratri-friendly version, make sure to use permitted vegetables and skip the onion and garlic. Potatoes and paneer (Indian cheese) would be great additions.

Serving Suggestions

This pasta is fantastic on its own, but it also pairs well with a simple side salad. A crusty bread for soaking up the sauce is always a good idea too!

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 dish suitable for meal prepping?

Absolutely! It reheats really well, making it perfect for meal prepping. Just store the pasta and sauce separately to prevent the pasta from getting soggy.

Can I use different vegetables in this recipe?

Definitely! Feel free to use whatever vegetables you have on hand or your favorites.

What type of pasta works best with this sauce?

Penne, fusilli, and rotini are all great choices, but any short pasta shape will work.

How can I adjust the sweetness of the sauce?

Adjust the amount of sugar to your liking. You can also add a squeeze of lemon juice to balance the sweetness.

Can I make this sauce ahead of time?

Yes! You can make the sauce a day or two in advance and store it in the refrigerator. Just add the pasta and vegetables when you’re ready to serve.