Desi Vegetable Masala Pasta is a spicy food with Indian-style twist on regular pasta, where classic Italian shapes like trottole or penne meet our favourite desi masalas and veggies. This pasta recipe is also known as masala pasta, Indian veg pasta, or curry pasta. This is that one-pot meal that feels homemade, wholesome, and full of flavour. It is perfect for lunchboxes, quick dinners, or lazy weekend cravings.
Desi Vegetable Pasta
Pasta, such a versatile ingredient, you could probably cook it thousand of ways..I have quite a few recipes in my blog. This is a different pasta recipe with a Indian twist. I added some Indian spices to it to make it indianized, and it really worked.
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About Desi Vegetable Pasta
Desi vegetable pasta is the no-rules recipe we can also make this with leftover veggies in the fridge and a packet of pasta lying around. This is the recipe which involves just you, your kadai, and your masala instincts.
This pasta recipe brings comfort and spice in every bite, almost like pasta met pulao at a street food stall. It’s bold, messy, full of colour that’s what I love about it. You can eat it with a spoon, fork, or straight from the pan, it hits the spot in a very familiar, very Indian way.
This is the perfect recipe when you’re craving something comforting but not plain, and you want the best of both worlds. This pasta recipe is loaded with onions, garlic, tomatoes, and everyday vegetables like carrots, beans, and cauliflower, then tossed in a fiery mix of red chilli powder, coriander, cumin, turmeric, and garam masala.
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Why this recipe work?
- You get the chewy goodness of pasta with all the flavour and warmth of Indian spices.
- This is the recipe which has veggies, carbs, spice, and comfort, all tossed together.
- Unlike plain pasta, this one’s coated in thick, spicy masala that actually sticks to every bite.
- This is perfect for Indian taste buds like spicy, tangy, and full of flavour, if you’re someone who thinks regular pasta is too bland, then this is for you.
Why I love this recipe – The best way to use up leftover veggies, that half carrot, two sad beans, a bit of cauliflower we can use all these. It reminds me of hostel days and quick dinners, that one pan on the stove, music playing, and having good food for taste buds. It tastes even better the next day, I love making a extra, so I can have it cold from the fridge or warm it up for a lazy lunch.
Ingredients
Pasta: I used trottole, but honestly, any shape works. It’s the base, the bite, something fun to soak up all that spicy masala.
Onion: It adds sweetness and depth. Sauteed onions make everything smell and taste better.
Garlic: Four cloves of garlic might sound like a lot, but trust me, that strong punch is what gives the masala real flavour.
Curry Leaves: Just a small sprig, but the smell when it hits hot oil it gives instant desi magic.
Carrots, Beans & Cauliflower: These veggies give a nice mix of textures. Soft, crunchy, hearty.
Tomato (Pureed): This brings the tang and helps make the masala saucy. It’s what holds everything together.
Chilli Powder, Coriander, Turmeric, Cumin, Garam Masala:The spice gang. They bring heat, aroma, and that deep desi flavour that makes this different from any regular pasta.
Hacks
- Boil pasta with a pinch of salt and a dash of oil.
- We can use leftover cooked veggies for this indian style pasta.
- Don’t overcook the pasta. Just keep the pasta slightly firm. If it’s too soft, it’ll turn mushy when you mix it with the masala.
- Use the starchy pasta water, which helps the masala cling better to the pasta and gives it a silky, saucy finish.
Desi Vegetable Pasta (Step by Step pictures)
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| Heat Oil, add in garlic cloves, curry leaves and mustard seeds |
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| Add in onions |
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| Saute for a min |
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| Add in chopped veggies |
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| Saute for a couple of mins |
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| Add in spice powders |
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| Tomato puree |
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| Add some more water |
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| Add in salt and sugar |
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| cook till the oil separates |
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| add some more water |
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| Bring it to a boil |
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| Add in cooked pasta |
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| Let it cook in the sauce so it absorbs the sauce |
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| Now it is getting thick |
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| And all the masala has coated the pasta |
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| add in some chopped coriander leaves |
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| Serve |
Expert tips
- After adding the masalas, give them a little time to cook in the oil before adding tomato. It makes the spices taste deeper, not raw or powdery.
- Just a tiny bit of sugar balances the acidity of the tomato and the heat from the chilli.
- Use a wide pan. The more space, the better the pasta mixes with the masala. In a small pan, it turns clumpy or uneven.
- Don’t just stir and serve. Let it sit in the masala for 5 minutes on low flame.
- Just a little ghee makes the pasta extra rich and comforting, especially if you’re cooking for kids or want that dhaba-style finish.
Variations
Vegetable Baked Pasta Recipe: This is comfort food in its coziest form. Layers of pasta, sautéed veggies, and spicy tomato sauce all baked with a golden layer of cheese on top, soft inside, slightly crispy on the edges, and absolutely irresistible straight from the oven.
Broccoli Pesto Pasta: A greener, lighter twist on regular pesto! This pasta uses blanched broccoli blended with garlic, nuts, and olive oil, giving a fresh, earthy flavour that’s both healthy and creamy without feeling heavy.
Hidden Veggie Pasta: Perfect for picky eaters (especially kids). The sauce is packed with blended veggies like carrots, zucchini, and capsicum, all sneaked in behind that rich tomato base. You won’t even realise you’re eating so many veggies!
Cheese Pasta Recipe: Simple, cheesy, and soul-satisfying. This one’s all about that creamy, melty cheese sauce coating every pasta bite. It’s the kind of dish you want on a rainy evening or when only comfort food will do.
Zucchini Tomato Pasta Recipe: Light, juicy, and fresh! Thinly sliced zucchini and ripe tomatoes are tossed in olive oil, garlic, and herbs for a simple pasta that feels clean and wholesome , perfect for a quick summer lunch.
Arrabbiata Pasta Recipe: If you love a little heat, this one’s for you. Made with garlic, dried red chilli flakes, and a bold tomato sauce, this pasta is spicy, tangy, and full of punch, no cheese needed, just bold flavour.
FAQ
1. Can I use any type of pasta for this?
Yes, totally! Trottole, penne, fusilli, even macaroni anything works. Just avoid really tiny ones like vermicelli. You want a shape that can hold onto that masala well.
2. Do I have to boil the pasta first?
Yes, definitely. Cook it as per the packet instructions first, then toss it into the masala. Don’t try to cook it in the masala directly, it’ll stay raw or turn too mushy.
3. Can I make this without onion and garlic?
Absolutely! You can skip both and still have a flavourful dish by using extra curry leaves, more tomatoes, and slightly more spice. It’s totally adaptable.
4. What vegetables work best here?
Go with what you have , carrots, beans, capsicum, cauliflower, peas, corn. Chop them small so they cook quickly and blend with the masala.
5. How do I make it less spicy for kids?
Just reduce the red chilli powder or skip it completely. Add a little tomato ketchup or grated cheese, they’ll love the mild, saucy taste.
6. Can I pack this for lunch?
Yes! It stays tasty even after a few hours. Just let it cool a bit before packing so it doesn’t get soggy with steam.
7. Can I use leftover pasta or veggies?
Of course. Leftover boiled pasta or even dry veggie sabzis can be thrown in. It makes the cooking faster and avoids wasting food.
8. How do I keep the pasta from turning sticky?
After boiling, drain and drizzle a few drops of oil on it. Give it a light toss, it’ll stay separate and won’t clump when you add it to the masala.
Pasta Recipes to Try
📖 Recipe Card
Indian Style Pasta Recipe | Desi Vegetable Pasta Recipe
Servings: 2 servings
Calories: 393kcal
Nutrition
Serving: 1servings | Calories: 393kcal | Carbohydrates: 66g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 4760mg | Potassium: 751mg | Fiber: 8g | Sugar: 11g | Vitamin A: 6243IU | Vitamin C: 53mg | Calcium: 132mg | Iron: 3mg
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