A quick, spicy, street-style pasta loaded with veggies and Indian flavours. The pasta is coated in a flavorful masala made with ginger, garlic, and a mix of sauces and spices, giving it a bold and aromatic taste. The sautéed vegetables add texture and a smoky touch, while the coriander leaves bring freshness to the dish. Perfect for a satisfying meal.
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Boil pasta in salted water until soft but slightly firm. Drain the water and keep aside.
Heat oil and butter in a pan.
Add chopped ginger and garlic. Sauté for 30 seconds until aromatic.
Add sliced onion and cook until light golden.
Add capsicum and mushrooms. Stir-fry on high flame for 3–4 minutes.
Add red chilli flakes, tomato ketchup, green chilli sauce, pasta masala, soy sauce, and salt.
Mix everything well and cook for 1 minute.
Add the boiled pasta and toss nicely so the masala coats every piece.
Garnish with chopped coriander leaves on top.
Serve hot.
Add cheese for a creamy version.
You can also add paneer or sweet corn.
Cook veggies on high flame for restaurant-style smoky flavour.
Can I use any type of pasta?
Yes, you can use any type of pasta like penne, fusilli, or spaghetti.
Is pasta masala necessary?
Pasta masala adds a unique Indian flavor, but you can skip it or substitute with garam masala.
How can I make it less spicy?
Reduce the amount of red chilli flakes and green chilli sauce.
Can I make this vegan?
Yes, replace butter with vegan butter or oil and ensure all sauces are vegan-friendly.
What other vegetables can I add?
You can add sweet corn, carrots, or peas for more variety.
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