Enjoy a delightful fusion of Indian and Italian flavors with this unique vegan curry pasta salad recipe. Made with veggies, Indian aromatic spices, and herbs, it's a perfect choice for a quick and tasty meal. Make this one-pot meal in 30 minutes!
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What is Masala Curry Pasta
I don't mean to offend the Italians, but this is a fun Indian-style pasta salad recipe! This Indian-Italian fusion dish is made with vegetables, various fragrant Indian spices, and herbs. It's also a no-sauce recipe. We LOVE this spicy one-pot pasta salad because it is bold, textually diverse, and holds up well for several days in the refrigerator. It truly brings out the Indian flavors!
You too will love how versatile this Indianised pasta recipe is! You can use any variety, and add whatever veggies you have at hand (a great way to use up any leftover vegetables in your fridge). Customize and adjust the spices based on your tolerance levels and availability. Also, you don't have to worry about making any sauce! Plus, it's a one-pot meal! Win-Win! Give this best fusion pasta recipe a try! My other favorite pasta recipe is Creamy Broccoli Pasta! Check that out too!
Indian-Italian Fusion recipe
This street-style pasta allows me to enjoy two of my favorite cuisines in one meal - Indian and Italian. This family-favorite fusion recipe is a regular on my weekly rotation menu. It's bold, textually diverse, and extremely delicious to taste. That makes it one of the best make-ahead curried pasta salads ever! It's so good that it has also become a popular street food in Mumbai and Delhi.
More fusion recipes
Besides this hot Indian salad, I also make Picada Pesto Spaghetti and Vegan Pasta Salad on repeat. Some other fusion recipes on the blog are Mexican Pani Puri, Dabeli Pizza, Jalapeno Cheddar Cornbread Biscotti, Bruschetta Pizza, Dal Pakwan Tostadas, Matar Kachori Pinwheels, Chai Cheesecake, Karanji Baklava, and Gulkand Shrikhand Tarts.
Why make this
- Easily customizable
- No-sauce pasta recipe
- Loaded with veggies making it a nourishing meal
- Can be made in 30 minutes
- Great for meal-prep
- Vegan, soy-free, nut-free, and gluten-free pasta salad recipe
- Low-budget meal for plant-based eaters
- A quick and easy one-pot meal
Ingredients needed 🧾
Pasta - I avoid using refined flour variety and prefer whole wheat or gluten-free variety. You can use any variety (any shape - rotini, farfalle, penne, bow-tie, rigatoni, or fusilli to make a few) available to you. You can also use fresh pasta.
Veggies - You can use any vegetables you have in your fridge. I have used onions, tomatoes, frozen green peas, bell peppers, and mushrooms in this recipe. Make it a colorful combo! You can also use mixed frozen veggies.
Spices - Use fragrant Indian spices here because this is an Indian fusion recipe. I have used turmeric powder, cumin powder, coriander powder, garam masala, GF asafoetida, and red chilly powder.
Whole spices - Crushed red pepper flakes, cumin seeds, and mustard seeds are used in this curry pasta recipe.
Aromatics - ginger paste, garlic paste (or fresh ginger and garlic), green chillies, and fresh curry leaves provide this Indianised pasta recipe its unique robust flavor.
Herbs - cilantro (or parsley), and oregano give this vegan desi pasta recipe an aromatic flavor.
Vegan Parmesan or Nutritional yeast is added to give this Indo-Italian dish a cheesy flavor.
Garnish - cilantro, Kasoori methi, garam masala, and lemon juice are added to finish off the dish.
For maximum flavor, cook this dish in vegan butter, vegan ghee, or olive oil. Use a wide pan to make this desi-style pasta. Chili oil is optional.
How to make it 🔪
- In a pan, boil water with salt. Once it starts boiling, add the pasta and cook it as per the instructions on the packet. Keep stirring at intervals to ensure even cooking. Cook it al dente. Strain but do not throw away the water. Drizzle olive oil over it. Mix and keep it aside.
- Meanwhile, slice the mushrooms, and finely chop all the veggies needed after washing them. Chef tip - Do not chop them too chunky, keep them fine.
- Heat olive oil in the same pan. You can also use ghee instead (if you are not vegan). Once the oil is hot, temper mustard seeds and cumin seeds along with GF asafoetida. As the seeds begin to crackle, add fresh curry leaves, green chillies, ginger paste, garlic paste, and part of the cilantro. Fry for a minute or two.
- Then add the finely chopped onions. Fry till the onions turn translucent. This could take 3-4 minutes on medium heat.
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- Now add tomatoes and salt. Continue to saute till the tomatoes are cooked. This could take 3-4 minutes on medium flame.
- Add mushrooms to the pan. Mix and saute for 5-7 minutes or till the mushrooms are cooked.
- Next, add the frozen green peas and bell peppers. Continue to saute for 2-3 more minutes.
- Then add the dry spices like turmeric powder, cumin powder, coriander powder, chilly powder, oregano, and red pepper flakes. Also, add a teaspoon of sugar to balance out the flavors. Add ¼ cup of the reserved water to prevent the masala from burning. Cook it for a minute.
- Add the cooked pasta. Mix it all together so that it coats with the masala. taste and adjust the salt as needed.
- Garnish this Indian-style pasta with remaining cilantro, vegan Parmesan cheese, garam masala, Kasoori methi, and lemon juice for extra tanginess. Mix and take the pan off the flame. Keep it covered.
Serving suggestions 🍽
Serve it immediately. For an extra kick, I sometimes drizzle some homemade chili oil or crushed black pepper on top. You can also enjoy this pasta cold. The taste lingers in your mouth a bit and the spice is perfect making you want more with each bite.
This recipe of spicy Indian pasta salad is sure to become a go-to dish for any cookout or gathering like parties, potlucks, brunches, tea-time snacks, lunches, and dinners. You can also pack them in lunchboxes, pack them for picnics, or serve them as a BBQ side dish!
What to serve with this Indian-style pasta
Serve with warm garlic bread, Focaccia, or any warm crusty bread. Have some Mango Rose Lassi, Buttermilk Popsicles, or Mohabbat ka Sharbat after devouring it. This will help you cool off after a spicy meal! Pair it with a good wine for a romantic dinner. Fried Ravioli or Air Fried Green Beans also taste good with this desi-style masala pasta.
Some desserts that will pair well with this homemade vegan salad are Fruit Custard, Carrot Halwa, Guava Ice Cream, Chai Cheesecake, Rose Basundi, and Mango Cranachan. If you're serving this street-style pasta as a snack, pair it with Chai, Filter Coffee, or Dalgona Coffee.
Top recipe tips 💭
This recipe for vegan pasta is 100% customizable. Cook pasta al dente. Add toasted pine nuts and cumin seeds if you like the crunch. Do not overcook the vegetables, they should have a bite. Tone down the spices if making it for kids. You can bake this dish with some vegan cheese on top!
Recipe FAQs 📖
Also, use any variety - penne, macaroni, rigatoni, rotini, bow tie, or fusilli in this recipe. I avoid using the one made with refined flour and prefer whole wheat or other gluten-free versions. Just cook it al dente. Reserve the water and use it in this or any other recipe as stock. Zoodles (zucchini noodles) are also a great alternative.
Add a little tomato ketchup along with the spices for some more tangy flavor. Use any curry powder available to you if you don't have garam masala. You can also use Curry powder, Pav Bhaji Masala, Maggi masala, Tandoori masala, sambhar powder, or rasam powder instead of garam masala for a South Indian flavor. Give it a Thai twist by adding vegan red curry paste. Instead of vegan Parmesan cheese, you can also add Nutritional yeast or breadcrumbs. Make this in ghee or butter instead of oil if you are not on a dairy-free diet. Also, garnish it with regular Parmesan cheese.
Use whatever veggies you have at hand. Paneer, spring onions, bell peppers, carrots, broccoli, edamame, baby corn, zucchini, black or green olives, and spinach. If you easily make it Jain by not adding onion, ginger, and garlic. For more protein, add tofu, soya chunks, TVP, or chickpeas. If you are not vegan, you can add paneer. This no-sauce spicy pasta salad can also be made without any vegetables. Cook as indicated, then drain and transfer to a mixing bowl. Add chopped onions, tomatoes, green chillies, spice blends, salt, and cilantro, mix, and serve. Tadka is optional. Refrigerate for a couple of hours before serving.
Before adding the cooked pasta, add tomato sauce or puree and cook it for 7-8 minutes. Then add the pasta along with coconut milk. You can also use makhani sauce, tikka sauce, marinara sauce, cashew cream, or vegan white sauce. Adding creamy curry sauce will also tone down the spices slightly. Enjoy this creamy Indian vegetarian pasta with garlic bread or soup.
Yes. Add all the ingredients as mentioned in the recipe. Then add the dry pasta and water. Cook on manual mode for 4 minutes. Release pressure immediately. Garnish and serve. A simple rule to follow when cooking dry pasta in the Instant Pot - Check what's the cooking time written on the box. Then half that and minus 1 more minute. So if the box says 10 mins, the cooking time would be 4 minutes. For 12 oz, add 2 cups of water. For 8 oz, add 1.5 cups of water.
This vegan Indian-style veggie pasta stays good in the fridge for a week. I divide them into individual serving bowls and store them. That way I control the portion size. Leftovers can also be frozen for up to 3 months. Thaw it overnight in the fridge and then reheat it in the microwave. Add Parmesan and cilantro to give it that instant freshness. Drizzle olive oil and serve. You can also refrigerate or freeze it and then toss it in the freshly prepared masala to save some cooking time.
More unusual pasta recipes to try
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Recipe 📖
Indian Curry Pasta | Spicy Masala Pasta Salad
Equipment
Ingredients
- 12 oz pasta any variety
- 1 tablespoon olive oil or vegan butter
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon GF asafoetida
- 5 fresh curry leaves
- 1 tablespoon ginger garlic paste
- 2-3 green chillies finely chopped
- 1 cup onion finely chopped
- 1 tomato finely chopped
- 8 oz mushrooms sliced
- ¼ cup frozen green peas
- 1 bell pepper finely chopped
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon chilly powder
- salt
- 1 teaspoon red pepper flakes
- 1 teaspoon oregano
- 1 teaspoon garam masala
- 1 tablespoon Kasoori methi
- 4 tablespoon chopped cilantro
- 1 tablespoon lemon juice
- 2 tablespoon vegan Parmesan cheese
Instructions
- In a pan, boil water with salt. Once it starts boiling, add the pasta and cook it as per the instructions on the packet. Keep stirring at intervals to ensure even cooking. Cook it al dente. Strain but do not throw away the water. Drizzle olive oil over it. Mix and keep it aside.
- Meanwhile, slice the mushrooms, and finely chop all the veggies needed after washing them. Chef tip - Do not chop them too chunky, keep them fine.
- Heat olive oil in the same pan. You can also use ghee instead (if you are not vegan). Once the oil is hot, temper mustard seeds and cumin seeds along with GF asafoetida. As the seeds begin to crackle, add curry leaves, green chillies, ginger paste, garlic paste, and part of the cilantro. Fry for a minute or two.
- Then add the chopped onions. Fry till the onions turn translucent. This could take 3-4 minutes on medium flame.
- Now add tomatoes and salt. Continue to saute till the tomatoes are cooked. This could take 3-4 minutes on medium flame.
- Add mushrooms to the pan. Mix and saute for 5-7 minutes or till the mushrooms are cooked.
- Next, add the green peas and bell peppers. Continue to saute for 2-3 more minutes.
- Then add the dry spices like turmeric powder, cumin powder, coriander powder, chilly powder, oregano, and red pepper flakes. Also, add a teaspoon of sugar to balance out the flavors. Add ¼ cup of the reserved water to prevent the masala from burning. Cook it for a minute.
- Add the cooked pasta. Mix it all together so that it coats with the masala. taste and adjust the salt as needed.
- Garnish with remaining cilantro, vegan Parmesan cheese, garam masala, Kasoori methi, and lemon juice for extra tanginess. Mix and take the pan off the flame. Keep it covered.
Shay says
I made this with a few changes. I used nutritional yeast instead of cheese and fewer ounces of pasta. The recipe gave us a great potluck dish to serve
Priya Lakshminarayan says
I do that too. Nutritional yeast works great in this recipe. Glad you liked it. 🙂 Thank you.
Sarayu says
I have been wanting to try this for a long time. Finally made it today, and it was so easy to make, flavourful, and absolutely lip-smacking. Kudos Priya for creating such a delicious fusion dish!
Priya says
Thank you so much. So happy you enjoyed this recipe. 🙂
Pravin says
Tasty
Priya says
Thank you 🙂
Prashanthi says
Made this for dinner tonight , it was a hit with my family . Really easy to make, thanks for sharing this recipe
Priya says
Thank you so much! I am so glad you and your family enjoyed this recipe.
Anjali says
Omg this curry pasta was absolutely amazing!! I love the twist on a traditional pasta - so flavorful and delicious!
kim says
Love this recipe! It was super easy and had so much flavor! Will definitely be making again!