Masala pasta is a delightful fusion dish that blends the heartiness of Italian cuisine with the bold, aromatic flavors of Indian spices. Prepared using whole wheat penne and a colorful array of vegetables like bell peppers, onions, tomatoes, and peas, this dish follows whole-food, plant-based (WFPB) principles—completely oil-free and nutrient-rich. The pasta is simmered in a spiced tomato-onion masala sauce, seasoned with turmeric, cumin, coriander, and garam masala, offering a comforting yet vibrant taste. Using whole wheat pasta enhances the nutritional profile by adding fiber, complex carbohydrates, and essential minerals, which help regulate blood sugar and improve digestion. Fusion dishes like masala pasta make healthy eating more exciting and accessible, especially for those transitioning to a WFPB lifestyle. They bridge cultural flavors and traditions, expanding culinary variety without compromising health. This combination of taste and nutrition makes masala pasta an ideal one-pot meal for anyone seeking wholesome, plant-based comfort food.

Ingredients
1 1/2 cups penne pasta (or any other)
1/2 tsp cumin seeds (sabut jeera, jeeragam)
2-3 cloves of garlic, minced, crushed or paste
1/2” piece ginger, minced, crushed or paste
Unrefined salt to taste (+ extra to boil the pasta)
1/2 tsp Kashmiri red chilli powder (adjust according to taste)
1/8 tsp turmeric powder (haldi, manjal podi)
1/2 tsp garam masala
1 tbsp dried fenugreek leaves or 1 tsp Italian herbs
1 tsp tomato paste
2-3 tbsp cashew cream or 1/4 cup grated cheese
1-2 finely chopped coriander leaves
1/2 cup finely chopped onions
1 1/4 cup tomatoes
1/4 cup chopped carrots
1/2 cup green peas
1/4 cup bell pepper, chopped
2-4 tbsp sweet corn kernels
Method
Bring 6 cups of water to a rolling boil
Add salt and pasta
Cook al dente on medium flame about 8-9 minutes)
Meanwhile, rinse and chop the vegetables
When the pasta is done, reserve 3/4 cup of pasta water in a cup
Drain the remaining water off
Set aside
Heat a pan and add cumin seeds
When they begin to splutter, add ginger and garlic and sauté for a minute
Add onions and sauté on medium heat till they turn golden brown
Add chopped vegetables and sauté for 2-3 minutes
Stir in the ground spices and salt
Add the tomatoes and cook till the raw smell of the tomatoes is gone
Pour in 1/4 to 1/2 cup pasta cooked water or plain water
Mix well and cook on open flame till the sauce becomes rich and creamy
Stir in the dried fenugreek leaves and the cooked pasta
Cover and cook on medium heat for 2-3 minutes, till it turns hot and steaming
If using, stir in cashew cream or grated cheese
Garnish with coriander leaves
Serve hot
Enjoy!