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Vegan and Gluten-Free Masala Pasta

A flavorful and comforting vegan and gluten-free pasta dish with a spicy Indian masala twist.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner, Lunch, Main Course
Servings 4 servings
Calories 350 kcal

Equipment

  • 1 Large pot For boiling pasta
  • 1 Large skillet For the masala sauce
  • 1 Colander For draining pasta

Ingredients
  

Pasta

  • 8 oz gluten-free pasta Use your favorite shape (penne, fusilli, etc.)
  • 6 cups Water For boiling
  • 1 tsp salt For pasta water

Masala Sauce

  • 1 tbsp olive oil Or any other vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 green chili, finely chopped Adjust to your spice preference
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 0.5 tsp turmeric powder
  • 0.5 tsp garam masala
  • 0.25 tsp red chili powder Adjust to your spice preference
  • 14.5 oz can crushed tomatoes
  • 0.5 cup vegetable broth
  • 0.25 cup chopped cilantro For garnish
  • Salt

Instructions
 

  • Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook according to package directions until al dente. Drain the pasta and set aside.
    8 oz gluten-free pasta, 6 cups Water, 1 tsp salt
  • While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until golden brown, about 5 minutes.
    1 tbsp olive oil
  • Add the minced garlic and grated ginger to the skillet and sauté for another minute until fragrant. Add the chopped green chili (if using).
    1 medium onion, chopped, 2 cloves garlic, minced, 1 inch ginger, grated
  • Stir in the cumin powder, coriander powder, turmeric powder, garam masala, and red chili powder (if using). Cook for 30 seconds, stirring constantly, until the spices are fragrant.
    1 green chili, finely chopped, 1 tsp cumin powder, 1 tsp coriander powder, 0.5 tsp turmeric powder, 0.5 tsp garam masala
  • Pour in the crushed tomatoes and vegetable broth. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
    0.25 tsp red chili powder, 14.5 oz can crushed tomatoes
  • Add the cooked pasta to the skillet with the masala sauce. Toss to coat the pasta evenly with the sauce.
  • Season with salt to taste. Garnish with fresh chopped cilantro. Serve hot.
    0.5 cup vegetable broth, 0.25 cup chopped cilantro

Notes

Adjust the amount of green chili and red chili powder to your preferred level of spiciness.
Feel free to add other vegetables like peas, carrots, or bell peppers to the masala sauce for extra nutrition.