One pot Cheesy Veggie Tandoori Pasta (Vegetarian Indian Fusion Recipe)
Looking for a delicious and easy-to-make vegetarian pasta dish that’s bursting with flavor? Try this One-Pot Cheesy Veggie Tandoori Pasta! This Indian fusion pasta recipe is packed with cheesy goodness, loaded with veggies and paneer, and infused with irresistible tandoori flavors. Combining the rich, smoky taste of tandoori spices with creamy cheese, fresh veggies, and paneer, this vegetarian Indian fusion pasta is sure to become a household favorite. The best part? It requires minimal hands-on work—just chop the ingredients, pop them into the oven or grill, and let the heat do the work while you sit back and relax. Whether you’re preparing a quick weeknight dinner or hosting a weekend get-together, this dish is the perfect choice for a chill cooking experience while your oven or grill does all the work. This cheesy tandoori pasta dish is a delicious way to enjoy the vibrant flavors of Indian cuisine with a modern twist. Plus, it’s all made in one pot for easy cleanup. Savor the fusion of classic pasta and bold Indian spices in every bite!
Happy Cooking!
Servings: 6-8 servings
Prep Time: 10 mins
Cooking Time: 45-50 mins
Total Time: 1 hour
Ingredients:
1lb small-sized pasta like penne, macaroni, rigatoni etc,
2 cups tomato sauce/puree
2.5-3 cups milk
1.5 cups heavy cream
50g Butter
1-1.5 cups of Corn kernels
1 medium red onion cut into 1-inch cubes
1 bell Pepper cut into 1-inch cubes
1 jalapeno cut into small pieces
5-8 oz Paneer cut into 1-inch cubes
1-2 tsp Salt as per taste
1/2 Pepper
2-4 tbsp tandoori masala as per taste
1-2 tbsp garlic powder as per taste
8-12 oz Cheddar Cheese (I used cubed)
10-12 oz Mozzarella cheese shredded
Directions:
Preheat oven or grill to 420F.
In an oven/grill-safe dish add the pasta, and all the veggies, paneer, tomato sauce, 2.5 cups of milk, cream, salt, pepper, tandoori masala, garlic powder. Mix it well so that the pasta is well covered and in the liquid.
Cut the butter into thin slices and place it over the pan.
Sprinkle cheddar cheese & 1/2 of mozzarella cheese over the pan.
Place it in the oven or grill. To reduce the cooking time, you can cover the pan with foil paper.
Let it cook for 30 minutes. After 30 minutes, stir the pasta well making sure you get all the edges mixed in as well. Add 1/2 more cup of pasta if the mixture looks dry.
Sprinkle the remaining mozzarella cheese over the pan.
Let it cook for another 15-20 minutes till the cheese is bubbly and the pasta is cooked through.
Once it is out of the oven or grill, let it sit for 3-5 minutes to let the flavors settle in.
Serve hot and enjoy the cheesy spicy saucy goodness.
Notes/Tips:
Make sure the pasta is covered with liquid before baking.
You can use marinara sauce if you want instead of tomato puree.
You can add some breadcrumbs on top and bake for some crunch.
For a homemade pizza sauce click here.
Covering with foil reduces the cooking time so make sure to check that the pasta doesn’t get soggy.
Make sure when you mix you get the edges and all well mixed in. This si important otherwise the edges may not cook well.
