7 Indian Pasta Recipes to Make and Enjoy

Although it does not come to mind straight away, Indian pasta dishes are a delicious option to go for.

When thinking about a combination of two cuisines, Indian and Italian is not the first but it is one which should be tried out.

The intense spicy flavours and vibrant colours of Indian cuisine pair well with herbaceous pasta dishes.

As the pasta soaks up the spicy and rich sauces, the result is a mouthful of flavour. More people are experimenting with food and this seems like the perfect opportunity to do so.

Pasta is such a versatile ingredient and there are many variants. From fusilli to lasagne, there is something for everyone.

We have seven fantastic recipes for you to try out.

Spiced Paneer Spaghetti

For those who love pasta and is a vegetarian, this spiced paneer spaghetti is an Indian pasta dish to try out.

The spaghetti is mixed in a sauce made of chillies, spring onions, garlic and soy sauce to create an array of Asian flavours.

The spaghetti can be replaced with noodles for a Chinese twist if you prefer.

Incorporating the paneer adds texture to the dish but it also adds a slightly salty taste. The crispy cheese is the ideal contrast to the soft spaghetti.

Ingredients

• 250g spaghetti
• 200g paneer, cubed
• ½ Red pepper, chopped
• ½ Green pepper, chopped
• 2 Spring onions, chopped
• 2 Tomatoes, sliced
• 5 Green chillies, chopped
• 5 Garlic cloves, finely chopped
• 1 tbsp chilli sauce
• 1 tbsp vinegar
• ½ tsp soy sauce
• Salt, to taste
• 1 tbsp oil

Method

1. Boil the spaghetti according to the packet instructions. Once done, drain and set aside.
2. Meanwhile, heat oil in a large pan. Add half of the garlic and fry until browned. Add the tomatoes, chillies and half of the spring onions.
3. Pour in the vinegar, soy sauce and chilli sauce then season with salt. Stir then remove from the heat. Allow it to cool slightly then blend into a paste.
4. In another pan, heat some oil and fry the paneer until golden. Once done, remove and allow them to drain on kitchen paper.
5. Heat oil in another pan and fry the remaining garlic. Add the vegetables and spice paste and mix well.
6. Mix in the spaghetti and remaining spring onions. Stir in the paneer and serve.

This recipe was adapted from Honest Cooking.

South Indian Macaroni & Cheese

While macaroni and cheese may be a typical Italian dish, this particular recipe puts a Desi twist on it.

This Indian pasta dish is not as creamy as other macaroni and cheese dishes but it uses peas and breadcrumbs for more texture.

A mixture of paprika and cayenne pepper is what gives the dish a smoky and subtly spicy flavour.

Not only does the flavour come from the spices, but the different cheeses also add more depth to the filling meal.

Ingredients

• 225g dried macaroni
• 2 cups frozen peas
• ½ cup soft breadcrumbs
• 2 cups sharp cheddar cheese, grated
• ¼ cup Asiago cheese, grated
• 3 cups milk
• 2 tbsp all-purpose flour
• 3 tbsp butter
• ½ tsp paprika
• 1 tsp garlic paste
• ¼ tsp turmeric
• ¼ tsp cayenne pepper
• ½ tsp garam masala
• ¼ tsp black pepper
• ½ tsp ginger, finely grated
• Salt to taste

Method

1. Preheat the oven to 175°C. Meanwhile, cook the macaroni according to the package instructions. Put the peas into a colander. When done, drain the pasta into the colander and set aside.
2. In a small bowl, mix the breadcrumbs, Asiago cheese and paprika and set aside.
3. In another bowl, combine the turmeric, cayenne, black pepper, garam masala and salt together then set aside.
4. Melt the butter in a large saucepan then add the garlic and ginger. Cook and stir for one minute. Mix in the spice mixture and cook for two minutes.
5. Sift the flour into the pan then pour in the milk. Stir continuously until the mixture has slightly thickened and starts to bubble.
6. Stir in the cheddar cheese until it has fully melted. Mix in the macaroni and peas then transfer to a rectangular baking dish.
7. Sprinkle on the breadcrumb mixture then place into the oven for 30 minutes.

This recipe was inspired by BHG.

Spaghetti & Spicy Tomato Sauce

It is a simple pasta dish accompanied by a tomato sauce. However, the twist is that the sauce is flavoured with a mixture of Indian spices.

The result is a delicious sauce which is soaked up by the spaghetti.

Including various spices add a whole new layer of flavour to a basic tomato sauce which creates new opportunities for flavours to be modified.

Ingredients

• 230g spaghetti
• 4-5 cups of water

For the Tomato Sauce

• ½ cup onion, finely chopped
• 2 tbsp tomato paste
• 1 cup of water
• 3 Medium tomatoes, finely chopped
• 1 dried red chilli
• 1½ tsp ginger paste
• 1½ garlic paste
• ½ tsp cumin seeds
• 1 tsp red chilli powder
• ¼ tsp garam masala
• ¼ cup coriander leaves, finely chopped
• 1 tbsp oil
• Salt, to taste
• ½ tsp sugar

Method

1. Note: Make the sauce and boil the spaghetti at the same time.
2. Pour the water into a pot and place on medium heat. Add salt to taste and bring up to a boil. Once it boils, add the spaghetti in whole. Cook for 10 minutes or until al dente.
3. Meanwhile, heat the oil in a pan on medium heat. Add the cumin seeds. Once they sizzle, add the dried chilli and cook for 30 seconds.
4. Add the onions and fry until they soften. Mix in the ginger and garlic paste along with the tomato paste. Cook for 40 seconds.
5. Add red chilli powder, garam masala, salt and sugar. Mix immediately then pour in a cup of water and bring to a boil.
6. Reduce the heat and simmer for six minutes. Stir in the chopped tomatoes and let it heat through. Add the coriander, mix and remove from the heat.
7. When the spaghetti has cooked, drain it and add to the sauce. Toss well to fully mix then serve.

This recipe was inspired by Spice up the Curry.

Vegetable Pasta Bake

For such a simple Indian pasta dish, it is incredibly flavourful and filling which is why it makes for a perfect evening meal during the week.

The soft fusilli contrasts with the crunch of the peppers. They come together with the slightly crispy but mostly gooey mozzarella cheese.

The addition of chilli flakes adds much-needed heat to the dish among the hint of acidity that you get with both sauces.

Ingredients

• 1½ cups fusilli pasta
• ½ cup mixed peppers, chopped
• ½ cup readymade arrabbiata sauce
• 2 tsp tomato sauce
• ½ cup mozzarella cheese, grated
• ½ tsp chilli flakes
• ¼ tsp oregano
• Water, as needed
• 1 tsp olive oil
• Salt to taste

Method

1. Bring a pot of water to a boil then add the pasta. Cook until al dente then drain and set aside.
2. Mix the arrabbiata sauce into the pasta. Ensure that everything has fully combined.
3. Preheat the oven at 200°C. Spread a layer of pasta in an ovenproof baking dish. Sprinkle some the peppers along with the oregano and chilli flakes. Add some of the tomato sauce.
4. Sprinkle half of the mozzarella then repeat the layering process. Top with the remaining cheese.
5. Place into the oven for 20 minutes or until the cheese has turned golden.

This recipe was adapted from Sharmi’s Passions.

Indian-Style Spaghetti Bolognese

Spaghetti bolognese is arguably the most popular pasta dish but this Indian-style recipe is a delicious variation to appeal to those who enjoy spicy food.

This dish is cooked with roasted bacon, minced meat and a spicy tomato sauce. Any type of mincemeat is suitable for this recipe.

It is best served alongside a crusted cheesy garlic bread to create a hearty dinner.

Ingredients

• 400g spaghetti
• 250g mincemeat of your choice
• 4 Bacon rashers, smoked and finely chopped
• 1 Onion, finely chopped
• 2 Carrots, finely chopped
• 1 Red chilli, finely chopped
• 3 Garlic cloves, finely chopped
• 2 cups tomato puree
• 1 tsp dried oregano
• 1 Sprig of basil leaves, torn
• Salt to taste
• Black pepper to taste
• ¼ cup parmesan cheese, grated
• Olive oil
• 1 cup red wine (optional)

Method

1. Cook the pasta until al dente and set aside.
2. In a large pan, heat four tablespoons of oil on medium heat. Fry the bacon until slightly crispy.
3. Add the onion, garlic and carrots and fry until softened. Add the oregano and stir in the vegetables until cooked through.
4. Gently add the meat and stir until browned. Once cooked through, pour in the puree, basil, chilli and red wine.
5. Bring to a boil then reduce the heat and simmer until the sauce thickens.
6. Add the spaghetti and cheese and mix on high heat until everything has fully coated. Season and add more chilli if preferred.
7. Remove from the heat and serve.

This recipe was inspired by Archana’s Kitchen.

Butter Chicken Linguine

As an Indian pasta dish, this is one of the most authentic as it combines the classic butter chicken with linguine pasta.

The dish is loaded with creamy and spicy butter chicken for a rich flavour throughout.

Linguine is the ideal pasta choice as it is able to hold the buttery flavour of the chicken whereas spaghetti is not suited for such rich sauces.

Ingredients

• 280g linguine pasta

For the Chicken Marinade

• 450g boneless chicken breast, chopped
• 100ml plain yoghurt
• 2 tsp ginger paste
• 2 tsp garlic paste
• 1 tsp chilli powder
• ½ tsp cumin powder
• ½ tsp garam masala
• 3 tsp fenugreek leaves, finely chopped
• 1½ tsp lemon juice

For the Butter Chicken Sauce

• 4 tbsp butter
• 1 cup of water
• 1 tsp garlic paste
• ½ tsp ginger paste
• 1 tsp chilli powder
• ½ garam masala
• 2 Medium tomatoes, blended
• 1¼ cup heavy whipping cream
• Coriander leaves, chopped

Method

1. In a large bowl, mix the marinade ingredients. Place the chicken into the bowl and mix until completely coated. Cover and place in the fridge for at least three hours.
2. When ready to cook, heat two tablespoons of butter in a large pan and add the chicken. Cook until the liquid has evaporated and the chicken has browned all over. Remove from the pan and set aside.
3. To make the sauce, melt two tablespoons of butter in another pan then add the ginger and garlic paste. Fry until light brown. Add the chilli powder and garam masala and mix well.
4. Add the tomatoes then cover to allow it to thicken. Pour in a cup of water, season and bring to a boil.
5. Add the chicken and coriander leaves. Reduce the heat and simmer for a few minutes.
6. Pour in the cream, mix well and let it simmer for a further five minutes.
7. Make the pasta by bringing a pot of lightly salted water to a boil. Add the linguine and cook for 11 minutes or until al dente. Drain the pasta using a colander under cold water.
8. Stir the cooked linguine into the sauce and let everything heat through. Garnish with parmesan cheese and coriander before serving.

This recipe was inspired by A Little Bit of Spice.

Chicken Curry Lasagne

The creamy texture of lasagne incorporates the intense flavours of a simple chicken tikka masala to create a delicious and filling meal.

Pieces of spicy chicken in a wonderful sauce go well with the creaminess of ricotta cheese and coconut milk.

Spinach adds some vibrancy to the dish as well as more flavour. The result is a comforting Indian pasta dish.

Ingredients

• 1 Onion, chopped
• 1 tbsp canola oil
• 4 cups cooked rotisserie chicken, skin removed and shredded
• 12 Lasagne noodles, uncooked
• 2 cups part-skim ricotta cheese
• 2 Large eggs
• 3 Garlic cloves, minced
• 1 can of tomato paste
• 2 cans of coconut milk
• 280g spinach, chopped (If frozen, thaw and squeeze dry)
• 4 tsp curry powder
• ½ cup coriander, chopped and divided
• Salt, to taste
• Black pepper, to taste
• 2 cups part-skim mozzarella cheese, grated
• Lime wedges

Method

1. Preheat the oven to 175°C. Meanwhile, in a large pan, heat the oil over medium heat.
2. Add the onion and cook for five minutes or until softened. Add the curry powder and garlic and cook for a further minute.
3. Stir in the tomato paste and pour in the coconut milk. Bring to a boil then reduce the heat and allow to simmer for five minutes before adding the chicken.
4. Meanwhile, cook the lasagne noodles according to the directions before draining.
5. In a bowl, combine the ricotta, eggs, a quarter of the coriander, spinach and seasoning.
6. Grease a 13 by 9-inch baking dish with a little oil or cooking spray. Spread a quarter of the chicken mix. Layer with four noodles, half of the ricotta, another quarter of the chicken and half a cup of mozzarella.
7. Repeat the process. Top with the remaining noodles, chicken and mozzarella.
8. Place into the oven and bake for 40 to 45 minutes or until bubbly. Leave to cool for 10 minutes before cutting. Garnish with coriander and serve with lime wedges.

This recipe was inspired by Taste of Home.

These delicious Indian pasta recipes either incorporate Indian dishes or have an Indian twist on them.

But all guarantee delicious flavours and textures which are sure to make your mouth water.

The combination of Indian and Italian cuisine is a fresh take on tasty food. While these are step-by-step guides, ingredients can be adjusted to your preference.

These dishes are all unique but they can promise a hearty and satisfying meal.