This delicious, kid-friendly Indian style masala pasta recipe transforms simple penne pasta into a spicy, flavorful desi treat tossed with onions, tomatoes, and aromatic Indian spices. Easy to make in under 25 minutes without cheese or heavy cream, this vegetarian masala penne pasta is a perfect quick breakfast, evening snack, or school lunchbox favorite!
This is my first post on pasta recipes. I really wonder why didn’t I try a pasta recipe so far. Actually I wanted to start with pasta with white sauce or red sauce, but my friend Shalini suggested me to try our Indian style, easy pasta recipe with full of masala flavours.
This recipe is very similar to Penne Arrabiata. As kids love pasta very much, I tried this recipe for Raksha’s breakfast. We too tasted some. It was very nice, flavourful and tasty. So my first attempt in making a pasta recipe was a great success. I felt very happy and I wanted to share this recipe with you all.
You can make many variations in this recipe and prepare it more healthy & colorful by adding vegetables. Friends, if you are bored of making cheesy pasta recipes, try this low calorie, easy peasy pasta recipe with Indian masala. You will love it.
Quick Notes for US & Abroad Kitchens
- Pasta Shapes: Penne rigate (ridged penne) works best for Indian masala pasta because the ridges and hollow center hold onto the spicy tomato-onion masala sauce. Rotini (fusilli), elbow macaroni, or farfalle (bow tie) also work wonderfully.
- Salt the Water Generously: Pasta absorbs salt while boiling. Add 1 teaspoon of salt to the boiling water before dropping in the penne to ensure flavorful pasta from the inside out.
- Cook Al Dente: Boil the pasta for 10–11 minutes (about 1 minute less than the package instructions). The pasta finishes cooking when tossed in the hot masala pan, keeping it firm and non-mushy.
- Tomato Choice: If fresh vine or plum tomatoes are not ripe enough, 1/3 cup of canned crushed tomatoes or organic tomato passata produces an exceptionally rich, silky restaurant-style masala base.
- Veggie Boost: To make it a wholesome one-pot meal for kids, add 1/2 cup of thawed frozen sweet corn, green peas, or diced bell peppers along with the onions.
Indian Style Masala Pasta Recipe (Desi Veg Masala Penne Pasta)
Ingredients
To Cook Pasta
- 1 cup Penne pasta (approx. 100g / 3.5 oz) or any pasta shape
- 5 cups Water (approx. 1.2 liters / 40 fl oz) for boiling
- 1 tsp Salt (approx. 5g) as needed
- few drops Cooking oil to prevent sticking
For the Masala
- 1 ½ tbsp Cooking oil (approx. 22 ml / 0.75 fl oz)
- 1 tsp Ghee (approx. 5 ml / 0.15 fl oz) for rich aroma
- ½ tsp Mustard seeds
- 1 tsp Urad dal
- 1 tsp Chana dal
- ½ tsp Cumin seeds / Jeera
- 2 nos Big onions finely chopped
- 2 nos Tomatoes finely chopped (or 1/3 cup tomato puree)
- few sprigs Curry leaves
- ½ tsp Ginger-garlic paste
- 1 tsp Red chilli powder or Sambar powder adjust to taste
- ½ tsp Garam masala powder or pav bhaji masala
- 2 pinches Kasuri methi / dried fenugreek leaves crushed
- 2 tbsp Fresh coriander leaves finely chopped, to garnish
- 1 tsp Lemon juice optional, to finish
Instructions
- How to cook pasta: Bring 5 cups of water to a rolling boil in a deep pot with salt and a few drops of cooking oil. Add 1 cup of penne pasta. Stir well with a ladle to prevent the pasta from sticking to the bottom. Cook uncovered on medium flame for 10 to 12 minutes until al dente (soft yet firm to the bite).
- Turn off the heat and drain the pasta immediately in a colander, discarding the excess boiling water. Rinse the pasta gently under cold running water for a few seconds to stop the cooking process and keep the pasta firm and non-sticky. Set aside.
- In a wide pan or kadai, heat oil and ghee together. Add mustard seeds and let them splutter. Add urad dal, chana dal, and cumin seeds, sauteing until golden. Add finely chopped onions and curry leaves; saute until the onions turn soft and translucent. Add ginger-garlic paste and saute for a minute until the raw aroma disappears.
- Add finely chopped tomatoes (or tomato puree) and cook until soft, mushy, and the oil starts to separate. Add red chilli powder (or sambar powder), garam masala powder, and salt. Mix well on low flame for 2 minutes. Crush 2 pinches of kasuri methi between your palms and add to the gravy; simmer for 1 minute.
- Add the boiled, drained penne pasta to the spiced masala. Toss and mix gently on low-medium flame until every piece of pasta is thoroughly coated with the masala. Cook for 1 to 2 minutes so the flavors meld together.
- Turn off the flame. Garnish with freshly chopped coriander leaves and a light squeeze of fresh lemon juice if desired. Serve hot and fresh immediately with a warm beverage for breakfast or snack!
Notes
- For variations, add sambar powder in place of red chilli powder. It gives a unique South Indian touch.
- You can use tomato puree instead of chopped tomatoes for a smoother masala coating.
- Use pav bhaji masala powder or biryani masala powder in place of garam masala powder for a fun street-style twist. Adjust spice levels to your taste.
- You can also add a few fresh mint leaves while sauteing onions for extra aroma.
- To make it more colorful and nutritious for kids, toss in steamed green peas, finely diced carrots, sweet corn, or bell peppers along with the onions.
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Frequently Asked Questions
Penne rigate (ridged penne), elbow macaroni, and fusilli (spiral pasta) are ideal choices because their textured grooves and hollow shapes hold the spiced tomato-onion masala sauce exceptionally well.
Yes, absolutely! You can add finely diced carrots, bell peppers (capsicum), sweet corn, green peas, or green beans while sauteing the onions to make it even more nutritious and colorful for kids.
Cook the pasta in plenty of salted boiling water until just al dente (firm to the bite). Immediately drain it in a colander and rinse briefly under cold running water to stop residual cooking and remove excess surface starch.
Yes, this pasta stays soft and flavorful at room temperature without turning dry. Toss it with a teaspoon of extra ghee or olive oil before packing in an insulated lunch container.
Masala pasta and Horlicks – My daughter Raksha’s breakfast.
even i did the same , as pasta is not our cup of tea. i started with indian version , now i can say i like 4 to 5 varieties of pasta. U should try with white sauce , quite addictive.
Yes Aparna,have to try with white sauce soon :)
i love pasta..Indian style pasta is always addictive…
wow……………..its picture perfect and tempting to have some…………
yummy fusion of pasta dish.
looks very tempting!! love the title "Indian Style"
I love this version my mum makes it as after school snack.. tempting pasta
something similar to this was our go to supper in collage days. looks wonderful.
Who will say no to this irresistible dish, definitely not me..
I too first tried indian style pasta on my friends house .From there on there is no going back .Love pastas
Pastas are favorite with my kids…Love this Indian version
Both Pasta and Picture are perfect dear!!! Love the indianised version
Perfect pasta…love all Indian style pasta…lovely click
Love the indian touch…… Looks delicious!
Even I too prepare indian style.Adding our spices to pasta gives nice taste.
yummy pasta,looks very tempting :)
kids favourite pasta…..
kids fav. looks super yumm..
Loved it..thanks for the recipe
Thank u :)