Indian Style Masala Macaroni Pasta

Indian Style Masala Macaroni Pasta is a pasta dish with a desi twist. This Indian-style pasta is spicy, loaded with cheese, and is perfect for serving for breakfast, lunch, or evening snacks (vegetarian).

Here are some more Indian snack recipes you may like – Paniyaram, Rava Appe, Cheesy Tadka Maggi, Moong Dal Pakoda, Egg Idli, and Green Poha.

Jump to:

• About Masala Macaroni Pasta
• Ingredients
• How To Make Masala Macaroni
• Storage Suggestions
• You Might Also Like
• Recipe Card

About Masala Macaroni Pasta

Indian Style Masala Macaroni Pasta is an Indian twist to the classic Macaroni Pasta. It is an Italian dish with Indian flavors.

It is a fusion pasta recipe with cooked macaroni pasta tossed in a spicy onion, tomato, and cheese-based masala.

This dish comes together in under 30 minutes and is great for breakfast, light brunch, quick dinner, or evening snacks. Packaging for school or office lunch boxes is also a great option.

This desi masala pasta is super easy to make using simple ingredients. You can easily double or triple the recipe.

Ingredients

Macaroni – There are many brands of macaroni pasta available in the market. Choose a good one.

You can also replace macaroni with other pasta like fusilli, farfalle, penne, etc.

You can use gluten-free pasta to make this dish gluten-free.

Oil – I like using vegetable oil to make this recipe, but you can use any cooking oil you choose. Olive oil, avocado oil, and canola oil all work great. You can replace oil with butter too.

Veggies – This Masala Macaroni is loaded with veggies, and that’s what I love about this easy and simple recipe. Add some tomatoes, onions, green bell peppers (capsicum), carrots, green peas, and green beans.

You can add other vegetables like spinach, sweet corn, broccoli, red bell pepper, yellow bell pepper, mushroom, etc. A great way to use up all the leftover vegetables, right?

Spice Powders – You will need some everyday Indian spices such as Kashmiri red chili powder, turmeric powder, and salt.

Garam masala powder, coriander powder, or cumin powder can also be added.

You can also add some black pepper powder for a spicy kick.

Italian Seasoning – Add some mixed Italian seasoning for added flavor. If you do not have Italian seasoning, then use a mix of oregano, red pepper flakes, thyme, etc.

You can adjust spice powders as per your taste.

Sauce – You will need hot sauce and tomato ketchup.

Cheese is optional, but I like the gooey and creamy texture cheese adds to the macaroni.

You can use cheddar cheese or Amul processed cheese.

Green Chillies – Adjust the green chilies as per your taste. If making for kids, you can completely skip it too.

Others – You will also need fresh ginger, garlic, lime juice (or lemon juice), and cilantro (fresh coriander leaves).

You can add cooked chickpeas, cooked chicken, shrimp, tofu, etc to this macaroni masala pasta recipe to increase the protein.

How To Make Masala Macaroni

Cook The Macaroni

Heat 4-5 cups of water in a large pot over high heat.

When the water starts to boil, add 1 tablespoon salt and 1 cup of dried macaroni and stir well.

Cook until the macaroni is Al Dente (just cooked).

Do not overcook otherwise the pasta will become mushy.

Drain the water (reserve 1 cup) and toss the cooked macaroni with 1 tablespoon of oil and keep it aside.

Make The Pasta

Heat 2 tablespoon of vegetable oil in a pan over medium flame.

Once the oil is hot, add

• ½ cup chopped onions
• 1 teaspoon finely chopped ginger
• 2 teaspoon finely chopped garlic
• 1 teaspoon chopped green chilies

and saute for a minute.

Add ½ cup of finely chopped tomatoes and fry for a minute, stirring frequently.

Now add

• ¼ cup of chopped green bell pepper
• ¼ cup of chopped carrots
• ¼ cup green beans (cut into small pieces)
• ¼ cup of green peas

to the pan and stir well.

Reduce the heat to low.

Cover the pan with a lid and cook for 2-3 minutes, stirring a few times in between.

Now add

• ½ teaspoon Kashmiri red chili powder
• ½ teaspoon turmeric powder
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• ¼ cup of shredded cheddar cheese

and cook for 2 minutes, stirring frequently.

Add 2 teaspoon hot sauce and 2 tablespoon tomato ketchup and mix well.

Now add the boiled macaroni, 1 teaspoon lime juice, and 2 tablespoon chopped cilantro and mix well.

If the pasta is looking very dry, then add some reserved water from cooking the pasta.

Check for salt and add some more if required.

Cook for a minute and serve hot.

You can garnish it with chopped green onions, cilantro, or red chili flakes.

Storage Suggestions

This desi macaroni pasta tastes the best when served right out of the pan.

However, if you have leftovers, store them in an airtight container for 2-3 days.

Reheat in a microwave or a pan over the stovetop. Add some water if the pasta has thickened.

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