Indian-Style Pasta | Masala Pasta Recipe | Quick Tiffin Recipe

Though Pasta originally belong to traditional Italian cuisine, it has become a staple throughout the world, especially in most parts of India. DH and kids love to have Pastas atleast once a week and I prefer buying Whole-wheat pasta for a healthier choice. Apart from the popular Pasta versions with white sauce and Basil Pesto, this simple Indian-style Pasta with humble Indian spices is a hit at home. Kids love to take this for Lunch box as it retains the taste even if it is not warm. I tend to add a lot of veggies to most Tiffin items and thankfully my kids are not fussy over it. This recipe too is loaded with veggies and Indian spices, sauces, Italian herbs and spring onion, all blend so well and makes up a great pasta. Off to the simplest yet delicious Indian Style Pasta recipe!

Blogging Marathon - Wk3, Day3

Theme - Quick Tiffin

Cooking time - Under 30mins
Serves - 4

Ingredients:-

Pasta - 2cups / 250gm
Oil - 1-2tblsp
Jeera - 1tsp
Onion - 1, thinly sliced
Carrot - 1/4cup, julienned
Capsicum (Green, Red) - 1/2 cup,Julienned
Corn - 1/4cup (fresh / frozen)
Turmeric powder - 1/4tsp
Salt - As needed
Chilli powder - 1-2tsp
Pav Bhaji / Chole Masala - 2tsp
Italian seasoning - 2tsp
Chilli sauce - 2tsp
Tomato ketchup - 2tsp
Spring onion greens - 3tblsp (to garnish)

Method:-

1.  Cook pasta according to package instructions until Al-dente. DO NOT overcook and make it mushy. Let it be soft yet firm. I pressure cook directly in cooker with plenty of water and a tsp of oil for 2 whistles. Drain and set aside.

2.  Heat oil in a pan, temper it with jeera and sauté onion first. After about a min, add the remaining veggies, salt and turmeric powder and sauté for 3-4mins until the veggies are cooked and still crunchy.

       

3.  Add the sauces and spice powders and sauté for another 1min so that the flavours blend well. Check for salt and spice levels and adjust accordingly, before adding the Pasta.

4.  Add in the cooked pasta and gently stir to coat evenly. Sauté for half a minute on high flame before switching it off.

           

Garnish with chopped spring onion and serve! 





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