Cheese Pasta Recipe Indian Style Veg Made Easy and Tasty

Are you craving a delicious, comforting pasta dish with an Indian twist? This Indian style veg cheese pasta recipe combines the creamy richness of cheese with vibrant Indian spices and fresh vegetables, making it a perfect meal for any day of the week.

Whether you’re a busy professional looking for a quick meal or a family wanting to add a bit of spice and nutrition to dinner, this recipe is sure to satisfy. The fusion of Italian pasta with Indian flavors creates a unique and appetizing dish that everyone will love.

With simple ingredients and easy-to-follow steps, you can whip up this cheesy delight in under 30 minutes. Plus, it’s vegetarian and packed with colorful veggies, making it both wholesome and tasty.

Get ready to enjoy a plateful of cheesy, spicy, and veggie-loaded pasta that’s perfect for lunch, dinner, or even a party snack!

Why You’ll Love This Recipe

This cheese pasta recipe is a delightful blend of Indian spices and Mediterranean comfort food. The combination of soft, gooey cheese and perfectly cooked pasta tossed with sautéed vegetables and aromatic spices makes every bite bursting with flavor.

It’s quick to prepare and uses everyday ingredients, making it ideal for busy weeknights. The dish is also versatile—you can customize the veggies or spice level according to your preference.

Plus, it’s an excellent way to sneak in some healthy vegetables while satisfying your cheesy cravings.

Whether you’re cooking for yourself or feeding a crowd, this recipe is a guaranteed hit that brings warmth and flavor to your table.

Ingredients

• 200 grams pasta (penne, fusilli, or macaroni)
• 1 cup mixed vegetables (carrots, bell peppers, peas, corn, beans)
• 1 cup grated cheese (processed cheese or mozzarella)
• 2 tablespoons oil (vegetable or olive oil)
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 2-3 garlic cloves, minced
• 1 green chili, finely chopped (optional)
• 1 teaspoon ginger paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon dried mixed herbs (oregano, basil)
• Salt, to taste
• Black pepper powder, to taste
• Fresh coriander leaves, chopped for garnish
• 1/2 cup milk (optional, for creaminess)

Equipment

• Large pot for boiling pasta
• Colander or sieve
• Large non-stick pan or skillet
• Wooden spoon or spatula
• Grater for cheese
• Knife and chopping board
• Measuring spoons
• Bowl for mixing

Instructions

1. Boil the pasta: Fill a large pot with water, add salt, and bring to a boil. Add the pasta and cook until al dente (about 8-10 minutes). Drain using a colander and rinse with cold water to stop cooking. Set aside.
2. Sauté the aromatics: Heat oil in a large skillet over medium heat. Add the minced garlic, chopped onions, and green chili. Sauté until onions turn translucent and fragrant, about 3-4 minutes.
3. Add the tomatoes and spices: Stir in the chopped tomatoes, ginger paste, turmeric powder, red chili powder, and salt. Cook until tomatoes soften and the oil starts to separate from the masala, approximately 5 minutes.
4. Cook the vegetables: Add the mixed vegetables to the pan. Stir well and cook covered for 5-7 minutes or until the veggies are tender but still crisp.
5. Mix in the pasta: Add the boiled pasta to the pan with the vegetables. Toss everything together gently so the pasta is coated with the masala and veggies.
6. Add cheese and milk: Lower the heat and sprinkle the grated cheese on top. Pour in the milk if using, to create a creamy sauce. Stir gently until the cheese melts and coats the pasta evenly.
7. Season and finish: Sprinkle garam masala, dried herbs, and black pepper powder. Mix gently and cook for another 2 minutes. Adjust salt and spice levels as needed.
8. Garnish and serve: Remove from heat and garnish with freshly chopped coriander leaves. Serve hot and enjoy!

Tips & Variations

Use fresh seasonal vegetables like spinach, zucchini, or mushrooms for a different twist.

For a vegan version, substitute cheese with vegan cheese and use coconut milk instead of dairy milk.

Adding a pinch of chaat masala or amchur powder can give an extra tangy flavor that complements the cheese beautifully.

Feel free to experiment with different pasta shapes to keep the dish exciting.

Nutrition Facts

Serving Suggestions

This Indian style veg cheese pasta pairs wonderfully with a side of fresh salad or a bowl of tangy raita to balance the spices. You can also enjoy it with garlic bread or warm naan for a more filling meal.

For a quick snack, serve the pasta in small bowls with a sprinkle of extra cheese and fresh herbs on top. It’s perfect for family dinners, potlucks, or even as a lunchbox treat for kids and adults alike.

Conclusion

This cheese pasta recipe Indian style with vegetables is a fantastic way to bring together the best of both worlds—creamy Italian pasta and bold Indian spices. It’s easy to prepare, nutritious, and packed with flavors that appeal to all age groups.

Whether you’re a seasoned cook or a beginner in the kitchen, this recipe offers a satisfying and customizable meal option that’s perfect for any occasion. Don’t forget to explore more unique recipes like Thelma Sanders Squash Recipe, Bariatric Meatloaf Recipe, and Peda Recipe Ricotta Cheese to keep your culinary adventures exciting!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Cheese Pasta Recipe Indian Style Veg”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A flavorful Indian-style vegetarian pasta with cheese and spices. Perfect for a quick and delicious meal.”, “prepTime”: “PT10M”, “cookTime”: “PT20M”, “totalTime”: “PT30M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“200g pasta (penne or fusilli)”, “1 cup grated processed cheese”, “1 tablespoon oil”, “1 teaspoon cumin seeds”, “1 medium onion, finely chopped”, “1 medium tomato, chopped”, “1/2 cup mixed vegetables (carrot, bell pepper, peas)”, “2 green chilies, finely chopped”, “1/2 teaspoon turmeric powder”, “1 teaspoon garam masala”, “1 teaspoon red chili powder”, “Salt to taste”, “2 tablespoons fresh coriander, chopped”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Boil pasta in salted water until al dente, drain and set aside.”}, {“@type”: “HowToStep”, “text”: “Heat oil in a pan and add cumin seeds until they splutter.”}, {“@type”: “HowToStep”, “text”: “Add chopped onions and green chilies; saut\u00e9 until golden.”}, {“@type”: “HowToStep”, “text”: “Add tomatoes and cook until soft.”}, {“@type”: “HowToStep”, “text”: “Add mixed vegetables, turmeric, red chili powder, garam masala, and salt; cook until vegetables are tender.”}, {“@type”: “HowToStep”, “text”: “Mix in the cooked pasta and grated cheese; stir well until cheese melts.”}, {“@type”: “HowToStep”, “text”: “Garnish with fresh coriander and serve hot.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “15 g”, “fatContent”: “12 g”, “carbohydrateContent”: “45 g”}}