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Indian Pasta Recipe | One-Pot Vegan Curry Pasta Dish in a rectangular bowl with a fork in it

Vegan Indian Curry Pasta

The Indian pasta recipe is for all those who are looking for a curry-flavored vegan pasta! This Indian style pasta is prepared with mushroom, veggies, and spices. A delicious one-pot pasta dish that's good enough to satisfy your hunger pangs on any day!
Course Main Course, Snack
Cuisine Indian, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 people
Calories 355.83kcal


  • pan



  • Heat olive oil or vegan butter in a pan. You can also use ghee instead (if you are not vegan). Once the oil is hot, temper mustard seeds and cumin seeds.
  • As they begin to crackle, add curry leaves, minced garlic, ginger paste, and part of cilantro. Fry for a minute or two.
  • Then add the chopped jalapeno and onions. Fry till the onions turn translucent.
  • Now add tomatoes and salt. Continue to saute till the tomatoes are cooked.
  • Spice mushrooms and add to the pan. Mix and saute for 5-7 minutes or till the mushrooms are cooked.
  • Next add the edamame. Continue to saute for 2 more minutes.
  • Then add the dry spices like turmeric powder, cumin powder, garam masala, paprika, oregano, and crushed red pepper flakes.
  • Add the cooked pasta. Mix it all together so that the pasta coats well with the masala. Adjust the salt as needed.
  • Garnish this Indian style pasta with remaining cilantro, vegan Parmesan cheese, and lemon juice.
  • Vegan One Pot Indian Curry Pasta is now ready. Serve with warm garlic bread.



Like I mentioned before, this recipe for a vegan pasta is 100% customizable. Use whatever veggies or Indian spices you have. Add 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 sambhar powder or rasam powder instead of garam masala for a South Indian flavor.
Adjust the spices based on your tolerance levels. For more flavor, you can also add crushed kasoori methi/dried fenugreek leaves as a final garnish. 
Also, use any pasta variety for this recipe. Just cook it al dente. Reserve the water and use it as stock in some other recipe. Instead of vegan Parmesan cheese, you can also add Nutritional yeast.
If you are not vegan, make this in ghee or butter instead of oil. Also, garnish it with regular Parmesan cheese. You can bake this too! It tastes yum. To make a creamy pasta, cook it in tomato puree or add fresh cream or cashew cream towards the end. 
This vegan Indian style mushroom and veggie pasta stays good in the fridge for a week. You can also freeze cooked pasta and then toss it in the freshly prepared masala to save some time. You can also make this recipe in an Instant Pot where you cook the pasta along with the veggies.


Calories: 355.83kcal | Carbohydrates: 65.28g | Protein: 12.98g | Fat: 4.98g | Saturated Fat: 0.91g | Cholesterol: 1.47mg | Sodium: 43.35mg | Potassium: 449.04mg | Fiber: 4.83g | Sugar: 4.74g | Vitamin A: 911.18IU | Vitamin C: 30.13mg | Calcium: 79.84mg | Iron: 2.7mg