Masala Macaroni (Desi Pasta)
This super easy indian masala pasta recipe is made with macaroni, vegetables and spices. It is buttery, spicy, no- cheese macaroni pasta perfect for kids or for times when you are craving comforting indian fusion pasta. Serve on its own, take along to picnics or as a bbq side dish.
Ingredients
To Boil Macaroni
- 2.5 cup macaroni approximately 250g (I use mini macaroni)
- ½ teaspoon salt
- 4-5 cup water for boiling
For Masala Macaroni Sauce
- 2 tablespoon cooking oil any neutral oil
- 2 tablespoon butter
- 1.5 tablespoon garlic (4-5 large garlic cloves), finely chopped
- 1 teaspoon red chilli flakes adjust to taste
- ½ cup onion finely chopped
- ½ cup green bell pepper finely chopped
- ½ cup tomato finely chopped
- ½ teaspoon sugar
- 1 teaspoon salt adjust to taste
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper powder
- ⅓ cup tomato ketchup
- ½ teaspoon garam masala
- 1 tablespoon lemon juice
- 3 tablespoon cilantro chopped
Instructions
Boil Macaroni
- Add water to a pot and bring to a rolling boil .Salt the water and add macaroni to it. Stir for 30 seconds (this makes sure that pasta won't stick). Cook for 6-8 minutes or until al dente. Dont let become too soft. Do check the pasta package for accurate cooking times. Drain and set the pasta aside. You can massage with a teaspoon of oil to avoid sticking while you work on the sauce.
Make The Masala Macaroni Sauce
- Set a wide pan or kadai on medium high stove. Add oil and butter.
- Once butter melts, add garlic and chilli flakes. Fry for 10-15 seconds taking care that garlic does not burn.
- Next add the onion and bell pepper together and fry together for 1-2 minutes. Dont let the onion brown too much. Also make sure that the bell pepper doesn't discolor.
- Add chopped tomatoes next along with oregano and black pepper. Also add the salt and sugar(if using). Note :- You can skip the sugar if you want.We are going to add ketchup later and that will give a sweet hint.
- Saute the tomatoes till they are little soft. Don't let tomatoes dry out too much.
- Next add the ketchup along with garam masala. Sauté and let cook for 30-40 seconds.
- Next add the cooked macaroni and toss very well with the masala. Keep sautéing for good couple minutes.
- Finish with lemon juice and chopped cilantro.
Video
Notes
- Make It Spicy - Add chopped green chillies while cooking to give a kick to this recipe.
- Make it Deluxe - You can finish with 1-2 tablespoons of heavy cream.
- Make it Cheesy (Kid friendly) - Add fine shredded mozzarella just before serving(while the macaroni is hot).
- Add protein- You can add cooked chicken for tofu.
- Make It Vegan - Skip the butter and use oil for cooking instead.
- Curried Version- Add ground cumin, coriander powder and heavy dose of turmeric while making the sauce if you want a pronounced curry flavor.
- Chop the vegetables the same size as the pasta. We enjoy eating this pasta with a spoon rather than a fork and everything same size helps.
- Salt the water when you boil the macaroni. It seasons the pasta and makes sure it won't taste bland.
- Boil the macaroni and prepare and measure out the ingredients before you start making the sauce. This pasta comes together fast and preparation helps make sure that the texture of vegetables is retained.
- Storage - Store refrigerated for a day or two in a container with lid. This pasta taste amazing at room temperature. Take it out 30-40 minutes before you want to serve.
Nutrition
Calories: 356kcalCarbohydrates: 61gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 1mgSodium: 1089mgPotassium: 355mgFiber: 4gSugar: 9gVitamin A: 580IUVitamin C: 22mgCalcium: 56mgIron: 2mg
Tried this recipe?Let us know how it was!