An Instant pot masala pasta or popularly known as masala pasta recipe is prepared with rotini pasta with loads of spices to suit the Indian taste buds.
Meet your new favorite when it comes to Pasta! While there's immense satisfaction that comes from cooking vegan, there's equal enjoyment when it tastes delicious, yet cooks in a fraction of the time and delivers a complete serving of vegetables.
Masala Pasta is my newest addition to the lineup of dishes you can prepare with the instant pot.
There’s a lot of things I love about this Indian style masala pasta. It’s a versatile recipe so you can add different kinds of vegetables you might already have on hand.
It’s not only a great way to add a lot of veggies into your meal but also to use up all those veggies that may otherwise go stale.
How to make masala pasta
It starts with a base of sauteed ginger, onion and garlic and a mix of garden vegetables. The instant pot makes it easy for the veggie goodness to simmer in your tomato puree.
All said and done, there is barely any fat in the dish, yet it turns out rich and creamy. A big chunk of flavor comes from the spices that I use for my Indian cooking.
Hence I named it Masala Pasta. With a bag of Rotini pasta, you are just minutes away from a filling and flavorful dish.
Do you know what else is fun? Cooking the pasta right in the sauce not only saves time but also makes cleanup breezy. Try this today and let me know how you like it.
Be sure not to skip any of the ingredients I have listed. I have carefully chosen each one of them and they all play an important role in the taste.
I prepared my own tomato puree for this, but you can also use store-bought puree if you prefer so.
Yes, you can! As a matter of fact, I used frozen vegetables like peas and carrots for this recipe and last week I used frozen stir fry vegetables too. So this recipe is pretty versatile and open to your own variations in the vegetables based on your preference.
Making tomato puree is easy to work. You start to saute tomato or boil them whole for 5 minutes, peel the skins and blend into a smooth puree. You could also blend them raw into a smooth consistency.
My favorite way to make puree is by boiling them to a soft texture before blending them into a puree. That way I know that the tomatoes are thoroughly cooked before I add them to the dish.
Sauteing works well too, but there is a chance that your puree will lack the moisture content. Be sure to add water as required to get the right consistency of a puree.
If you are looking for more cool recipes with the instant pot, check out my
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Instant Pot Masala Pasta
- 2 cups or 8 oz wheat pasta - rotini
- 2 cups tomato puree - Or pasta sauce
- ½ cup chopped bell pepper
- ½ cup chopped carrots
- 1 cup chopped onions
- ½ teaspoon oregano
- 1 teaspoon crushed red pepper
- 4-5 dry basil leaves - you can use fresh leaves too
- Salt to taste
- 1-2 tablespoon olive oil
- ½ teaspoon turmeric powder
- ½ teaspoon Garam Masala Powder
- ½ teaspoon red chili powder - optional
- ½ teaspoon garlic powder or 1 garlic clove
- ½ teaspoon minced ginger
- 1 Cup water
- To the inner pot in instant pot, drizzle a few drops of oil. Press the saute setting and when oil is hot, add crushed red pepper.
- Follow up with ginger and onions and stir for a minute.
- Add garlic and continue to stir for a minute.
- Add bell pepper, carrots and stir for another 30 seconds.
- Add all the spices noted above and saute for another minute.
- Now add tomato puree, water, salt, and pasta. Stir the mixture well.
- Close the lid of the instant pot and turn the steam release handle to "sealing" position. Press the Pressure cooking setting and set the time for 5 minutes.
- When time is up, open the lid using the quick release method.
YOUR OWN NOTES
Nutritional information is an estimation only.
That's it! Instant Pot Masala Pasta is ready! Serve hot with a side of breadsticks...
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