Quick Vegetable Pasta Recipe – Bowtie with Cherry Tomatoes & Sweet Corn

Last Updated on 2 months by Neha Deshmukh

Quick Vegetable Pasta Recipe – Bowtie with Cherry Tomatoes & Sweet Corn

Introduction

Okay, let’s be real – sometimes you just need a quick, comforting meal, right? This vegetable pasta is my go-to when I’m short on time but still want something flavorful and satisfying. I first made this when I was a student and needed something fast and easy between classes! It’s packed with colorful veggies, a little bit of spice, and perfectly cooked bowtie pasta. Trust me, it’s a winner.

Why You’ll Love This Recipe

This isn’t your average pasta dish. It’s a vibrant, veggie-loaded meal that comes together in under 20 minutes. It’s easy enough for a weeknight dinner, but also feels special enough to share with friends. Plus, it’s a fantastic way to sneak in extra vegetables – even picky eaters will enjoy this one!

Ingredients

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

• 3 tsp olive oil
• 1 inch ginger, finely grated
• 3 cloves garlic, minced
• 2 tbsp coriander, chopped
• Onion, 1 medium, chopped (about 150g)
• Carrot, 1 medium, chopped (about 80g)
• Red capsicum (bell pepper), 1 medium, chopped (about 80g)
• 5 beans, chopped (about 100g)
• 2 tbsp sweet corn
• ½ tsp pepper powder (or to taste)
• ½ tsp chilli flakes (or to taste)
• ½ tsp mixed herbs
• ½ tsp salt (or to taste)
• 4 cups water (960ml)
• 1 cup pasta (bowtie/farfalle – about 150g)
• 10 cherry tomatoes, halved
• 2 tbsp spring onion, chopped for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Olive Oil Varieties & Their Impact: I usually use extra virgin olive oil for its flavour, but a light olive oil works just as well if you prefer a more neutral taste.
• The Significance of Fresh Ginger & Garlic in Indian Cooking: Freshly grated ginger and minced garlic are essential in Indian cuisine. They form the base of so many dishes and add a wonderful aroma and flavour. Don’t skimp on these!
• Coriander: A Staple Herb in Indian Cuisine: Fresh coriander (cilantro) is a must-have. It adds a bright, fresh flavour that really lifts the dish.
• Choosing the Right Vegetables for Stir-Frying: Feel free to swap in your favourite veggies! Broccoli, peas, or mushrooms would all be great additions. The key is to choose vegetables that cook relatively quickly.
• Bowtie Pasta: Shape and Texture Considerations: I love bowtie pasta because it holds the sauce beautifully. But penne, fusilli, or rotini would also work well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil in a large wok or deep frying pan over medium-high heat.
2. Add the grated ginger, minced garlic, and chopped coriander. Sauté for about 30 seconds until fragrant. This is where the magic starts!
3. Toss in the chopped onion and sauté until it becomes translucent, around 2-3 minutes.
4. Now add the chopped carrot, red capsicum, beans, and sweet corn. Stir-fry on high heat for 3-4 minutes, keeping the vegetables crunchy.
5. Season with pepper powder, chilli flakes, mixed herbs, and salt. Cook for another minute until everything is nicely aromatic.
6. Pour in the water and bring it to a vigorous boil.
7. Add the bowtie pasta and halved cherry tomatoes. Boil for about 10 minutes, or until the pasta is al dente – meaning it’s cooked through but still has a slight bite.
8. Garnish with chopped spring onions and serve hot!

Expert Tips

A few little secrets to make this pasta even better:

• Achieving the Perfect Al Dente Texture: Keep a close eye on the pasta while it’s boiling. Start testing it for doneness around 8 minutes. You want it to be firm to the bite.
• Maintaining Vegetable Crunch During Stir-Frying: High heat and quick cooking are key to keeping your veggies crisp-tender. Don’t overcrowd the pan!
• Balancing Spice Levels: Adjust the amount of chilli flakes to your liking. If you’re sensitive to spice, start with a pinch and add more as needed.
• Preventing Pasta from Sticking: Make sure the water is at a rolling boil before adding the pasta, and stir occasionally to prevent sticking.

Variations

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

• Vegan Vegetable Pasta Adaptation: Simply ensure your mixed herbs are vegan-friendly.
• Gluten-Free Pasta Options: Use gluten-free pasta – there are some great options available now!
• Adjusting the Spice Level: My friend, Priya, loves to add a finely chopped green chilli for an extra kick.
• Festival Adaptations (e.g., Navratri-friendly version): During Navratri, you can skip the onion and garlic for a satvik (pure) version.

Serving Suggestions

This pasta is delicious on its own, but you can also serve it with:

• A side of garlic bread
• A fresh green salad
• A dollop of plain yogurt (for a cooling effect)

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

Let’s answer some common questions:

• What type of olive oil is best for this recipe? Extra virgin olive oil is great for flavour, but light olive oil works too.
• Can I use other pasta shapes instead of bowtie? Absolutely! Penne, fusilli, or rotini are all good options.
• How can I make this dish more protein-rich? Add some cooked chickpeas, lentils, or tofu.
• Can I prepare the vegetables ahead of time? Yes, you can chop the vegetables a few hours in advance and store them in the refrigerator.
• What’s the best way to store leftover pasta? In an airtight container in the fridge for up to 2 days.