Schezwan Macaroni Recipe – Easy Indian Pasta with Veggies

Last Updated on 2 months by Neha Deshmukh

Schezwan Macaroni Recipe – Easy Indian Pasta with Veggies

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, comforting, and flavourful meals. This Schezwan Macaroni is exactly that. I first stumbled upon this recipe years ago when I was craving something a little different, a fusion of my love for Indian spices and the ease of pasta. It’s become a family favourite ever since – especially with my little ones who adore the slightly sweet and spicy sauce! It’s ready in under 30 minutes, making it perfect for busy weeknights.

Why You’ll Love This Recipe

This Schezwan Macaroni is a delightful twist on classic pasta dishes. It’s packed with vibrant veggies, coated in a tangy and spicy Schezwan sauce, and finished with gooey cheese. Seriously, what’s not to love? It’s a fantastic way to introduce a little bit of Indian flavour to those who are new to the cuisine, and it’s a guaranteed crowd-pleaser. Plus, it’s super customizable – feel free to add your favourite vegetables or adjust the spice level to your liking!

Ingredients

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

• 2 tbsp oil
• 1 tbsp butter
• 2 cloves garlic, minced
• 1 onion, chopped
• 2 tomatoes, chopped
• ½ tsp turmeric powder (about 1 gram)
• 1 tsp chilli powder (about 5 grams)
• ½ tsp garam masala (about 2.5 grams)
• 2 tbsp tomato sauce
• 2 tbsp Schezwan sauce
• 1 tsp salt (about 6 grams)
• 1 carrot, chopped
• 2 tbsp sweet corn
• ¼ cup red capsicum, chopped (about 30 grams)
• ¼ cup green capsicum, chopped (about 30 grams)
• 2 cups macaroni pasta (about 200 grams)
• 1½ cups water (about 360 ml)
• 2 cheese slices
• ½ tsp mixed herbs (about 2.5 grams)
• ¼ tsp chilli flakes (about 1 gram)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Schezwan Sauce: This is the star of the show! You can find it in most Indian grocery stores. The spice level varies between brands, so start with 2 tablespoons and add more to taste. Some Schezwan sauces are quite fiery, while others are milder and sweeter.
• Macaroni Pasta: Elbow macaroni is traditional, but you can really use any small pasta shape you like – penne, rotini, or even shells would work beautifully. Just be mindful of the cooking time and adjust accordingly.
• Butter & Oil: I love using a combination of butter and oil. The oil prevents the butter from burning, and the butter adds a lovely richness and flavour. You can use any neutral oil like sunflower or canola.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the oil and butter in a pressure cooker over medium heat.
2. Add the minced garlic and chopped onion. Sauté until the onions soften and turn translucent – usually about 2-3 minutes.
3. Now, add the chopped tomatoes and cook until they become mushy and softened, around 5 minutes.
4. Time for the spices! Mix in the turmeric powder, chilli powder, garam masala, tomato sauce, Schezwan sauce, and salt. Sauté for another minute or two until everything is fragrant and well combined. This is where the magic happens!
5. Add the chopped carrot, sweet corn, red capsicum, and green capsicum. Stir-fry for about a minute to give the veggies a little bit of a bite.
6. Add the macaroni pasta and water. Give it a good mix to ensure the pasta is submerged.
7. Close the pressure cooker lid and cook for 1 whistle on medium flame.
8. Once the pressure has released naturally, open the lid carefully. Add the cheese slices, mixed herbs, and chilli flakes. Cover the cooker again for 2 minutes to allow the cheese to melt beautifully.
9. Gently mix everything together and serve hot!

Expert Tips

• Don’t overcook the pasta! It will continue to cook slightly from the residual heat.
• If you don’t have a pressure cooker, you can make this in a regular pot. Just add a little more water (about 2 cups) and simmer for 15-20 minutes, or until the pasta is cooked through.
• Taste as you go! Adjust the seasoning and spice level to your preference.

Variations

This recipe is incredibly versatile. Here are a few ideas to spice things up:

• Vegan Adaptation: Swap the butter for a plant-based butter alternative and use vegan cheese slices.
• Gluten-Free Adaptation: Simply use gluten-free macaroni pasta. There are some great options available now!
• Spice Level: If you like it extra spicy, add more chilli powder or Schezwan sauce. My friend, Priya, adds a finely chopped green chilli for an extra kick!
• Festival Adaptation: This is a fantastic quick meal for weeknights or a fun, kid-friendly option for a casual get-together.

Serving Suggestions

Schezwan Macaroni is delicious on its own, but it also pairs well with a side of raita (yogurt dip) or a simple salad. A sprinkle of fresh coriander leaves adds a lovely freshness.

Storage Instructions

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

FAQs

Let’s answer some common questions:

• Can I use a different type of pasta in this recipe? Absolutely! Feel free to experiment with different shapes and sizes.
• How can I adjust the spice level of the Schezwan Macaroni? Start with less Schezwan sauce and chilli powder, and add more to taste.
• Can this be made without a pressure cooker? Yes, you can! Just simmer in a pot for 15-20 minutes.
• What is the best way to store leftover Schezwan Macaroni? In an airtight container in the refrigerator for up to 2 days.
• Can I add other vegetables to this recipe? Definitely! Peas, beans, mushrooms, or even cauliflower would be delicious additions.