Quick masala Veggie Spaghetti | Masala Spaghetti | How to make quick masala Veggie Spaghetti recipe | Masala Spaghetti recipe with step by step instructions

Quick masala veggie spaghetti | Masala Spaghetti is vegan, tastes so good, you won’t even realise it’s full of veggies. Making this fusion Indian style, vegan spaghetti loaded with flavors is simple, better and fast!

Moreover, a tasty concoction of indian style tadka/tempering masala that includes curry leaves, mustard seeds, roasted chana dal, cashews enhances the taste and flavor of the dish.

My favorite thing about this vegetarian spaghetti is that it’s made from scratch so you know every ingredient that goes into this dish.

If you are looking for a very different pasta recipe, then try our White sauce pasta, where white sauce is made using oats.

You can even swap out the spaghetti for other various pasta shapes or types. Whole wheat and  gluten-free pasta will work beautifully in this recipe.

Making Quick Masala Veggie Spaghetti | Masala Spaghetti from scratch

Here are the basic steps you’ll need to follow :

Cook your pasta.

Prepare masala for spaghetti.

Add your Veggies.

Mix everything and serve.

What vegetables can I use to make this spaghetti?

Think of this as a versatile spaghetti recipe that works wonders with a variety of vegetables like zucchini, roasted bell peppers, leafy veges, cabbage and boiled corn. Or you can use whatever you have in the fridge.

Step wise instructions and pictorial presentation to make Quick Masala Veggie Spaghetti | Masala Spaghetti

Cook Spaghetti

Heat oil in a pan and lightly roast the spaghetti.

Add water and salt and bring it to the boil. Cook it for 8 to 10 minutes.

Put this in a colander and strain the water from spaghetti. Wash with the cold water. Apply some oil so that it doesn’t stick.

Make masala

Heat oil in a pan and add mustard seeds, curry leaves and ginger.

Saute well and add black gram dal, chopped green chilies, roasted split chickpeas, asafoetida, cashew nuts and mix well.

Remove the prepared masala mixture in a bowl.

To this add boiled spaghetti, chopped coriander and grated carrots.

Now add salt to taste and mix well. Remove the spaghetti in a bowl and serve.

Garnish with red chillies and coriander sprig.

Notes

1. Here I have used only carrots but you may use any veges of your choice.

2. Try this with zucchini, roasted bell peppers, leafy greens, boiled  corn, and cabbage.

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Print Recipe

Quick Masala Veggie Spaghetti | Masala Spaghetti

Quick masala veggie spaghetti | Masala Spaghetti tastes so good, you won’t even realise it’s full of veggies. Making this spaghetti loaded with flavors is simple, better and fast!

Prep Time10 minutes mins

Cook Time15 minutes mins

Course: snacks

Cuisine: International

Keyword: how to make easy & quick spaghetti, quick and easy masala spaghetti, vegetarian spaghetti

Servings: 2

Author: Lata Lala

Ingredients

• 1 cup spaghetti
• Salt to taste
• 1 tbsp oil

For masala

• 1 ½ tbsp oil
• 1 tsp mustard seeds
• 8 - 10 curry leaves
• 2 tbsp Split & skinned black gram
• 1 tsp chopped green chillies
• 2 tbsp roasted split chickpeas
• 1 tsp asafoetida
• 2 ½ tbsp cashew nuts
• 2 -3 tbsp chopped coriander
• 1 +½ tbsp chopped ginger
• ½ cup grated carrots

For garnish

• 2 - 3 whole red chillies
• 1 sprig coriander

Instructions

Cook Spaghetti

• Heat oil in a pan and lightly roast the spaghetti.
• Add water and salt and bring it to the boil. Cook it for 8 to 10 minutes.
• Put this in a colander and strain the water from spaghetti. Wash with the cold water. Apply some oil so that it doesn't stick.

Make masala

• Heat oil in a pan and add mustard seeds, curry leaves and ginger.
• Saute well and add split & skinned black gram dal, chopped green chilies, roasted split chickpeas, asafoetida, cashew nuts and mix well.
• Remove the prepared masala mixture in a bowl.
• To this add boiled spaghetti, chopped coriander and grated carrots.
• Now add salt to taste and mix well. Remove the spaghetti in a bowl and serve.
• Garnish with red chillies and coriander sprig.

Notes

1. Here I have used only carrots but you may use any veges of your choice.

2. Try this with zucchini, roasted bell peppers, leafy greens, boiled  corn, and cabbage.

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