Macaroni pasta with tomato sauce recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective substitute for sautéing.

Start by bringing 4 cups of water to a boil in a large pot.

Add 1 teaspoon of salt and 1 teaspoon of oil to the boiling water.

Add 1 cup of elbow macaroni to the pot.

Stir occasionally and cook until the pasta is fork tender, about 5 to 6 minutes.

Once cooked, drain the pasta and rinse it with cold water to stop the cooking process.

Reserve 1/2 cup of the pasta water for later use.

In a separate pan, heat 1 tablespoon of oil over medium heat.

Add 1 teaspoon of finely chopped garlic and 1/2 teaspoon of finely chopped ginger.

Sauté for a minute until golden.

Add 1/2 cup of finely chopped onions and a pinch of salt.

Sauté until the onions become translucent and golden.

Add 1 cup of chopped tomatoes, 1/4 cup of chopped capsicum, and 2 tablespoons of finely chopped carrots.

Cook until the tomatoes turn mushy and the raw smell disappears.

Cover the pan and let the vegetables cook for a few minutes until they soften slightly.

Add 1 teaspoon of red chili powder, 1/2 teaspoon of garam masala, and 1 teaspoon of mixed herbs.

Sauté briefly to combine the spices.

Pour in 1 tablespoon of tomato sauce and 1/2 cup of reserved pasta water.

Mix well and let the sauce simmer for a minute.

Add the cooked macaroni to the sauce.

Toss well to ensure the pasta is evenly coated with the sauce.

Sprinkle 1 teaspoon of chopped coriander leaves for a fresh touch.

Give it a final mix.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens