Pasta Recipes: Indian Edition

Pasta Recipes with an Indian Twist

In this article, I decided to give authentic Italian pasta recipes a twist and have come up with eight pasta recipes that I swear by!

I’ve tried to cover all pasta recipes from pasta recipes in red sauce to white sauce pasta recipes.

Bid goodbye to boring meals with these easy to cook yet satiating pasta recipes.

Pasta Recipes for Kids and White Sauce Pasta Recipes

1. Baked Kid’s Pasta

Baked Kid’s Pasta
Baked Kid’s Pasta

Serving size: 4

Preparation time: 10 minutes

Cooking time: 20 minutes

Ingredients:

A small handful of flat leaf parsley, roughly chopped

A pinch of nutmeg powder

250 g cheddar cheese, grated

475 ml milk

50 g flour

70 g butter

2 bay leaves

1 tsp clove of garlic, finely chopped

300 g Penne pasta

Method:

I suggest you cook the sauce first then cook the pasta whilst the sauce is simmering.

To make the pasta:

  1. Cook the pasta in a large pan of boiling water, with a little oil and a pinch of salt for about 10-12 minutes.
  2. Combine the pasta with 6 tsp butter. Ensure that butter is melted and pasta is thoroughly coated. Set aside and preheat the oven to 210℃.

To make the sauce:

  1. Add peppercorn, nutmeg, garlic and bay leaves in milk and let it simmer for 10 minutes. Strain and keep aside.
  2. Heat a large saucepan over medium-high heat and melt 30 g butter (do not allow it to turn brown).
  3. Combine melted butter with flour and mix. Continue to cook until the scent of raw flour is gone.
  4. Slowly pour in about 200 ml milk, and while whisking add the remaining milk until smooth and combined. The sauce will become thick but will gradually turn thin once all the milk is added.
  5. Stir in the spices and half of the grated cheese while continuously stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top it with a layer of grated cheese, then top that with the remaining pasta mixture.
  6. Sprinkle grated cheddar cheese, chopped parsley and then bake for 15 minutes until the cheese turns bubbly with a light golden brown on top.
  7. Serve immediately and enjoy with garlic croutons or toasted bread as accompaniments.
  8. Add vegetables like broccoli, zucchini, green peas, mushroom, corn and spinach to make the pasta healthy and colourful.

 

2. Baked Macaroni Pasta

Serving size: 4

Preparation time: 10 minutes

Cooking time: 20 minutes

Ingredients:

250 g cheddar cheese, grated

A small handful of flat leaf parsley, roughly chopped

Salt

Pepper

475 ml milk

6 tsp flour

6 tsp butter

A pinch of nutmeg powder

2 cloves of garlic, finely chopped

300 g Macaroni pasta

Method:

I suggest you cook the sauce first then cook the pasta whilst the sauce is simmering.

To make the pasta:

  1. Cook the pasta in a large pan of boiling water, with a little oil and a pinch of salt for about 10-12 minutes.
  2. Combine the pasta with 6 tsp butter. Ensure that butter is melted and pasta is thoroughly coated. Set aside and preheat the oven to 210℃.

To make the sauce:

  1. Add peppercorn, nutmeg, garlic and bay leaves in milk and let it simmer for 10 minutes. Strain and keep aside.
  2. Heat a large saucepan over medium-high heat and melt 30 g butter (do not allow it to turn brown).
  3. Combine melted butter with flour and mix. Continue to cook until the scent of raw flour is gone.
  4. Slowly pour in about 200 ml of the milk, and while whisking add the remaining milk until smooth and combined. The sauce will become thick but will gradually turn thin once all the milk is added.
  5. Stir in the spices and half of the grated cheese while continuously stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top it with a layer of grated cheese, then top that with the remaining pasta mixture.
  6. Sprinkle grated cheddar cheese, chopped parsley and then bake for 15 minutes until the cheese is bubbly with a light golden brown on top.

 

Best Pasta Recipes

3. Whole Wheat Farfalle with Creamy Basil Pesto Sauce

Whole Wheat Farfalle with Creamy Basil Pesto Sauce
Whole Wheat Farfalle with Creamy Basil Pesto Sauce

Serving size: 4

Preparation time: 15 minutes

Cooking time: 20 minutes

Ingredients:

3 tsp Parmesan cheese, grated

Salt

Pepper

50 g basil pesto sauce

A small handful of basil leaves

A small handful of flat leaf parsley

100 ml fresh cream

1 tsp capers

3 tsp olives, sliced

70 g onion, diced

30 g red bell pepper, diced

40 g zucchini, diced

70 g eggplant, diced

100 g cherry tomatoes, diced

2 whole dried red chillies, crushed

90 ml olive oil

30 g whole wheat Farfalle

Method:

Cook the pasta in a large pan of boiling water, with a pinch of salt and oil for 10-12 minutes. I suggest you cook the sauce first then cook the pasta whilst the sauce is simmering.

To make the sauce:

  1. Warm olive oil in a pan on medium heat then add the red chillies and garlic. Cook for a minute until it is softened but not burnt.
  2. Add vegetables and saute them for 5 minutes till the mix becomes translucent.
  3. Check the pasta — drain it when it’s al dente (i.e. tender but still firm enough to bite or slightly softer and drain it).
  4. Add the vegetables, cooked pasta, fresh cream and basil pesto to the sauce. Gently stir until the pasta is thoroughly coated in the sauce and finally garnish with fresh basil and parsley.

 

4. Fusilli Primavera Creamy Pasta

Serving size: 4

Preparation time: 10 minutes

Cooking time: 20 minutes

Ingredients:

6 tsp Parmesan cheese, grated

Salt

Pepper

A small handful of basil leaves, roughly chopped

A small handful of flat leaf parsley, roughly chopped

100 g Arrabbiata sauce

70 ml fresh cream

20 g green peas

30 g red capsicum, sliced

30 g green capsicum, sliced

50 g broccoli florets

50 g zucchini, sliced

30 g green capsicum, sliced

60 g carrots, sliced

2 medium tomatoes, chopped

1 tsp whole dried red chilli, crushed

6 tsp garlic, finely chopped

6 tsp olive oil

300 g fusilli pasta

Method:

I suggest that you blanch the vegetables first, cook the pasta while the sauce is simmering.

Cook the pasta in a large pan of boiling water, with a pinch of salt and oil for 10-12 minutes.

To make the sauce:

  1. Warm olive oil in a pan on medium heat, and then add crushed garlic, red chillies and stir for a minute until it is softened but not burnt. Add seasoning and tomato sauce and simmer for 10 minutes. Before finishing, add cream and let it come to a boil before turning off the heat.
  2. Check the pasta — drain it when it’s al dente (i.e. tender but still firm enough to bite or slightly softer and drain it).
  3. Add the blanched vegetables and cooked pasta to the sauce before adding fresh basil and parsley to the mix. Gently stir until the pasta is thoroughly coated in the sauce.
  4. Sprinkle with grated cheese for a truly Italian touch.

 

5. Whole Wheat Spaghetti Aglio E Olio Pasta

Whole Wheat Spaghetti Aglio E Olio Pasta
Whole Wheat Spaghetti Aglio E Olio Pasta

Serving size: 4

Preparation time: 10 minutes

Cooking time: 15 minutes

Ingredients:

A small handful of basil leaves, roughly chopped

A small handful of flat leaf parsley

50 g Parmesan cheese, grated

Salt

Pepper

1 tsp Jalapeno, sliced

6 tsp black olives, sliced

3 tsp dried oregano herbs

50 g tomatoes, chopped

3 tsp whole dried red chilli

9 tsp cloves of garlic, finely chopped

9 tsp olive oil

200 g whole wheat spaghetti

Method:

I suggest that you cook the sauce first, then cook the pasta whilst the sauce is simmering.

Cook the pasta in a large pan of boiling water, with a pinch of salt and oil for 10-12 minutes.

To make the sauce:

  1. Warm olive oil in a pan on medium heat and then add the crushed garlic along with red chillies. Continue to cook for a minute before adding all the other ingredients. Stir occasionally for about a minute, until it is softened but not burnt.
  2. Add seasoning, parsley, fresh basil, and cooked pasta. Gently stir until the pasta is thoroughly coated.
  3. Sprinkle grated parmesan cheese before serving.

 

6. Farfalle Creamy Spinach and Mushroom Pasta

Serving size: 4

Preparation time: 10 minutes

Cooking time: 15 minutes

Ingredients:

A small handful of basil leaves, roughly chopped

50 g Parmesan cheese, grated

½ tsp oregano flakes

Salt

Pepper

1 tsp capers

3 tsp olives, sliced

100 ml fresh cream

100 g button mushrooms, sliced

100 g spinach, blanched and chopped

6 tsp onion, chopped

2 cloves of garlic, finely chopped

6 tsp olive oil

300 g Farfalle pasta

Method:

I suggest that you cook the sauce first, then cook the pasta whilst the sauce is simmering.

Cook the pasta in a large pan of boiling water, with a pinch of salt and oil for 10-12 minutes.

To make the sauce:

  1. Warm olive oil in a pan on medium heat, then add mushrooms, onions, crushed garlic and spinach. Stir occasionally until softened but not burnt.
  2. Check the pasta — drain it when it’s al dente (i.e. tender but still firm enough to bite or slightly softer and drain it).
  3. Add the cooked pasta to the pan before adding cream, seasoning, oregano, parsley, capers, olives, and fresh basil.
  4. Sprinkle parmesan cheese and serve immediately with garlic croutons or toasted bread.

 

Pasta Recipes in Red Sauce

7. Spicy Penne Arrabiatta Pasta

Spicy Penne Arrabiatta Pasta
Spicy Penne Arrabiatta Pasta

Serving size: 4

Preparation time: 10 minutes

Cooking time: 20 minutes

Ingredients:

A small handful of basil leaves, roughly chopped

A small handful of flat leaf parsley

Salt

Pepper

6 tsp parmesan, grated

200 g Arrabbiata sauce

100 g tomatoes, chopped

1 tsp whole dried red chilli, roughly crushed

2 cloves of garlic, finely chopped

90 m olive oil

350 g penne pasta

Method:

I suggest that you cook the sauce first, then cook the pasta whilst the sauce is simmering.

Cook the pasta in a large pan of boiling water, with a pinch of salt and oil for 10-12 minutes.

To make the sauce:

  1. Warm olive oil in a pan on medium heat, then add mushrooms, onions, crushed garlic and spinach. Stir occasionally until softened but not burnt.
  2. Add chopped tomatoes and arrabbiata sauce and when it’s bubbling, gently add seasoning, then cover and cook for about 10 minutes.
  3. Add the cooked pasta, fresh basil and parsley to the sauce, gently stir until the pasta is thoroughly coated in the sauce.
  4. Garnish with parmesan cheese. Serve.

 

8. Spaghetti with Pink Cream Sauce (Jain recipe)

Serving size: 4

Preparation time: 10 minutes

Cooking time: 20 minutes

Ingredients:

A small handful of basil leaves, roughly chopped

1 tsp Parmesan cheese, grated

50 ml fresh cream

6 tsp fresh green peas

6 tsp American corn, cooked

100 g tomatoes, chopped

70 g yellow zucchini, julienned

2 green chillies, sliced

6 tsp red capsicum, julienned

6 tsp green capsicum, julienned

90 ml olive oil

200 g spaghetti pasta

Method:

I suggest that you cook the sauce first, then cook the pasta whilst the sauce is simmering.

Cook the pasta in a large pan of boiling water, with a pinch of salt and oil for 10-12 minutes.

To make the sauce:

  1. Warm olive oil in a pan on medium heat. Add red chillies, zucchini, tomatoes and all other vegetables. Cover and cook for about 5 minutes until all vegetables turn tender.
  2. Add the cooked pasta to the sauce along with fresh cream, parsley, olives, and fresh basil. Gently stir until the pasta is thoroughly coated in the sauce. Season well.
  3. Sprinkle a generous amount of parmesan cheese before serving.
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