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–+ servings

Masala Spring Vegetable Pasta Recipe

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Spice up your meal with this quick Indian style spring pasta recipe! A flavorful masala penne with fresh veggies, perfect for dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 1
Course: Main
Cuisine: Indian
Calories: 309
Ingredients Method Nutrition Notes

Ingredients
  

  • 1½ cups (120 grams, 4 oz) Penne Pasta (or any other of choice)
  • 2 to 2½ tablespoon olive oil or (1½ oil & 1 tbsp butter)
  • ½ teaspoon cumin seeds (jeera)
  • 2 to 3 cloves garlic (grated, minced or paste)
  • ½ inch ginger (optional – peeled & grated, minced or paste)
  • ½ to ¾ teaspoon salt (+ 1 tsp for boiling pasta)
  • ½ teaspoon Kashmiri red chili powder (adjust to taste, use up to 1¼ tsp)
  • ⅛ teaspoon turmeric (optional)
  • ½ teaspoon garam masala (or pav bhaji masala/ meat masala/ kitchen king masala)
  • 1 tablespoon kasuri methi (dried fenugreek leaves or 1 teaspoon Italian herbs)
  • 1 to 1½ tablespoon tomato ketchup (optional or 2 tbsps passata or 1 teaspoon paste)
  • 2 to 3 tablespoon cream or ¼ cup grated cheese (optional)
  • 1 to 2 tablespoons coriander leaves fine chopped
Vegetables
  • ½ cup onions (1 medium onion chopped finely)
  • 1¼ cup (120 grams) tomatoes (chopped or pureed ) do not use sour tomatoes
  • ½ cup carrots chopped (1 medium, optional)
  • ¼ cup green peas (frozen or boiled, optional)
  • ¼ cup capsicum (bell pepper, chopped, optional)
  • 2 to 4 tablespoons sweet corn kernels or 3 baby corn sliced or chopped (optional)

Method
 

Preparation
  1. Bring 6 cups of water to a rolling boil in a large pot. Add one teaspoon of salt, a few drops of oil (optional), and the pasta.
  2. Cook the pasta over medium heat until al dente, following the package instructions for specific timing (approximately 8 to 9 minutes for penne).
  3. Rinse and chop the vegetables while the pasta is cooking.
  4. Reserve ¾ cup of the pasta cooking water, then drain the pasta in a colander and rinse under running water if desired.
How to make Masala Pasta
  1. Heat oil and butter (optional) in a pan. Add cumin seeds once the oil is hot and allow them to splutter.
  2. Stir in the garlic and ginger and sauté for one minute.
  3. Add onions and sauté over medium-high heat until they turn golden brown.
  4. Add the chopped vegetables and fry for 2 to 3 minutes, then stir in the ground spices and salt.
  5. Add the tomatoes and the ketchup or passata (optional). Mix well and cook over medium heat until the tomatoes break down and the raw flavor dissipates. Cook until the oil separates from the masala and the vegetables are tender, covering and cooking on low heat if necessary.
  6. Pour in ¼ to ½ cup of the reserved pasta water or plain water. Mix well and simmer for a few minutes until the sauce thickens, taking care not to overcook.
  7. Stir in the kasuri methi and cooked pasta. Taste and adjust the salt, then cover and cook over medium heat for 2 to 3 minutes until the pasta is steaming hot.
  8. Stir in heavy cream or grated cheese if desired.
  9. Garnish the masala pasta with coriander leaves and serve hot.

Nutrition

Calories: 309kcalCarbohydrates: 46gProtein: 8gFat: 10gSaturated Fat: 1gSodium: 482mgFiber: 5gSugar: 8g

Notes

  1. You may leave out the mixed veggies – carrot, bell peppers, peas & corn from the recipe and make the basic masala pasta.
  2. Tomato ketchup/ passata/ store bought bottled tomato puree/ tomato paste is used for a umami flavor. Adjust the quantity to suit your taste. You may add more when you stir in the pasta to the sauce.
  3. For a creamy taste, you can add 2 to 4 tablespoons heavy cream or cooking cream. Alternately blend 15 soaked cashews or 4 tablespoons of almond flour with 4 tablespoons of water in a small chutney grinder. You will need to add 2 to 4 tbsps more water & blend again until you get a smooth cream. Stir 2 to 3 tbsps of this after you switch off the stove.
  4. You can also make the masala ahead and refrigerate for 2 days. Heat up with a splash of water and add the cooked paste.