Indian style masala pasta made with penne pasta, mixed veggies, spices & herbs. This pasta recipe makes for a super quick dinner or brunch.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  • Yield: 2 · 2 to 3
  • Category: Main Course
  • Cuisine: Indian

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)
  • 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. In a large pot, bring 6 cups water to a rolling boil. Add one teaspoon salt, a few drops of oil (optional) and pasta.
  2. Cook till al dente on a medium flame. I suggest referring the instructions on the pack of pasta for the correct timings. It takes 8 to 9 mins to cook penne.
  3. While the pasta cooks, rinse and chop the veggies.
  4. When the pasta is cooked to al dente, reserve ¾ cup pasta cooked water in a cup and drain the pasta off to a colander. Optionally if you want you may rinse them under running water.

How to make Masala Pasta

  1. Heat oil & butter (optional) in a pan. When the oil turns hot, add cumin seeds & let them splutter.
  2. Stir in the garlic and ginger & saute for a minute.
  3. Add onions and sauté them on a medium high heat until they turn golden.
  4. Add chopped veggies and fry for about 2 to 3 minutes. Stir in the ground spices & salt.
  5. Time to add the tomatoes & the ketchup/ passata (optional). Mix well and cook on a medium heat until the tomatoes cook down and the raw flavor of tomatoes is gone. You will also see oil begins to separate from the masala & the veggies are cooked through. Else cover & cook on a low heat.
  6. Pour ¼ to ½ cup pasta cooked water or plain water. Mix well & cook for a few minutes, until the sauce turns thick & saucy. (Do not over cook)
  7. Stir in kasuri methi & cooked pasta. Taste test & adjust salt. Cover and cook on a medium heat for 2 to 3 mins, until the pasta turns hot & steaming.
  8. If you want you may stir in heavy cream or grated cheese.
  9. Garnish masala pasta with coriander leaves. Serve hot.

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.