Desi Vegetable Pasta Recipe

Masala Pasta Plant Desi is a spicy food with Indian -style touch on normal pasta, where the classic Italian shapes such as top or pens meet our Masala and preferred vegetables. This pasta recipe is also known as Masala pasta, Indian veg pasta or curry pasta. This is that meal at a bit that feels home made, healthy and full of flavor. It is perfect for dining boxes, fast dinners or lazy weekend desires.

Desi vegetable pasta

Pasta, such a versatile ingredient, you could probably cook it with thousands of ways … I have several recipes in my blog. This is a different pasta recipe with an Indian touch. I added some Indian spices to make it Indian and really worked.

Jump to:

On the DSI vegetable paste

The DSI vegetable paste is the rulingless recipe that we can also do it with remaining vegetables in the refrigerator and a pack of pasta around. This is the recipe that involves only you, your Kadai and your Masala instincts.

This recipe for pasta brings comfort and spices to every bite, almost like the pasta has encountered pulao in a street food stall. It is bold, disordered, full of color, it is what I love. You can eat it with a spoon, a fork or directly from the pan, it affects the point in a very familiar and very Indian way.

This is the perfect recipe when you want something comforting but not simple and you want the best of both worlds. This pasta recipe is full of onions, garlic, tomatoes and everyday vegetables such as carrots, beans and cauliflowers, then launched in a fiery red pepper mix, coriander, cumin, turmeric and Garam Masala.

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Why does this recipe work?

Get the rubbery goodness of the pasta with all the flavor and warmth of the Indian spices.
This is the recipe that has vegetables, carbohydrates, spices and comfort, all put together.
Unlike the simple pasta, this is covered in thick and spicy Masala that sticks to each bite.
This is perfect for the Indian taste buds like spicy, spicy and full of flavor, if you are someone who thinks that the normal pasta is too inherent, then this is for you.

Because I love this recipe – The best way to use the remaining vegetables, the half carrot, two sad beans, a little cauliflower that we can use all these. It reminds me of the days of the hostel and fast dinners, that pan on the stove, music and playing good food for taste buds. He has a flavor even better the next day, I love making an extra, so I can have it cold from the refrigerator or heating it for a lazy lunch.

Ingredients

Pasta: I used the top, but honestly, any shape works. It is the base, the bite, something fun to absorb all that spicy Masala.

Onion: It adds sweetness and depth. Jumping onions make everything better and a better flavor.

Garlic: Four cloves of garlic could seem very, but trust me, that strong fist is what gives the real flavor of Masala.

Curry leaves: Only a small sprig, but the smell when it affects hot oil gives the instant magic Desi.

Carrots, beans and cauliflower: These vegetables give a nice mix of plots. Soft, crunchy, abundant.

Tomato (puree): This brings the codolo and helps to make the Masala impertinent. This is what keeps everything together.

Chilli powder, coriander, turmeric, cumin, garam masala:The band of spices. They bring warmth, aroma and that deep desi flavor which makes it different from any normal pasta.

Hack

Boil the pasta with a pinch of salt and a pinch of oil.
We can use the remaining cooked vegetables for this Indian -style pasta.
Don’t cook the pasta too much. Keep the pasta slightly stopped. If it is too soft, it will become soft when you mix it with the Masala.
He uses the water of amidacea pasta, which helps Masala to cling better to the pasta and gives it a silky and impertinent finish.

Desi plant pasta (gradual images)

Heat the oil, add garlic cloves, curry leaves and mustard seeds

Add onions

Go up for a minute

Add the chopped vegetables

Go up for a couple of minutes

Add the spices powders

Pure tomato

Add a little more than water

Add salt and sugar

Cook until the oil separates

Add a little more than water

Bring it to the boil

Add the cooked pasta

Let it cook in the sauce in order to absorb the sauce

Now it is becoming dense

And all the Masala covered the pasta

Add some chopped coriander leaves

Serve

Suggestions for experts

After adding the Masala, from their some time to cook in the oil before adding the tomato. It makes the spices deeper, not raw or dusty.
Just a little sugar balances the acidity of the tomato and the heat of the chilli pepper.
Use a large pan. The more space, the better the pasta mixes with the Masala. In a small pan, it becomes disgusting or irregular.
Don’t mix and serve. Let it rest in the Masala for 5 minutes over low heat.
Only a little ghee makes the pasta richer and more comforting, especially if you are cooking for children or want that Dhaba style finish.

Variations

Vegetable oven -oven recipe: This is comfort food in its most welcoming form. Layers of pasta, sautéed vegetables and spicy tomato sauce all cooked with a golden layer of cheese at the top, soft inside, slightly crunchy on the edges and absolutely irresistible directly from the oven.

Broccoli pesto pasta: A more green and lighter touch on normal pesto! This pasta uses stunned broccoli mixed with garlic, walnuts and olive oil, giving a fresh and earthy flavor that is both healthy and creamy without feeling heavy.

Hidden vegetarian pasta: Perfect for demanding eaters (in particular children). The sauce is full of vegetables mixed such as carrots, courgettes and chilli pepper, all of the rich tomato base. You won’t even realize that you are eating so many vegetables!

Cheese pasta recipe: Simple, in bad taste and satisfactory. That’s all about that creamy and melty sauce that covers every bite of pasta. It is the type of dish you want in a rainy evening or when only comfort food will do it.

Zucchini Tomato Pasta Recipe: Light, juicy and fresh! The zucchini with thin slices and ripe tomatoes are thrown into olive oil, garlic and herbs for a simple pasta that seems clean and healthy, perfect for a rapid summer lunch.

Angry paste recipptions: If you love a little heat, that’s for you. Made with garlic, flakes of dry red chili pepper and a bold tomato sauce, this pasta is spicy, spicy and full of fist, no necessary cheese, only bold flavor.

Faq

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

Yes, totally! Takes, pens, fusilli, even macaroni whatever works. Avoid only the really small ones like Vermicelli. You want a form that can hold that Masala well.

2. Do I have to boil the pasta first?

Yes, surely. Kitchen first according to the instructions of the package, then throw it in the Masala. Do not try to cook it directly in the Masala, will remain raw or become too soft.

3. Can I do it without onion and garlic?

Absolutely! You can both jump and still have a tasty dish using extra curry leaves, more tomatoes and slightly more spices. It is totally adaptable.

4. What vegetables do they work better here?

Go with what you have, carrots, beans, capsicum, cauliflower, peas, corn. Cut them small so that they cook quickly and merge with the Masala.

5. How can I make it less spicy for children?

Just reduce the red chilli dust or jump it completely. Add a little tomato ketchup or grated cheese, they will worship the delicate and impertinent flavor.

6. Can I pack your bags for lunch?

YES! It remains tasty even after a few hours. Leave it to cool a little before packing so that it is not soaked with steam.

7. Can I use the remaining pasta or vegetables?

Obviously. The boiled pasta remained or even dry vegetable Sabzis can be thrown inside. It makes cooking faster and avoids waste food.

8. How can I prevent the pasta from becoming sticky?

After boiling, draining and season a few drops of oil on it. Give a light launch, it will remain separate and will not cling when adding it to Masala.

Pasta to try recipes

📖 Recipe card

Indian -style pasta recipe | Desi plant pasta recipe

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Preparation time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Porze: 2 portions

Calories: 393Kcal

Nutrition

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