Vegetable Macaroni Recipe
By Food by Shalini
Vegetable Macaroni is a quick, delicious, and colorful pasta dish made with macaroni, fresh vegetables, and flavorful Indian spices. Perfect for breakfast, lunch, evening snacks, or a light dinner, this recipe is loved by both kids and adults. It comes together in just 30 minutes and is ideal for busy weekdays.
Recipe Information
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Cuisine: Indo-Italian
- Course: Breakfast / Lunch / Dinner / Snack
- Difficulty Level: Easy
Ingredients
For Boiling Macaroni
- 2 cups elbow macaroni
- 5 cups water
- 1 tsp salt
- 1 tsp oil
For the Vegetable Masala
- 2 tbsp oil or butter
- 4 cloves garlic, finely chopped
- 1 medium onion, finely chopped
- 1 green chilli, finely chopped (optional)
- 1 medium tomato, finely chopped
- ½ cup capsicum, diced
- ½ cup carrot, finely chopped
- ¼ cup green peas
- ¼ cup sweet corn
- ½ tsp red chilli powder
- ¼ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp garam masala
- ½ tsp black pepper powder
- 2 tbsp tomato ketchup
- 1 tsp red chilli sauce (optional)
- Salt to taste
- 2 tbsp fresh coriander, chopped
- 1 tsp oregano
- ½ tsp chilli flakes
- 2 tbsp grated cheese (optional)
How to Make Vegetable Macaroni
Step 1: Boil the Macaroni
Bring water to a boil in a large pot. Add salt and oil, then add the macaroni. Cook according to the package instructions until al dente. Drain and rinse with cold water to prevent sticking.
Step 2: Prepare the Vegetable Base
Heat oil or butter in a pan. Add garlic and sauté for 30 seconds. Add onions and cook until translucent.
Step 3: Cook the Vegetables
Add carrots, capsicum, peas, sweet corn, and green chilli. Sauté for 4–5 minutes until the vegetables are slightly tender but still crunchy.
Step 4: Add Tomatoes and Spices
Add chopped tomatoes and cook until soft. Mix in turmeric, coriander powder, red chilli powder, black pepper, garam masala, and salt. Cook for 2 minutes.
Step 5: Add Sauces
Stir in tomato ketchup and chilli sauce. Mix well until the masala becomes glossy.
Step 6: Combine Everything
Add the boiled macaroni to the pan. Sprinkle oregano and chilli flakes, then toss gently until every piece is coated with the masala.
Step 7: Garnish and Serve
Switch off the heat. Garnish with fresh coriander and grated cheese if using. Serve hot.
Serving Suggestions
- Serve with tomato ketchup or Schezwan sauce.
- Pair with garlic bread or toasted bread.
- Enjoy with a glass of fresh juice or cold coffee.
Tips for Perfect Vegetable Macaroni
- Do not overcook the macaroni; it should remain slightly firm.
- Use colorful vegetables for better taste and presentation.
- Butter gives a richer flavor than oil.
- Add paneer or tofu for extra protein.
- Sprinkle mozzarella cheese for a cheesy version.
Storage
- Refrigerator: Store in an airtight container for up to 2 days.
- Reheating: Warm in a pan with a splash of water or milk to keep it moist.
Nutrition (Approx. Per Serving)
- Calories: 320 kcal
- Protein: 9 g
- Carbohydrates: 48 g
- Fat: 10 g
- Fiber: 5 g
Frequently Asked Questions
Can I make this recipe without onion and garlic?
Yes. Skip both and increase the quantity of tomatoes and vegetables. You can also add a pinch of asafoetida (hing) for extra flavor.
Which vegetables work best?
Carrots, capsicum, peas, sweet corn, beans, broccoli, and mushrooms are all great choices.
Can I make it spicy?
Yes. Add extra green chillies, red chilli powder, or Schezwan sauce for a spicier version.
Can I use whole wheat macaroni?
Absolutely! Whole wheat macaroni is a healthier alternative and works perfectly in this recipe.