Indian style Vegetable Pasta brings together two beloved food cultures in one tasty dish. I first created this recipe when I wanted to spice up regular pasta night, and it’s become a family favorite. The combination of colorful vegetables, warming spices, and perfectly cooked pasta creates a meal that’s both satisfying and full of flavor.
About the Recipe
This recipe is perfect for busy weeknights when you want something different from regular pasta. It uses simple ingredients you probably already have in your kitchen. The cumin seeds add a distinctive Indian touch, while the mix of vegetables makes it nutritious and colorful. It’s an excellent way to get kids to eat their veggies.
Why You’ll Love This Recipe
– Ready in just 30 minutes
– Uses basic pantry ingredients
– Perfect for vegetarians
– Kid-friendly
– Great for lunch boxes
– Can be customized with your favorite vegetables
– Makes excellent leftovers
– Budget-friendly meal option
Indian style Vegetable Pasta
Cooking Tips
– Don’t overcook the pasta – keep it al dente
– Cut all vegetables in similar sizes for even cooking
– Toast the cumin seeds until they’re fragrant but not burnt
– Add a splash of pasta water if the dish feels too dry
– Taste before adding extra chili powder – you can always add more.
Serving and Storing Suggestions
Serves 4 people. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water. Total prep and cooking time: 30 minutes.
Similar Recipes
- Masala Macaroni
- Indian Style Noodles
- Spicy Vegetable Spaghetti
Indian style Vegetable Pasta
Ingredients
- 1 Onion (finely chopped)
- 1/2 Tomato (finely chopped)
- 2 to 3 tbsp Cabbage (shredded)
- 1 Carrot (finely chopped)
- 1/2 Capsicum (finely chopped)
- 1 Green Chilli (finely chopped)
- Coriander Leaves (few)
- 1 packet Pasta (any variety)
- 1/2 tsp Cumin Seeds
- Oil as required
- Salt as per taste
- Red Chilli Powder as per taste
- Tomato Sauce as required
Instructions
- Heat 1 tsp oil in a pan over medium flame.
- Add the cumin seeds and fry for 30 seconds.
- Add the onions, green chillies, tomatoes, carrot and cabbage.
- Saute well for a minute or two.
- Add salt, little red chilli powder and 1 or 2 tsp of tomato sauce.
- Mix well and cook for another minute.
- Heat a pan of water over medium flame.
- Add a little salt and bring to a boil.
- Add the pasta and cook until tender (or aldente).
- Drain well.
- Add the pasta to the pan.
- Mix well.
- Garnish with coriander leaves.
- Transfer to a serving plate.
- Serve at once.
Tip: If desired, garnish with grated cheese.
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Frequently Asked Questions
Can I make this recipe gluten-free?
Yes. merely swap regular pasta for your favorite gluten-free pasta. The cooking time might vary slightly, so check the package instructions.
How spicy is this dish?
The spice level is mild-moderate but very adjustable. Start with less chili powder and add more to taste. You can also skip the green chili if cooking for kids.
Can I add other vegetables?
Surely. Try adding peas, corn, or bell peppers. Just make sure to cut them in similar sizes for even cooking.
