I know, I know carb on carb is something all the diet conscious will scorn at. But you just have to trust me on this one. This spicy pasta recipe is for keeps! Full of bold flavors, this easy dish requires only your everyday pantry ingredients. Plus it is so comforting that you will be going back for seconds! I usually make a big pot of this dish, hoping to save some for later, but on most occasions, there is nothing left to save for another meal!
I am a big fan of fusion dishes. I think the biggest gift of being exposed to many cuisines and flavors is that one can play around with so many more ingredients and come up with interesting dishes! This zucchini boats recipe is one such dish and this sautéed butternut squash.
The recipe for this curry pasta was given to me by a dear friend. My daughter N had it at her place a few times and came home gushing about how yummy it was and she wanted me to learn this recipe. My friend big heartedly shared the recipe with me.
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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Ingredients for spicy pasta recipe
This recipe must be complicated, is what you might be thinking, right?! Trust me it is not! The ingredients required are what you will have in your pantry.
Pasta: I like to use macaroni for this dish because I love the texture and also because it cooks fast. You can use penne or any other pasta according to your preference but do bear in mind that the cooking time may vary from what I have mentioned here.
Mustard seeds: Don't have them with you? no worries, skip it. See the section on notes and substitutions for what you can use instead.
Chillies and spice: I have used fresh green chillies and paprika in this recipe. The curry powder will also have some heat. I love spicy food and so this works for me. Feel free to cut back on the heat if you want to make it milder and /or making it for kids. See the sections on notes and substitutions for suggestions.
Ginger and garlic: I use home made ginger garlic paste. You can use shop bought one or just use freshly minced garlic and ginger.
Curry powder: Use any curry powder that you have in your store cupboard. I use home made curry powder. (I will document the recipe and update the post with the link here soon)
Herbs: I love fresh cilantro (coriander, for my English friends) and used it generously in this recipe. You can use parsley or oregano instead.
Lime or Lemon?: I agree, this is confusing. I prefer lime. Why?! Read this article about natural souring agents I use in cooking to know why I prefer limes over lemons.
Does curry work with pasta?!
Traditionally curry and pasta do not go together. However, in the world of fusion food, the sky is the limit! Think of all those packet pastas that come with exotic curry flavours. Since packet food is not something I want to serve to my family, this pasta with curry sauce ticks all the boxes for me - taste wise and health wise.
You will love this recipe for these reasons
This creamy curry pasta recipe is definitely a keeper! Do remember to bookmark this recipe. These are some of the reasons why:
- An easy, undemanding, one-pot dish - low effort, less washing!
- Loaded with flavors and healthy too.
- Is vegan and can be made gluten free
- Can be made ahead and stored for later - it tastes even better the next day!
- Uses everyday pantry ingredients
- A forgiving and customizable recipe
- A family favourite!
- Comes together in under 45 minutes.
Instructions
Let us make fuss free pasta with curry sauce, shall we?
As always, the detailed recipe (with video) is below in a separate, printable recipe card.
Step 1: Measure all ingredients.
Step 2: Peel and thinly slice the onions.
Wash and slice the potatoes (with their skin on) and keep them immersed in water till it is time to use them. This is stop them from becoming discolored.
Slice the green chillies and finely chop the cilantro.
Step 3: Keep the rest of the ingredients measured and ready.
Step 4: Put a wide, heavy bottomed pan on medium-high heat. Add oil.
Once the oil is warm, add the cumin and mustard seeds. Allow the mustard seeds to splutter.
Step 5: Now add the sliced onions and green chillies. Fry for 2-3 minutes or until the onions become translucent.
Add ginger garlic paste. Fry for 1 minute.
Step 6: 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.
Note: Potatoes take longer to cook than macaroni. That is why I am cooking them for a bit before adding the pasta. If you are using any 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 mushy.
Step 7: When the potatoes are half done, add the macaroni (dry).
Add the remaining water (or more, as required), making sure that the pasta is fully immersed in the water.
Bring to boil. Turn the heat to medium low. Cover and cook till the pasta and potatoes are cooked through. This will take approximately 10 minutes.
Gently stir the dish once or twice. Top up with more hot water, if required.
Step 8: Now add the juice of lime 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 the pasta and veggies.
Pro tips
I have made this recipe several times and these measurements work perfectly for me. You may find that tweaking the quantities of certain ingredients will work best for your palate. For example, you may want to swap potatoes with sweet potatoes. You may want to the vegetables that you have in your fridge - broccoli, cauliflower, carrots etc. Just bear in mind that the cooking time (and the water required) will vary accordingly.
You may find that the three types of spices - green chillies, paprika and curry powder - is a bit much for your liking. If that is the case, use any one or two sources of heat here. Maybe only paprika or red chilli flakes instead of green chillies. You can skip the green chillies entirely, if that is what you prefer. See the notes and substitutions sections below for some more ideas.
The good thing about this pasta dish is that it is very forgiving. You can add a bit of this and tweak the quantity of that and it will still taste good.
Enjoy this vegan pasta dish, without any cheese on a Sunday or for any week night meal. This recipes uses every day ingredients. Since the pasta gets it flavour from the curry sauce, the taste gets even better the next day. So you can prepare this on a Sunday and have it for Monday's dinner. Add in any other vegetables that you have in your fridge to make it even more wholesome and nutritious.
Notes and substitutions
- You can swap mustard seeds with nigella seeds. You can find them in most supermarkets.
- Not a big fan of 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.
- Want to cut back on the heat? No worries! Here is how you can do this:
- swap the green chillies with 1 small, green capsicum. This will give you the chilli flavor without the heat.
- swap the paprika with red pepper flakes or completely omit it - it will still taste good.
- do not have curry powder? Not a problem! Make your own instant curry powder - mix 4 teaspoons of ground coriander and 1 teaspoon of garam masala for this recipe.
- To make this dish even creamier and milder, add ¼ cup of coconut milk after you have added the pasta.
- Use any gluten free pasta to make this dish completely gluten free (do keep in mind the cooking time of the pasta that you are using)
- Swap fresh cilantro with parsley or oregano.
- I like this recipe without any cheese. You can, however, use vegan parmesan or any other type of cheese that you like.
Have you made this recipe? Do share it with me on Instagram. I would love to see your dish.
Frequently Asked Questions
Yes, this recipe is vegan as it does not have any dairy products such as butter, milk or cheese.
Absolutely! This dish lasts for up to 3 days in the refrigerator. In fact it tastes better the next day. So make this on a Sunday and you can have it for Monday's dinner.
That is easily done! 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.
Yes you can! Broccoli, cauliflower, carrots and sweet potatoes are veggies that will work well in this recipe.
Yes of course! It will make this dish creamier and milder. For the measurements mentioned in this recipe, you will need about ¼ cup of the tinned variety. Add it in after adding the pasta.
It 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 fresh cilantro and some chilli garlic oil.
More one pot dishes that are SO delicious!
- This gluten free and vegan teriyaki noodles is as fuss free and undemanding as this pasta recipe! Loaded with veggies and flavors, this dish comes together entirely in the oven!
- Mildy flavored and aromatic, this vegetable pilaf is as comforting as it is nourishing.
- This Moroccan spice couscous salad is such a versatile dish that can be had as a breakfast, lunch or dinner! Perfect dish for packed lunch or for picnics.
I hope that you enjoy making this easy one pot spicy pasta recipe as much as I have enjoyed sharing it with you. If you have made it, 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
One-Pot Spicy Pasta Recipe (with video)
Ingredients
Curry Sauce
- 4 tablespoons neutral oil
- 2 teaspoons cumin seeds
- 2 teaspoons mustard seeds (brown)
- 2-3 medium sized onions (white, red or yellow) (250 grams, approximately)
- 3 green chilies (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 juice of lemon (add 1 teaspoon more, if you like it tangier)
The base ingredients for this dish
- 1 and ½ cups macaroni (300 grams, approximately) (see notes)
- 4-5 medium sized potatoes (600 grams, approximately)
Garnish
- 1 small bunch fresh cilantro (coriander) (45 grams, approximately)
Instructions
Prepping the ingredients
- Peel and thinly slice the onions.
- Wash and slice the potatoes (with their skin on) and keep them immersed in water till it is time to use them. This is stop them from becoming discolored.
- Slice the green chillies.
- Finely chop the fresh cilantro.
Keep the rest of the ingredients measured and ready.
- PastaOilSpices - whole and powderedWater (hot)Juice of lime
Now let us make the dish
- Place a wide, heavy bottomed pan on medium high heat.Add oil.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 sliced onions and green chillies. Fry for 2-3 minutes or until the onions become translucent. Add ginger garlic paste. Fry for 1 minute.2-3 medium sized onions (white, red or yellow), 3 green chilies, 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)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. That is why we are cooking them for a bit before adding the pasta. If you are using any 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 mushy.2 teaspoons salt, 1 teaspoon turmeric, 2 teaspoons paprika, 5 teaspoons curry powder, 4-5 medium sized potatoes, 4 cups water
- When the potatoes are half done, add the macaroni. Add the remaining water. Press the macaroni down, making sure that the it is fully immersed in the water. Bring to boil. Turn the heat to medium low. Cover and cook till the pasta and potatoes are cooked through. This will take approximately 10 minutes. 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 macaroni
Now to finish off the dish
- Add the juice of lime. Add the chopped cilantro. Mix.Cover and cook for another 2-3 minutes or until the water is absorbed and the curry sauce has coated the pasta and potatoes well. Serve and enjoy!5 tablespoons juice of lemon, 1 small bunch fresh cilantro (coriander)
- 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!
Video
Notes
- 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 like to use macaroni for this dish because I love the texture and also because it cooks fast. You can use penne or any other pasta according to your preference. Do bear in mind that the cooking time may vary from what I have mentioned here.
- Mustard seeds: Don't have them with you? no worries, skip this one. See the section on notes and substitutions for what you can use instead.
- Chilies and spice: I have used both fresh green chilies and red chili powder in this recipe. The curry powder will also have some heat. I love spicy food and so this works for me. Feel free to cut back on the heat if you want to make it milder and /or make it for kids. See the sections on notes and substitutions for suggestions.
- Curry powder: Feel free to use any curry powder that you have in your store cupboard or make your own instant curry powder - mix 3 teaspoons of ground coriander and 1 teaspoon of garam masala for this recipe.
- Herbs: You can use parsley or oregano instead of cilantro.
- Potatoes or not? Not keen on using 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)
- 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.
- Storing this dish for later: This dish lasts for up to 3 days in the refrigerator. In fact, it tastes better the next day. So make this on a Sunday and you can have it for Monday's dinner.
Note: The nutrition information is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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 🙂