Desi Vegetable Pasta Recipe (Indian Pasta)

Desi Vegetable Masala Pasta is a spicy food with a touch of Indian style in ordinary pasta, where classic Italian forms such as trottole or Penne Meet Favorite Desi Masalas and Veggies. This pasta recipe is also known as masala pasta, Indian vegetation pasta, or curry paste. This is a food one pot that feels homemade, healthy, and full of taste. This is perfect for lunch boxes, fast dinner, or cravings lazy weekends.

Desi’s vegetable pasta

Pasta, a versatile ingredient, you might be able to cook thousands of ways … I have some recipes on my blog. This is a recipe for paste that is different from the Indian touch. I added a few Indian spices to it to make it a regional, and it was truly successful.

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About Desi’s vegetable pasta

Desi Vegetable Pasta is a NO-Rules recipe that we can also make with residual vegetables in the refrigerator and a packet of pasta lying around. This is a recipe that involves you, your gawn, and your instinct.

This paste recipe carries comfort and spices in every bite, almost like a pasta meeting also in street food stalls. This is brave, messy, full of color that I like from it. You can eat it with a spoon, fork, or directly from the pan, it touches the place in a very close and very Indian way.

This is the perfect recipe when you want something that is entertaining but unclear, and you want the best from both worlds. This paste recipe is full of onions, garlic, tomatoes, and daily vegetables such as carrots, nuts, and cauliflower, then thrown in a mixture of red chili powder, coriander, cumin, turmeric, and masala salt.

Similar recipe

Cream Chicken Pasta

Mac & Cheese

Tomato sauce pasta

Why is this recipe functioning?

• You get the kindness of springy pasta with all the tastes and warmth of Indian spices.
• This is a recipe that has vegetables, carbohydrates, spices, and comfort, everything is thrown together.
• Unlike a plain paste, this one is coated with thick and spicy masala that sticks to each bite.
• This is perfect for Indian tastes like spicy, sharp, and full of taste, if you are someone who thinks ordinary paste is too bland, then this is for you.

Why do I like this recipe – The best way to use residual vegetables, half carrots, two sad beans, a little cauliflower that we can use all of this. This reminds me of the dormitory days and fast dinner, that one pan on the stove, playing music, and has good food for taste. It feels better the next day, I like to make extra, so I can cool from the refrigerator or warm it for a lazy lunch.

Ingredients

Pasta: I use trottole, but honestly, any form is functioning. This is a base, bite, something fun to absorb all the spicy masala.

Onion: It adds to the sweetness and depth. Sauteed onions make everything smell and taste better.

Garlic: Four cloves of garlic may sound like a lot, but believe me, that strong blow gives a real taste.

Curry leaves: Only a small piece, but the smell when it hit hot oil gave Desi’s instant magic.

Carrots, Beans & Kabang Kabang: These vegetables provide a good mixture of texture. Soft, crispy, warm.

Tomato (Pure): It brings pliers and helps to make cute masala. That’s what unites everything.

Chili powder, coriander, turmeric, cumin, masala salt:Spice gang -Rempah. They carry heat, aroma, and deep sense of desi that makes this different from ordinary pasta.

Hacking

• Boil pasta with a little salt and a little oil.
• We can use the remaining vegetables cooked for this Indian style paste.
• Don’t cook too much pasta. Keep the past a little strong. If it is too soft, it will turn soft when you mix it with Masala.
• Use staple paste water, which helps masala hold fast to the paste and give it a smooth and cute layer.

Desi’s vegetable paste (step by step picture)

Expert tips

• After adding Masalas, give a little time to cook in oil before adding tomatoes. It makes the spices feel deeper, not raw or powder.
• Only a little sugar balances the acidity of tomatoes and heat from chili.
• Use a wide skillet. The more space, the better the pasta is mixed with masala. In a small pan, it turns into clumpy or uneven.
• Don’t just stir and serve. Let stand in Masala for 5 minutes with low heat.
• Only a few ghee makes extra rich and entertaining pasta, especially if you cook for children or want to finish the dhaba style.

Variation

Vegetable grilled pasta recipe: This is a soothing food in its most comfortable form. Layers of paste, saute vegetables, and spicy tomato sauce that are all roasted with a layer of golden cheese on top, soft in it, a little crispy on the edge, and completely unbearable straight from the oven.

Pasta pesto broccoli: Twist is greener and lighter on ordinary pesto! This paste uses a pale broccoli mixed with garlic, nuts, and olive oil, giving a fresh and modest and soft taste without feeling heavy.

Hidden vegetable pasta: Perfect for select eaters (especially children). This sauce is packed with mixed vegetables such as carrots, zucchini, and capsicum, all of them slip behind the rich tomato base. You won’t even realize that you eat so many vegetables!

Cheese Pasta Recipe: Simple, cheap, and satisfying the soul. This one is all about soft cheese sauce and cream that lines every bite of pasta. This is the type of dish you want on the night of rain or when only soothing food.

Zucchini tomato pasta recipe: Light, watery, and fresh! Zucchini which is thinly sliced ​​and ripe tomatoes thrown into olive oil, garlic, and spices for simple paste that feels clean and healthy, perfect for fast summer lunch.

Recipptions Pasta Angry: If you like a little hot, this is for you. Made with garlic, dry red chili flakes, and thick tomato sauce, this paste is spicy, sharp, and full of blows, no need for cheese, only thick taste.

FAQ

1. Can I use any type of pasta for this?

Yes, really! Trottole, Penne, Fusilli, even any macaroni succeeded. Avoid really small ones like Vermicelli. You want a shape that can hold the masala.

2. Do I have to boil pasta first?

Yes, for sure. Cook according to the package instructions first, then stir to Masala. Don’t try to cook it in Masala directly, it will remain raw or become too soft.

3. Can I make this without onions and garlic?

Very! You can miss both and still have a scented dish using extra curry leaves, more tomatoes, and a little more seasoning. This is really easy to adapt.

4. What vegetables are the most suitable here?

Go with what you have, carrots, beans, capsicum, cauliflower, peas, corn. Cut small so they cook quickly and mingle with masala.

5. How do you make it less spicy for children?

Just reduce red chili powder or completely pass. Add a little soy sauce of tomatoes or grated cheese, they will like light and cute taste.

6. Can I pack this for lunch?

Yes! It’s still good even after a few hours. Leave it a little cold before packing so it doesn’t get wet with steam.

7. Can I use residual pasta or vegetables?

Of course. The remaining boiled paste or even Sabzis dry vegetables can be thrown. It makes the dishes faster and avoid throwing away food.

8. How do you keep the paste so it doesn’t stick?

After boiling, drain and drizzle a few drops of oil on it. Give a light throw, it will remain separate and will not clot when you add it to Masala.

Paste recipes to try

📖 Recipe card

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