This flavorful, filling and delicious masala pasta recipe was my go-to option for kids’ lunch box option when I am in a fix. With more than a full serving of vegetables and fiber, it’s a healthy choice too. Prepare it fresh for a party or make it ahead and store it in the fridge. I agree to be sent email.
Either way, you are just a few minutes away from a quality meal with wholesome ingredients!
Why this recipe works
This masala pasta recipe is super easy to prepare. It’s filled with fiber and veggies, making it a healthy choice for kids. This recipe for Masala Pasta is a simple, flavorful, and easy-to-make Indian-style pasta dish. The boiled pasta is tossed in an onion tomato masala sauce with a variety of aromatic Indian spices, fresh vegetables, and herbs. If you love vegan pasta recipes and Indian curry flavors, then you must try this Indian curry-flavored masala pasta recipe. You may call this dish an Indo-Italian fusion recipe, but it is more Indian because it uses all Indian ingredients, except for the Italian pasta. My kids and readers liked tikka masala pasta, because of its Indian flavors, so this masala pasta recipe will be your next favorite Indian pasta recipe. This Indian-style pasta is perfect for lunch box recipes or a quick weeknight meal. Masala pasta can be made ahead and stored in the fridge for up to two days. Just reheat and serve hot with some chopped fresh cilantro leaves on top. This desi pasta is 100% vegan, nut-free, soy-free, and can easily be made oil-free.
Ingredients notes
Instructions
Start by cooking the pasta in boiling water according to the package instructions. Drain and set aside. Spices: The spice blend used in this recipe is very simple and easily available in the market. I used common spice powders like curry powder, garam masala powder, and Kashmiri red chili powder. Tomatoes: I have used fresh tomatoes in this recipe, but you can also use ½ cup tomato puree or tomato paste. If you are using fresh tomatoes, make sure they are ripe, juicy, and red. Onions: Use red or white onions in this recipe. I like to use red onions because they add beautiful color to the dish as well as a tinge of sweetness when they are sauteed. Vegetables: You can use any vegetables of your choice in this recipe. I have used frozen carrots, green peas, and sweet corn. Other options that go well are spring onions, baby corn, bell peppers, and water chestnuts. Cilantro: Cilantro is one ingredient you cannot miss in this recipe. It adds freshness and brightens up the colors and flavors. Olive oil: I used extra virgin olive oil, but using any other type does not alter that taste too much. Feel free to use any kind of oil that you readily have. Or cook the pasta in an instant pot: Add the pasta and water to the pot. Cook on high pressure for 5 minutes. For softer pasta, cook for an additional minute. Do a quick release and drain the water. Set the pasta aside. In a large skillet, heat oil over medium heat. Add the onions and cook until they are softened and light brown in color. Now add the tomatoes and cook until they are soft and mushy. Add the frozen or fresh vegetables and salt. let it cook for 2 minutes. Now add the spices, corn flour, and garlic powder. Cook for a minute. Add 2 tablespoon of the cooked pasta water and mix well. Add the cooked pasta and toss everything together. Cook for a minute. Garnish with fresh cilantro leaves and serve hot. Enjoy this Indian-style masala pasta!
Serving suggestions
Serve masala pasta with some chopped or roasted vegetables on the side. Pack this for your kid’s lunch box with some veggies or fruits and a dollop of yogurt.
Storage
Store any leftovers in an airtight container and refrigerate for up to two days. Reheat before serving. You can also freeze this pasta for up to two months. Thaw overnight in the refrigerator and reheat before serving.
Expert tips
Use ripe and red tomatoes for this recipe. If using fresh tomatoes, make sure they are ripe, juicy, and red.Use any type of pasta like fusilli, bow-tie, or macaroni.You can use any vegetables of your choice in this recipe. I have used frozen carrots, peas, and corn. Bell pepper and baby corns are great options too.Add a few drops of oil while cooking the pasta, this will prevent the pasta from sticking to each other.If you want creamy masala pasta, add some milk or cream while cooking the sauce. You can also add grated cheese(vegan) on top.For a spicier Masala pasta, add more red chili powder or use cayenne pepper instead.If your pasta turns out too spicy, mix in a few drops of lemon juice and mix well.If you like al dente pasta, cook the pasta for less time than normal.
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