Whole wheat pasta tossed in a creamy Indian inspired sauce. This vegan makhani pasta gets done in one-pot and in 30 minutes!

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Total time: 30 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: Indian, Italian

Ingredients

  • 1.5 tablespoons oil (22 ml, I used avocado oil)
  • 3-4 large garlic cloves (finely chopped)
  • 1 inch ginger (finely chopped)
  • 1/2 jalapeño (seeded and chopped or use 1 green chili)
  • 1 medium yellow onion (chopped)
  • 1 cup water (8 oz/240 ml)
  • 8 oz whole wheat penne pasta
  • 14.5 oz can diced tomatoes
  • 1 tablespoon tomato paste
  • 1/4 teaspoon cardamom powder (+ more to sprinkle later)
  • 1/4 teaspoon garam masala (+ more to sprinkle later)
  • 1/4 teaspoon red chili powder (or to taste)
  • 1/2 teaspoon kashmiri red chili powder (for color)
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon sugar
  • 1 cup coconut milk (I used Chaokoh brand)
  • 1.5 teaspoon kasuri methi (crushed, dried fenugreek leaves)
  • 1 tablespoons chopped cilantro (+ more to garnish)

Method

  1. Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the chopped garlic, ginger, jalapeño and onion.
  2. Saute for 2 to 3 minutes until onions are soft. Then add the water and de-glaze the pot. Make sure there's no brown bits stuck at the bottom.
  3. Followed by the pasta, can of diced tomatoes, tomato paste, cardamom powder, garam masala, red chili powder, kashmiri red chili powder and salt. Do not stir. You may spread the tomatoes over the pasta a bit using a spatula.
  4. Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 6 minutes. Let the pressure release naturally for 5 minutes and then quick release the pressure.
  5. Open the lid, stir everything and press the saute button.
  6. Add the sugar, coconut milk, kasuri methi and let the pasta simmer for 2 minutes.
  7. Add in chopped cilantro and sprinkle cardamom powder and garam masala on top before serving. Enjoy Makhani Pasta warm!

Stove-top Instructions

  1. To make this pasta on stove-top, boil the pasta in a pan according to instructions on the package. Once boiled, set it aside. Reserve some pasta water from boiling.
  2. Heat a pan on medium heat and once hot, add oil to it. Then add garlic, ginger, jalapeño and onion. Cook for 2 to 3 minutes until softened.
  3. Then add can of diced tomatoes, tomato paste, cardamom powder, garam masala, red chili powder, kashmiri red chili powder and salt. Stir well and cook for 2 to 3 minutes.
  4. Add the sugar, coconut milk and mix. Add in the boiled pasta and mix well. You may also add some of the reserved pasta water if the sauce looks very thick. Taste test salt and sugar at this point. Let the pasta heat through. Add kasuri methi and turn off heat. Sprinkle cardamom powder, garam masala before serving and garnish with fresh chopped cilantro before serving!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.