Add Preferred SourceIndian flavors-inspired masala pasta is a delicious dish prepared with ease in the
Why you will love this recipe?
- The
Instant Pot reduces cooking time significantly, allowing for quick and easy preparation of masala pasta. - I have included all the tips and tricks you need to get the perfect texture for the pasta. Cooking in the
Instant Pot ensures that the pasta cooks evenly and achieves a tender yet firm texture.
Ingredients to make masala pasta
Pasta: I have used penne pasta in this desi pasta recipe.
Tomato puree: Tomato puree, along with a small amount of tomato ketchup, is used for the pasta sauce.
Onion, garlic, and carrot: These, along with tomato, form the base of the pasta sauce.
Spices and herbs: I have used a mix of Indian and Italian spices and herbs - garam masala, paprika, oregano, and Kasuri methi.
Step-by-step instructions
Expert Tips
To make
I use grated carrots along with onion and garlic to form the base of the pasta. Adding grated carrots not only adds a mild sweetness to the sauce to balance the tang from the tomatoes, but it also adds thickness to the sauce and gives it the perfect texture.
It is important that we do not stir after adding the pasta. Add tomato puree on top and just spread it using a spatula. If there is any dry pasta on top, just push it into the liquid without stirring.
I have made this recipe in an 8-quart
The amount of liquid for 2 cups of dry pasta is 2½ cups (1 cup water and 1½ cup tomato puree).
Do a quick release of the pressure. This gives it the perfect al-dente texture. If you let the pressure release naturally, the pasta will overcook.
Click here to check out my recipe to make paneer lasagna in Instant Pot. It is a perfect vegetarian showstopper for your parties, gatherings, and family dinners.
The best part of making pasta in the
Want more creamy and delicious pasta dishes? Check out this recipe to make penne rosa or this recipe to make cottage cheese pasta sauce.
What to serve with masala pasta?
Garlic bread: Serve warm, crispy garlic bread on the side. It complements the flavors of the masala pasta nicely.
Salad: Prepare a fresh green salad that will provide a contrast to the flavors of the pasta. Our favorite is this cabbage salad.
Grilled chicken or paneer: If you prefer a protein option, serve grilled chicken or grilled paneer alongside the pasta.
Roasted vegetables: I like to add a side of roasted pumpkin or roasted malai broccoli to this dish.
Recipe FAQs
Cool the pasta completely and place it in an air-tight container. Store it in the refrigerator for up to five days. You can reheat the pasta in either a microwave or on the stovetop. You can also top it with some cheese and reheat it in the oven at 320 F (160 C).
You can use an array of vegetables - carrot, zucchini, mushrooms, corn, basil, parsley, eggplant, olives, etc.
When cooking in an Instant Pot, cook for half the time mentioned on the packet instructions. My pasta packet instruction says 10 minutes, so I pressure-cooked it for 5 minutes and then did a quick release of the pressure. This gives me the perfect al-dente texture of the pasta.
If you tried this Masala Pasta Recipe or any other recipe on my website, please leave a ? star rating and let me know how it went in the ? comments below.
Recipe card
Instant Pot Masala Pasta
Ingredients
- 2 cups penne pasta
- 1 tablespoon olive oil
- 1 medium onion thinly sliced
- 3-4 cloves garlic
- 1 medium carrot grated
- ½ cup bell pepper (capsicum) chopped
- 1½ cups tomato puree
- 1 tablespoon tomato ketchup
- ½ teaspoon paprika
- ½ teaspoon garam masala (use store-bought or homemade garam masala)
- 1 teaspoon oregano
- Salt to taste
- 1 teaspoon Kasoori methi
- 1 cup water
Instructions
- Put the Instant Pot in saute mode and add olive oil.
- Once it heats, add onion and garlic. Saute for 1-2 minutes
- Add grated carrot and saute for 1 minute.
- Add capsicum, chili powder, garam masala, oregano, and salt. Mix well and saute for 1 minute.
- Add 1 cup water and stir everything well.
- Add pasta, tomato puree, and tomato ketchup. Spread the tomato puree all over the pasta.
- Do not stir after adding the pasta. Push the dry pasta slightly so that it is covered in liquid.
- Close the lid of the Instant Pot and put the vent to seal.
- Set it to pressure cook and cook for 5 minutes. Do a quick release of the pressure and open the lid.
- Add crushed kasuri methi. Mix well and serve warm.
Video
Notes
You may also like:
1. Mac and cheese without milk.
2. Gnocchi carbonara recipe.
3. Vegan mushroom pasta.
4. Pasta with broccoli.
5. 10 interesting things you must know about Italian pasta.
Sue says
This pasta looks amazing and full of flavor. I love that it's made in the Instant Pot! Can't wait to give it a try!
Kalin Williams says
Masala pasta sounds amazing! I love that you can make it in the instant pot too
Gabriela Herrera says
This looks amazing. I have a cold right now and have a feeling all these warming spices will suite, I must make it.
Jean says
I love masala, and this is another way to do it on pasta, that sounds so delicious and never thought of making it with an insta pot.
Kayla DiMaggio says
Loving this masala pasta! It was so easy to make and delicious!
Addie says
Talk about comfy cozy! Yum!
Cindy Mom, the Lunch Lady says
I am adding this to my meal plan this week, since I have all the ingredients in my pantry. It looks wonderful and full of flavour!
Sam says
This is absolutely delicious!! The seasoning and spices are incredible. Yum!
Michael DiMaggio says
Loving this masala pasta! It was so full of yummy flavor!
Meryl says
We all loved this recipe! So flavorful and healthy with lots of veggies! Yum!
Marinela says
This delicious pasta is a perfect weeknight meal, super quick and easy to make. Love it!
nancy says
oohhh i love masala and making this with IP and pasta ... awesome!
Achla Kaneria says
Very tasty recipe, my hubby was not sure of it but he really liked it. I added zucchini as well.
Question- if I want to use Banza pasta to make this gluten free, what should be the water qty and IP timing
Thank you
Shilpa Kerur says
Thank you for your feedback, Achla. I am so glad you liked it.
A 4 oz chickpea pasta will need 1.5 cups of water so adjust the amount of water accordingly. The pressure cook time will be half the lowest recommended time. Lets say, the box says cook for 6-8 minutes, then set the IP to 3 minutes and do a natural pressure release.
The rest of the recipe remains the same and also don't stir after adding the pasta (like how we do in the original recipe). Hope this helps.
I'd love to hear back how it went with Banza pasta 🙂
- Shilpa