Description
A fusion twist on traditional Indian curry with the flavors of masala combined with pasta to create a delightful and spicy masala pasta salad. This dish is a harmonious blend of Indian and Italian cuisines that will tantalize your taste buds with its aromatic spices and hearty vegetables.
Ingredients
Units
Scale
Main Ingredients:
- 12 oz pasta, any variety
- 1 tablespoon olive oil or vegan butter
Spices:
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon GF asafoetida
- 5 fresh curry leaves
- 1 tablespoon ginger garlic paste
- 2-3 green chilies, finely chopped
- 1 cup onion, finely chopped
- 1 tomato, finely chopped
- 8 oz mushrooms, sliced
- 1/4 cup frozen green peas
- 1 bell pepper, finely chopped
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon chili powder
- Salt, to taste
- 1 teaspoon red pepper flakes
- 1 teaspoon oregano
- 1 teaspoon garam masala
- 1 tablespoon Kasoori methi
- 4 tablespoons chopped cilantro
- 1 tablespoon lemon juice
- 2 tablespoons vegan Parmesan cheese
Instructions
- Cook the Pasta: Boil water with salt, add pasta, and cook al dente. Strain, drizzle olive oil, and set aside.
- Prepare the Masala: Heat oil, temper spices, add vegetables and cook till tender.
- Combine: Mix in cooked pasta, adjust seasoning, and garnish with cilantro, cheese, and lemon juice.
Notes
- This recipe is customizable – adjust spice levels to taste.
- Cook pasta al dente for best results.
- Vegetables should retain some crunch.
- Can be baked with vegan cheese topping.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
