This potato with pasta recipe is just amazing! It is full of bold flavors, easy to make, comes together in one pot and is so comforting that you will want to have more. Oh, and it is naturally vegan.
This post contains helpful notes and tips to help you make the perfect dish. However, if you are in a rush, please use the "Jump to Recipe" link above or the "Jump to" links below to get to the section you want.
I love fusion dishes. They are the best gift for being exposed to many cuisines and flavors. I can play around with so many more ingredients and create interesting dishes! This paneer zucchini recipe and this sauteed butternut squash for example.
A dear friend gave me the recipe for this curry pasta. She shared it with me generously after my daughter N raved about how yummy it was.
What is your favorite fusion dish? Do let me know in the comments below. I would love to hear from you. - Padma
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A note about this potato pasta recipe
You may think of the classic Neapolitan style pasta e patate when you hear potatoes and pasta together. Patate pasta is traditional to Southern Italy and has a base of onion, carrot, celery, and garlic sautéed in olive oil. It also has tomato paste, salt, pepper, cheese - usually Pecorino Romano or Parmesan - and more extra virgin olive oil.
However, this Indian style potato with pasta recipe is quite different from that one. It is vegan, has no cheese, has no tomato, and is spicy and tangy. It is a treat for spice lovers and a delicious comfort food.
When cooked properly, the potatoes should be tender but not mushy, providing a pleasant contrast in texture to the pasta.
Can you eat pasta and potatoes together?
Yes, you can! Pasta with potatoes may sound unusual and carb-heavy, but this dish has its roots in Italian cuisine and is quite popular in Southern Italy. It is a classic example of using inexpensive ingredients to make a hearty and satisfying meal.
My Indian twist to this dish makes it spicy (with curry powder) and tangy (with lime juice) and supremely delicious 😆.
Allergens Free Labels
This macaroni and potatoes recipe is naturally vegan and is:
- Nut free
- Soy Free
- Dairy free
You can make it gluten-free. See the notes section below for details.
You will love this recipe for these reasons
This potato pasta recipe is a keeper for many reasons. Here are some of them:
- It is an easy, simple, one-pot dish. Saves you time, effort and washing up!
- It is flavorful and delicious. You will love the spicy and tangy taste of this dish.
- It is vegan and can be made gluten-free (see notes below).
- It is great for meal prep and leftovers. It tastes even better the next day! See section below on how to store and reheat.
- It uses common pantry ingredients.
- It is flexible and adaptable. You can adjust the spice level, add more vegetables, or use different herbs to suit your preferences (see notes below).
Ingredients
This recipe is not complicated at all! You can make it with the ingredients you already have in your pantry.
See the recipe card for quantities.
Pasta: I love the texture and quick cooking time of macaroni for this dish. You can use penne or any other pasta you like, but remember to adjust the cooking time accordingly.
Mustard seeds: If you don’t have them, you can skip them or use some cumin seeds instead. See the notes and substitutions section for more details.
Chilies and spice: I use green chili peppers and paprika, along with some curry powder, to make this dish spicy. See the notes and substitutions section for swaps and suggestions.
Ginger and garlic: I use homemade ginger garlic paste, but you can also use store-bought one or fresh minced garlic and ginger.
Curry powder: Use any curry powder that you have in your pantry. I make my own. You can, if you want, use a substitute for curry powder such as your favorite spice blend.
Turmeric: Skip this if you curry powder already has turmeric in it.
Herbs: I use fresh cilantro (coriander) generously in this dish. You can use parsley if you like.
Lime or Lemon?: I prefer lime over lemon as a natural souring agent in this dish.
Onion: Use whatever onion you have in your pantry: red, yellow, or white.
Oil: Use any neutral oil of your choice.
If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.
Making Macaroni and Potatoes
This fuss-free, one pot dish is a joy to make!
As always, the detailed recipe (with video) is below in a separate, printable recipe card.
Step 1: Measure all ingredients. Place the water to boil.
Step 2: Prep work:
- Peel and slice the onions.
- Wash the potatoes and slice them with their skin on. Keep them in water until you are ready to use them. This will prevent them from turning brown.
- Slice the green chillies and finely chop the cilantro.
Step 4: Make the pasta potato:
- Add oil to a wide, heavy bottomed pan on medium-high heat.
- Add the cumin and mustard seeds. Allow the mustard seeds to splutter.
- Now add the sliced onions and green chillies. Fry for 2-3 minutes or until the onions become paler.
- Add ginger garlic paste. Fry for a minute.
- Add the sliced potatoes, salt, turmeric, paprika and curry powder. Mix. (Be careful at this point to not let the spices burn)
- Add the some of the hot water - enough to cover the potatoes. Cover and cook for 3-4 minutes or until the potatoes are half cooked.
Potatoes take longer to cook than macaroni, so I am cooking them for a little before adding the pasta. If you are using any other type of pasta, do keep in mind the cooking time required and add the pasta at the right stage. The idea is to cook both the pasta and potatoes through, but not too mushy.
- When the potatoes are half done, add the pasta.
- Add the remaining water (or more, as required), making sure that the pasta is fully immersed in the water.
- Bring to a boil. Turn the heat to medium low, cover and cook till the pasta and potatoes are cooked through.
Gently stir the dish once or twice. Top up with more hot water, if required.
- Now add the lime juice and chopped cilantro (or any other fresh herb that you are using). Mix. Cover and cook for another 2-3 minutes.
Turn off the heat and serve.
You will know that the dish is done when you see the pasta and potatoes cooked through and the sauce has coated them well.
Pro tips to make the best potato pasta
I have made this recipe several times and these measurements work perfectly for me. However, you can tweak the quantities of certain ingredients to suit your taste. For example:
- You can add the vegetables that you have in your fridge, such as broccoli, cauliflower, or carrots. Just remember to adjust the cooking time and the amount of water accordingly. This healthy pasta salad recipe with broccoli and peas is something that I recommend.
- You can use one or two sources of heat instead of three, if you prefer a milder dish. You can skip the chili peppers, or use paprika or red pepper flakes instead. See the notes and substitutions sections below for more ideas.
- Texture: the potatoes should be tender but not mushy, providing a pleasant contrast in texture to the pasta.
Notes and substitutions
- To make this dish creamy
- add ¼ cup of coconut milk after you have added the pasta or
- add vegan parmesan or any other type of cheese that you like. If you like creamy pasta, then this vegan mac and cheese is something you should try!
- Use any gluten free pasta to make it a gluten free pasta dish. Do keep in mind the cooking time of the pasta that you are using.
- Want to cut back on the heat? No worries! Reduce the amount of chilies and spice.
Substitutions:
- You can swap mustard seeds with nigella seeds.
- Not a big fan of regular potatoes? That's fine, just swap them with an equal quantity of sweet potatoes - bear in mind that doing so will give this dish a sweeter tone.
- You can also use red chili powder, cayenne pepper, or black pepper instead of paprika.
- Swap fresh cilantro with parsley.
Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma
Storage and Reheating
This potato pasta is so delicious that you may not have any leftovers😀. But if you do, follow these steps to store it properly:
- Let the dish cool completely before storing it and then
- transfer it to an airtight container. You can keep it in the refrigerator for up to 4 days.
Reheating: You can reheat it in two ways: using a microwave or a stovetop. Here are some tips for each method:
- Microwave: Transfer the pasta to a microwave-safe container and add a splash of water. Cover it with a paper towel and microwave it on high for one or two minutes.
- Stovetop: Put the pasta in a heavy-bottomed pan and add a little water. Heat it on medium-low until it is evenly hot, stirring occasionally.
Frequently Asked Questions
Pasta is a versatile ingredient that can combine with a range of ingredients. You can combine pasta with various sauces such as tomato, cream, pesto. Vegetables, cheeses, herbs, spices, nuts, legumes, greens, and citrus, all create diverse and delicious pasta dishes.
Yes, Italians do eat pasta with potatoes, particularly in dishes like Neapolitan-style Patate Pasta, where pasta and potatoes are combined with a tomato-based sauce, creating a hearty and flavorful meal.
To jazz up boring pasta and elevate its flavor, you can try various creative ideas:
Sauce Variety: Experiment with different sauces. Try homemade basil pesto, creamy Alfredo, or a marinara sauce.
Fresh Herbs: Such as basil, parsley, or cilantro will bring a burst of freshness and color.
Garlic and Onions: Sauté minced garlic and onions in olive oil until fragrant before tossing them with cooked pasta.
Roasted Vegetables: Roast vegetables like cherry tomatoes, bell peppers, zucchini, or eggplant. Caramelized onions and mushrooms also taste great with pasta.
Cheese: Use a variety of cheeses such as Parmesan, Pecorino Romano, goat cheese, or Gorgonzola to add depth and creaminess.
The key to jazzing up pasta is creativity. Feel free to mix and match these ideas to create unique and delightful pasta dishes that suit your tastes and preferences.
Making spicy pasta is easy! Start with frying some onion, garlic and fresh green or red chillies (or crushed red chillies) in oil. Now add the pasta sauce of your choice. Lastly, add in cooked pasta. Garnish with cilantro and some chilli garlic oil.
If you have made this potato with pasta recipe, please take a moment to leave a comment and /or a rating below. This will make me super happy and motivate me to create more good content for you! xx Padma
📖 Recipe
Potato With Pasta - Indian Style
Equipment
- 1 Dutch oven (or any wide, heavy bottomed deep pan with lid)
- 1 big spoon for mixing
- 1 kettle or saucepan, (to boil water)
Ingredients
For the sauce
- 4 tablespoons neutral oil
- 2 teaspoons cumin seeds
- 2 teaspoons mustard seeds, (brown)
- 2-3 medium sized (~250g) onions
- 3 chili peppers, use as mild or as hot as you like - see notes
- 2 tablespoons ginger garlic paste
- 2 teaspoons salt,, adjust as per your taste
- 1 teaspoon turmeric
- 2 teaspoons paprika, see notes
- 5 teaspoons curry powder, use any of your choice
- 4 cups water, hot
- 5 tablespoons lime juice, 1 teaspoon more, if you like it tangier
The base ingredients
- 1 and ½ cups (300g) macaroni, see notes
- 4-5 medium sized (~600g) potatoes
Garnish
- 1 small bunch (~45g) cilantro (coriander)
Instructions
Prep the ingredients
- Peel and slice the onions.
- Wash the potatoes and slice them with their skin on. Keep them in water until you are ready to use them. This will prevent them from turning brown.
- Slice or chop the chili peppers.
- Finely chop the fresh cilantro.
- Measure the rest of the ingredients.
- I like it REALLY tangy! I find myself adding more lime juice than what I have mentioned here. If you are like me, do keep 1 teaspoon of lime juice ready to add!
Make the macaroni and potatoes
- Add oil to a wide, heavy bottomed pan on medium high heat.When the oil is warm, add the cumin and mustard seeds. Allow the mustard seeds to splutter.4 tablespoons neutral oil, 2 teaspoons cumin seeds, 2 teaspoons mustard seeds
- Now add the onions and peppers. Fry for 2-3 minutes or until the onions become paler. Add ginger garlic paste. Fry for 1 minute.2-3 medium sized (~250g) onions, 3 chili peppers, 2 tablespoons ginger garlic paste
- Add the sliced potatoes, salt, turmeric, paprika and curry powder. Mix. Be careful at this point to not let the spices burn - turn the heat down, if required. Add the some of the (hot) water - enough to cover the potatoes. Cover and cook for 3-4 minutes or until the potatoes are half cooked. Potatoes take longer to cook than macaroni, so I am cooking them for a little before adding the pasta. If you are using the other type of pasta, do keep in mind the cooking time and add the pasta at the right stage. The idea is to cook both the pasta and potatoes through, but not too mushy.2 teaspoons salt,, 1 teaspoon turmeric, 2 teaspoons paprika, 5 teaspoons curry powder, 4-5 medium sized (~600g) potatoes, 4 cups water
- When the potatoes are half done, add the macaroni and the remaining water. Press the macaroni down, making sure that all are fully immersed in the water. Bring to a boil. Turn the heat to medium low. Cover and cook till the pasta and potatoes are cooked through. Gently stir the dish once or twice. You may need to add more water depending on the type of pasta you are using and if you have added more vegetables.1 and ½ cups (300g) macaroni
To finish off
- Add the lime juice and the cilantro. Mix gently.Cover and cook for another 1-2 minutes or until the water is absorbed and the sauce has coated the pasta and potatoes well. Serve and enjoy!5 tablespoons lime juice, 1 small bunch (~45g) cilantro (coriander)
Video
Notes
- Allergens Free Labels: This recipe is Nut-free, Soy-free, Dairy-free.
- Ginger-garlic paste: I use homemade ginger garlic paste. You can use store-bought one or just use freshly minced garlic and ginger. If using freshly minced ginger and garlic, mince/crush finely 4 (fat) cloves of garlic and a 2-inch piece of ginger.
- Pasta: I love the texture and quick cooking time of macaroni for this dish. You can use penne or any other pasta you like, but remember to adjust the cooking time accordingly.
- Mustard seeds: If you don’t have them, you can skip them or use some cumin seeds instead.
- Chilies and spice: I use green chili peppers and paprika, along with some curry powder, to make this dish spicy. If you prefer a milder version or you are making it for kids, you can reduce the amount of chilies and spice. You can also use red chili powder, cayenne pepper, or black pepper instead of paprika.
- Curry powder: You can use any curry powder you have in your pantry. I use homemade curry powder. You can, if you want make a substitute for curry powder.
- Herbs: You can use parsley instead of cilantro.
- Turmeric: Skip this if you curry powder already has turmeric in it.
- Potatoes or not? Not keen on using regular potatoes in this recipe? That is fine! Simply swap them with an equal quantity of sweet potatoes. You can also add veggies such as broccoli, cauliflower, and carrots to this recipe - in which case, do remember that the cooking time of the dish will increase.
- Onion: Use whatever onion you have in your pantry - red, yellow, or white.
- Lime or Lemon?: I prefer lime over lemon as a natural souring agent in this dish.
- Making this recipe gluten-free: Simply swap the regular pasta with any gluten-free pasta of your choice. Do bear in mind that you may have to adjust the cooking time and quantity of water depending on the type of pasta that you are using. Add the pasta at that stage of cooking when both the potatoes and pasta are cooked through but not mushy.
Alternative quantities provided in the recipe card are for 1x only.
Allergens Disclaimer
Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.
Disclosure: The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists' advice. Changing the quantities and cooking technique will alter the nutritional calculations.
Sonja says
I was just thinking of what I could do for dinner - well problem solved!!
Padma Kumar says
So glad to hear that Sonja. Happy cooking!
Lee Huffman says
This recipe looks delicious and fairly easy to make.
Padma Kumar says
Indeed it is Lee, thank you for your feedback.
Katy Trott says
This looks delicious! My 19-year-old son is looking for recipe ideas like this to try himself, I bet he'd love this!!
Padma Kumar says
Thank you Katy, my 18 year old just cannot have enough of this!
Ann says
I want to try this healthy looking dish. I am always looking for new dinner ideals for my family.
Padma Kumar says
I am looking forward to you trying it and to know your feedback.
Kasia says
Oh this is such a fun recipe and you are right so easy too. I'm definitely going to give it a try. I love all the ingredients and all the variations you mentioned. Plus, we love both Italian and Indian food.
Padma Kumar says
Thank you Kasia, this one is truly a flavor bomb.
Riyah Speaks says
This recipe looks and sounds amazing. I’m a huge fan of fusion meals and I cannot wait to give this a try.
Would this make a good postpartum meal to freeze for after I give birth?
Padma Kumar says
Thank you Riyah. Yes, this will freeze well. The flavors and cozy carbs will make a comforting meal. Good luck!
Amanda says
This recipe looks fantastic! I am so glad I am across it and can’t wait to try it!
Andréa says
I would never have thought of pasta and potatoes together in one dish, but it surely tastes great. All those flavors, yummie!
Padma Kumar says
There are those days when carb on carb is just what one needs! So glad that you like it Andrea.
Alexandra says
This is my kind of comfort food - so delicious, warming and I love the great spices and flavours. The lime juice and cilantro is a wonderful way to finish the dish and enhance it further.
Padma Kumar says
You said it! 🙂 🙂
Mal says
Curry and pasta seem like an odd combination but trust me this is incredible. I keep wanting more!!
Padma Kumar says
Thank you Mal, so glad that you love this recipe. I agree, it is addictive 🙂