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World Pasta Day 2018: 5 Easy Indian Pasta Recipes

by TEAM SALEBHAI - 25-Oct-2018 - Expert Roundup
Indian pasta recipes

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It’s no surprise that pasta has been able to mark a date for itself on the calendar. Given its versatility to adapt to various shapes and sizes, be served cold or hot as the main dish, side dish or salads, it is loved by all – adults and kids alike.


World Pasta Day allows us to celebrate and showcase how various countries have adopted the Italian pasta with open arms. And we thought what better day than the Pasta Day itself to share quick and easy Indian-style pasta recipes. After all, pasta makes for a tasty meal and good nutrition.


October 25, one of the most awaited days, is almost here and we decided to take a sneak peek into few of our favourite food bloggers who’ve done a lot of experiments with Indian fusion cooking. So listing out 5 easy and quick Indian pasta recipes. We’re sure you’re going to start drooling immediately after reading them.



1. Masala Pasta With Kasoori Methi And Peas


Masala Pasta


This simple vegetarian dish of whole wheat farfalle aka bow-tie uses Indian spices such as chopped coriander leaves, turmeric, red chilli powder, garam masala, and kasoori methi. Who’d have thought to add pieces of green peas to the Italian dish pasta? Rajeswari, a food blogger at Rak’s kitchen, did! She experimented and tried various Indian pasta recipes and this turned out to be remarkable.



Prep time – 10 mins | Cooking time – 25 mins | Serves – 2



  • Pasta - 1 cup
  • Onion - 1
  • Tomato - 1, large
  • Garlic, finely chopped - 1 tbl sp
  • Red chilli powder - 1 tsp
  • Chopped carrot, peas - 1/4 cup
  • Chopped capsicum - 1/4 cup
  • Turmeric powder - 1/4 tsp
  • Garam masala powder - 1/2 tsp
  • Black pepper powder - 1/4 tsp
  • Kasoori methi - A pinch
  • Any Italian seasoning - 1/2 tsp
  • Chopped coriander leaves - 2 tbl sp
  • Salt - As needed


To temper:

Olive oil - 3 tbl sp

Jeera/cumin seeds - 2 tsp



  • Boil 4 cups water and add the pasta, required salt. Cook for 10- 12 mins or as per the package instructions.
  • Drain in a metal strainer once the pasta is done. Reserve 1/4 cup water drained for later use. Boil water and keep the tomato immersed for a minute. Water should be really hot. Or you can also boil for a minute with the tomato.
  • Take out the tomato, run through cold water, and then peel off the skin. Grind coarsely.
  • Heat a kadai with oil in medium flame and temper with jeera. Add garlic and give it a stir for half a minute.
  • Add finely chopped onion and fry until transparent. Add the vegetables. Add required salt and fry for 2 minutes on medium flame. Add pureed tomato, red chilli, garam masala, turmeric powder, kasoori methi, and Italian seasoning.
  • Fry until the oil separates. Add chopped capsicum and fry for a minute.
  • Add the cooked pasta. If the pasta is stuck to each other, add the reserved water to loosen it up. Stir well for a minute or two and then add black pepper powder and garnish with chopped coriander leaves.



2. Macaroni Payasam (Kheer)




The name itself sounds so desi, doesn’t it? Vidya, a food blogger who calls herself a traditionalist when it comes to cooking, likes to add a modern twist to the recipe. No wonder she named her blog ‘Traditionally Modern Food.’ And that’s exactly what she did with Italian pasta too. She turned it into a typical Indian kheer. She even had Indian style ‘Pasta Kichadi’ recipe on her blog but this caught our attention. After all, this is so unique!





  • Macaroni - 1/3 cup
  • Milk - 3 cups
  • Condensed milk  - 3 tbsp
  • Sugar - 3 tbsp (adjust according to your sweetness)
  • Saffron - A pinch
  • Cardamom powder - pinch
  • Cashew - 4-5 (take as per your requirements)
  • Raisin - 5-6 (take as per your requirements)
  • Butter/ghee - 1 tsp
  • Salt - A pinch



  •  Add ghee and macaroni to the pan; saute for a minute. Add 3 cups of warm milk and cook till the macaroni is fork tender.
  • Add saffron, condensed milk, sugar, cardamom powder, and salt. Continue cooking for 4-6 minutes and switch the heat off. Add cashew and raisin.
  • You can serve it immediately or chill this overnight and serve it the next day.


3. Spaghetti With Tangy Tomato And Spicy Chilli


Tomato Spaghetti


Tomato spaghetti is a great year-round pasta dish. Smitha Kalluraya, a food blogger at Cook With Smile, produces a surprisingly tasty sauce by chopping tangy tomato and spicy chilli. She assures us in her blog that it’s simple, easy, and can be an instant hit among kids. So, do you feel like trying it out too? Follow the recipe below.




Prep time - 20 mins | Cook time - 10 mins| Serve – 3



  • Spaghetti - 150 g
  • Oil/olive oil (use olive oil for authentic taste) - 1 tsp 
  • Salt - 1 tsp 
  • Water - 6-8 cups 


For the tomato sauce

  • Olive oil - 2-3 tsp oil
  • Tomatoes - 3-4 medium size
  • Garlic flakes finely chopped - 7-8 nos 
  • Onion finely chopped - 1 medium size
  • Capsicum finely chopped - 2-3 tbsp 
  • Pepper powder - 1 tsp 
  • Red chilli flakes - 1 tsp 
  • Sugar - 1 tsp 
  • Tomato ketchup - 1 tsp 
  • Oregano flakes - 1 tsp 
  • Basil powder - 1 tsp 
  • Salt to taste
  • Cheese as required (parmesan cheese preferred)
  • Spring onions



  • Wash tomatoes and make a cross (X) on them with a knife.
  • In a large pan, take 5-6 cups of water. Add a little salt and a tsp of oil. Allow water to boil. Add spaghetti into it and let it cook till half done. Now add the whole tomato in spaghetti water and let it get blanched for about 5 mins. This will help to peel the skin off from tomatoes easily.
  • Take tomato out from water, after its skin gets cracked. Allow it to cool and then peel off skin and discard it. Continue cooking spaghetti for another 10 mins.
  • Make tomato puree and keep it aside.
  • After 10-12 mins, spaghetti would have cooked. Take care not to overcook. It should be al dente (cooked just enough to retain the shape). Drain and retain the stock water. Refresh the cooked spaghetti with running water and cooked drained spaghetti is ready. Keep aside.


Tomato sauce for Spaghetti

  • Heat oil/olive oil in a kadai. Add finely chopped garlic cloves and onion. Saute till golden brown.
  • Then add tomato puree and salt. Saute till it changes colour.
  • Now add finely chopped capsicum, sugar, pepper powder, chilli flakes, oregano powder, dried/fresh basil leaves, and tomato ketchup. Mix and cook for 2-3 mins.
  • When the sauce has thickened a bit and raw smell is gone, oil starts getting separated. Then, add cooked spaghetti.
  • Toss well till the spaghetti is evenly coated with the sauce.
  • Add finely chopped spring onions and grated cheese. Mix well.
  • Serve tomato basil hot with little cheese and also, sprinkle it over the top.




4. Veggie-filled Spicy Macaroni


spicy macaroni


Rekha Khakkar, a food blogger at My Tasty Curry, has a beautiful Indian-style pasta recipe rolled out for all of us. Her spicy macaroni is full of veggies which has no fancy sauces yet tastes delicious. In fact, she calls it hot as she has used green chilli paste to spice up its flavours. Oh, and don’t be surprised if you find crunchy peanuts while eating.




Prep time

5 mins | Cook time – 20 mins | Serve – 4



  • Macaroni/rigati pasta - 2 cups 
  • Oil - 2 tbl sp
  • Baby tomatoes - 6 
  • Sliced onion - ¼ cup 
  • Green chilli and ginger paste - 1 tsp 
  • Tomatoes chopped - ½ cup
  • Peas - ¼ cup 
  • Capsicum chopped - ¼ cup 
  • 2 tablespoon Peanuts - 2 tbl sp
  • Cabbage chopped - ½ cup 
  • Red chilli powder - 1 tsp
  • Tomato chilli sauce - 2 tbsp
  • Grated cheese
  • Coriander leaves
  • Salt to taste



  • Start by boiling the pasta. Add salt in it.
  • Once the pasta is cooked to your liking, take two seconds and before you drain the water, save a single cup of it. This starchy water will help bind the sauce and pasta together and give your pasta a great flavour.


How to Make Macaroni Masala

  • Heat oil/olive oil in a kadai. Add finely chopped garlic cloves and onion. Saute till golden brown.
  • Now add ¼ cup of sliced onion, 1 tbsp green chilli and ginger paste in the pan. Saute it until it turns golden brown.
  • Add ½ cup chopped tomatoes and cabbage in the pan. After that add ¼ cup of peas and capsicum respectively. Saute all the veggies until they are soft.
  • When all the veggies are soft, add 5-6 baby potatoes in the pan and cook all of them for another 2-3 minutes.
  • Then add salt to taste and the spices in the pan – 1 teaspoon of red chilli powder and 2 tablespoons of tomato chilli sauce in the pan. Heat in slow gas and add the cooked macaroni in the pan.
  • Add the roasted peanuts and mix all the ingredients well.
  • Our Indian-style pasta is ready to serve with some grated cheese and coriander leaves on it.


5. Paneer Tikka Pasta


paneer tikka pasta


Drums roll, please! Imagine what it must taste like when two of your favourite dish – paneer tikka and pasta come together to make one absolute rich delicacy. Don’t start drooling just yet! Manjula Bharath, food blogger at Desi Fiesta is all about cooking deliciousness and this particular dish is a perfect example of it. Without further ado, shall we have a look at the recipe?




Prep time 

1 hour | Cook time – 15 mins



  • Pasta - 1 cup (elbows pasta)
  • Water - 3 cups
  • Finely chopped capsicum - ¼ cup
  • Tomatoes puree - ¼ cup
  • Ginger-garlic paste - 1 tsp
  • Chilli flakes - 1/2 tsp
  • Oregano - 1/2 tsp
  • Mozzarella cheese - 1 tbsp
  • Cumin powder - 1/2 tsp
  • Chilli powder/ hot sauce - 1 tsp
  • Garam masala - ¼ tsp
  • Tomato ketchup - 1 tsp
  • Oil - 2 tsp
  • Salt to taste
  • Coriander leaves ( chopped) - for garnishing


For Marinating Paneer

  • Paneer - 12-15 cubes of Water - 3 cups
  • Thick/hung curd - 3 tbsp
  • Ground cardamom - 1/4 tsp
  • Turmeric powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Dried kasuri methi leaves - 1/2 tsp (optional)
  • Lemon juice - 1 tsp
  • Salt to taste
  • Oil - 1 tsp



  • Take your thick yoghurt and transfer it to a muslin cloth, keep aside for 20 minutes, so all the water is removed from it. Mix the curd with masala powders, kasoori methi, lemon juice/ and salt. Then add paneer to the yoghurt mix and marinate for an hour.


How To Proceed

  • In a deep pan, heat water and bring it to a boil.
  • Add pasta, salt and let cook for 8 minutes or as directed in the packet, until it is fully cooked (soft but firm).
  • Drain the water, drizzle some olive oil and mix them so that pasta (macaroni) don’t stick with each other and keep aside.
  • In a pan, heat some oil and shallow fry the marinated paneer till the outer layer is golden brown. Fry them and keep them on a tissue paper so that excess oil gets drained off.
  • In a separate pan, heat the oil. Saute the capsicum till its half cooked (don’t overcook the capsicum).
  • Next add the ginger garlic paste, tomato puree, chilli flakes, chilli powder/chilli sauce, salt, and oregano to it. Saute till the mixture is cooked.
  • Then add the fried paneer and cooked pasta and mix well.
  • Toss everything together and sprinkle some grated cheese, garnish with coriander leaves.


Pasta can set any mood right, and even more when it is cooked in desi style. It’s a natural solution to all occasions and luckily, we have great food bloggers who keep delighting us every day with their new and experimented Indian pasta recipes. So enjoy your pasta and let us celebrate the big day together.


If you loved our article, please like and share with your friends and family. Have anything to add to it? We shall love to hear from you in the comment section below. 

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