This veggie masala pasta is so easy to make: you literally toss everything into an instant pot and cook! It’s a dish that everyone in your house will love!
This Indian veggie masala pasta is flavorful and comforting. It’s a dish that’ll please both kids and adults! The best thing about it is that it’s so easy to make, you just pour and cook!
There is one thing you’ll need to have handy though – and that’s my pre-made onion masala! This recipe is part of my onion masala series. Check out this post to learn all about it. The gist: I’m sharing recipes that call for exact amounts of onion masala to help make Indian cooking easier for you on a daily basis.
The series was only supposed to be a month long but so many of you seem to like it, so I’m going to keep it going and share new recipes every few weeks 🙂
MY LATEST VIDEOSThis is the second pasta recipe that I’m sharing in the onion masala series. I already have an Indian veggie lasagna. This dish is cheese-free and less decadent but still so good! You can of course always top it with cheese if you’d like.
This pasta is obviously not a traditional Indian recipe, but as I mentioned in the lasagna post – this is definitely the type of thing that Indian parents make for their kids. We tend to “Indian-ify” dishes from other cuisines. I make this for my kiddo and let me tell you – my toddler loves this pasta! He loves picking up the noodles and veggies with his little fingers. I leave in the cayenne when I make it for him, but if your kiddo isn’t used to spice then you can easily leave it out.
I can’t tell you how many times I’ve tested this recipe. It has taken me over 10 tries to get this simple dish to turn out just perfect. In fact, at one point I announced in my Instagram stories that the recipe was coming soon – then I had to share another video to tell you guys that I changed my mind and needed to tweak it a bit more. Well now it’s just right and I’m thrilled to be able to share this tasty “dump and press start” recipe with you guys.
The hardest thing about developing this recipe was trying to get the proportions just right – but I did it and you guys, it’s great! You can use regular macaroni noodles OR you can use gluten-free macaroni noodles. I have tested the dish using both types of noodles and they cook perfectly in the same amount of time. I’ve tested this recipe using the brand Barilla so I can’t speak for other brands out there. Please leave a comment letting us know what you use!
Grab your onion masala and make this veggie masala pasta!
Instant Pot Indian Vegetable Masala Pasta
Print Recipe
Pin RecipeIngredients
- 2 ½ cups diced veggies* (I use ½ cup each of: bell pepper, carrots, red onion, frozen corn, frozen peas)
- 2 cups elbow macaroni or gluten-free elbow macaroni*
- 1 ¾ cups water
- 1 cup (fresh or thawed) onion masala
- 2 tablespoons ghee/butter (or oil)
- ½ teaspoon salt
- ½ teaspoon garam masala
- ¼ teaspoon cayenne, adjust to taste
- Cilantro, garnish (optional)
Instructions
- Add all of the ingredients to the pot and mix well.
- Secure the lid, close the pressure valve and cook for 4 minutes.
- Quick release pressure as soon as it’s done to avoid overcooking the pasta. Then quickly give the pasta a stir and transfer the contents of the pot to another bowl to stop the cooking process.
- Garnish with cilantro and serve.
Notes
- This recipe is part of my onion masala series – be sure to check it out!
- I have tested this recipe using both regular barilla and gluten-free barilla elbow macaroni.
- The ghee/butter helps prevent the pasta/sauce from burning – you can use oil instead if you prefer, but I recommend using some type of fat.
- I have tested the recipe many times with the above combination of vegetables. I’m sure other vegetables will work but know that using veggies with high water content may affect the texture of the noodles.
Hi Ashley,
Do you think we can use whole wheat pasta?
Thanks!
Hi Michelle, I have a feeling that any elbow macaroni will work but I haven’t tried whole wheat so I can’t say for sure. Please let me know what you think if you make this!
I haven’t made a big batch of onion masala. If I were to make one cup of it, how many onions and tomatoes would I need to use?
Looks so easy and yummy. Can’t wait to try.
Thank you 🙂 Let me know what you think if you try it!
How many does this serve?
I’d say it serves 4-5 🙂
Try to add coconut milk to it to get a healthy creamier taste. I tried similar spaghetti with tikka masala sauce and added coconut milk before pressure cooking. It was Just Yum!
Glad to hear that! 🙂
If I double the amount, do I need to change the time?
If I double the amount, do I need to change the cook time? TIA!
No, do not change the time! The food wood be overcooked! When using the Instant Pot cooking time is the same! – The pot will need a little longer to come to pressure, because of the larger amount of foood, but the the cooking time is always the same.
How would I make this without onion masala?
Hi Ashley. This recipe looks yumm..😋😋
Can i use whole wheat penne pasta?
Thanks, Priya!! I haven’t tried it with that kind of pasta but hopefully another reader can chime in! Or feel free to ask in my Instant Pot for Indian Food facebook group 🙂
This made a great side dish. Turns burgers into an interesting meal. I used Barilla gluten free elbows and they were perfect. Now I want to experiment more with gluten free pasta in my Instant Pot.
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Cyndi, so happy to hear that! Thanks for letting me know how it turned out for you 🙂
Ashley, could I use coconut oil or olive oil in this recipe?
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Irene, yes definitely 🙂
When doubling the recipe do I double the water as well ? I read above that the cook time stays the same.
Nida, if you double the recipe then double all the ingredients but leave the cook time the same 🙂 The pot will just take longer to reach pressure.
If I wanted to add ground meat, at what point would I do that?
Julie, I haven’t tested this with ground meat yet but I’d probably try cooking it on the sauté function until browned then proceed with the following steps. Let me know how it goes!
I am happy to say that I successfully used whole wheat elbow pasta in this recipe. Knowing that it’s more dense in texture, I increased water to 2 cups, and also I let the pressure release naturally at the end of cooking. It came out great – thanks, Ashley! 🙂 Didn’t have bell pepper handy, so I substituted frozen chopped broccoli – worked well! 🙂
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Irene, that’s great to hear!! Thanks for letting us know how it turned out for you 🙂
Halved the recipe and made this dish using whole wheat pasta. Delicious! I think I might cook for one more minute more because it felt just a little under-cooked. I used mixed frozen veggies, so this came together super quickly!
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Glad to hear that you liked it!! 🙂