Quick Macaroni Pasta Recipe – Veggie & Masala Indian Style

Last Updated on 4 months by Neha Deshmukh

Quick Macaroni Pasta Recipe – Veggie & Masala Indian Style

Hey everyone! If you’re anything like me, sometimes you just need a quick, comforting meal that hits all the right spots. This veggie and masala macaroni pasta is exactly that – a super easy, flavourful dish that comes together in under 30 minutes. I first made this when I was craving something a little different from the usual Indian fare, and it’s been a family favourite ever since! It’s the perfect blend of familiar comfort food with a lovely Indian twist.

Why You’ll Love This Recipe

This macaroni pasta isn’t just quick; it’s packed with flavour! The Smith and Jones pasta masala adds a wonderful depth, and the fresh veggies give it a lovely crunch. It’s a fantastic way to get a little extra goodness into your day, and honestly, it’s just so satisfying. Plus, it’s incredibly versatile – feel free to swap out the veggies or adjust the spice level to your liking.

Ingredients

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

• 1 cup elbow macaroni (about 200g)
• 0.5 tablespoon oil (about 7.5ml) – for boiling the pasta
• 2 tablespoons oil (about 30ml) – for stir-frying
• 0.5 cup finely chopped carrots (about 60g)
• 0.5 cup finely chopped beans (about 60g)
• 0.5 cup green peas/matar (about 75g)
• 1 cup finely chopped onions (about 120g)
• 1 packet Smith and Jones pasta masala (usually around 50-60g)
• 0.5 cup water (about 120ml)
• Fresh coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients! Using good quality veggies makes a big difference, of course. I like to keep things colourful with my carrots and beans.

Now, about that Smith and Jones Pasta Masala… it’s a bit of a regional favourite, especially in certain parts of India! It has a unique blend of spices that really elevates this dish. It’s not quite like anything else, with a lovely aromatic flavour. If you can’t find it, don’t worry – I’ve included some substitute suggestions in the FAQs section.

And elbow macaroni? It just works so well with the masala! The curves hold the sauce beautifully. It’s a classic choice for a reason.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring a pot of water to a boil with ½ tablespoon of oil. This prevents the macaroni from sticking together. Add the macaroni and cook for 8-10 minutes, or until al dente.
2. While the pasta is cooking, heat 2 tablespoons of oil in a separate pan. Add the chopped carrots, beans, peas, and onions. Stir-fry for 3-4 minutes on medium heat, until they start to soften but still have a bit of crunch.
3. Once the macaroni is cooked, drain it well and rinse with cold water to stop the cooking process. Add the boiled macaroni to the pan with the veggies.
4. Now for the magic! Sprinkle in the entire packet of Smith and Jones pasta masala. Mix everything together really well, ensuring the pasta and veggies are coated in the spice blend.
5. Pour in ½ cup of water and stir-fry for another 2-3 minutes, until everything is well combined and the sauce has thickened slightly.
6. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcook the macaroni! Al dente is key for the best texture.
• Stir-frying the veggies quickly helps them retain their crunch and nutrients.
• Taste and adjust the seasoning as needed. You might want to add a pinch of salt, but the masala usually has enough.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use a plant-based oil and ensure your pasta masala is vegan-friendly (some may contain milk solids).
• Gluten-Free Adaptation: Simply use gluten-free macaroni pasta! There are some great options available these days.
• Spice Level: Adjust the amount of pasta masala to control the spice level. Start with half a packet if you’re sensitive to heat. My friend, Priya, always adds a pinch of red chilli powder for an extra kick!
• Quick Weeknight Meal: To save even more time, use pre-cut veggies. It’s a lifesaver on busy evenings.

Serving Suggestions

This pasta is delicious on its own, but it also pairs well with a side salad or some raita (yogurt dip). A simple cucumber and tomato salad with a squeeze of lemon juice is perfect.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. It might need a splash of water to loosen it up.

FAQs

Let’s answer some common questions:

• What type of oil is best for this recipe? You can use any neutral-flavored oil, like vegetable oil, sunflower oil, or canola oil.
• Can I use other vegetables in this pasta? Absolutely! Feel free to add bell peppers, mushrooms, or even cauliflower.
• Is Smith and Jones Pasta Masala readily available, and what are some substitutes? It’s available in many Indian grocery stores. If you can’t find it, you can try using a combination of garam masala, turmeric powder, coriander powder, and cumin powder.
• How can I make this pasta less spicy? Use less pasta masala, or add a tablespoon of yogurt or cream to the sauce.
• Can this pasta be made ahead of time? You can cook the pasta and veggies ahead of time, but it’s best to add the masala and water just before serving to prevent it from becoming mushy.