Veg Pasta Recipe | Vegetable Pasta in Schezwan Sauce

Veg Pasta is a simple but tasty dish made by cooking pasta, vegetables in a spicy Schezwan sauce. It's really a good option for quick lunch or dinner and you can make it with easy ingredients at home. Soft pasta with peas and capsicum mixed in sauce makes it filling but still light at the same time.

It is light and healthy because uses very little oil and you can add vegetables as you like. The sauce gives flavor without making it heavy and little spice can be adjusted as per taste. Veg Pasta is also quick to make so good for busy days or when you want something simple but tasty.

Jump to:

• About Veg Pasta
• Veg Pasta Ingredients
• How to make Veg Pasta Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Veg Pasta

Veg Pasta is pasta dish made with boiled pasta, peas, capsicum, onion and schezwan sauce. Its a very simple recipe, does not need fancy ingredients but taste really good and wholesome. Pasta should be cooked soft but still little firm so it mixes well with the sauce and vegetables.

The sauce is little tangy and spicy, it goes very well with sweet peas and crunchy capsicum. You also can add carrot, beans or corn to make it more colorful and healthier. It stays light but also filling, so good for quick meal. It also looks good on plate with colorful vegetables and sauce coating pasta.

Texture is soft with little firmness in pasta and little crunch in vegetables. Herbs and pepper gives small aroma which makes it good to eat. Indo-Chinese style makes it bit different from normal pasta.

I sometimes make on weekend lunch when we are not doing heavy meal. I usually make this pasta when I don't want complicated dishes and want something quick but filling. Kids like it a lot too.

Veg Pasta Ingredients

• Pasta - I have used penne here. It cooks soft but still holds shape. You can use macaroni or fusilli also. I usually rinse after boiling so it does not stick together.
• Green peas - I used for little sweetness and soft texture. Frozen peas works fine too. Fresh peas gives better taste if you get. Sometimes I pressure cook few whistles before adding.
• Butter - I add for smooth taste and richness, you can use oil instead. Butter also makes pasta little glossy and sauce sticks better.
• Onion - I use for little sweetness and thick base. Onion also gives aroma while cooking.
• Capsicum - I add for crunch and color, green and red together looks nice. Can use more or less. Saute lightly so stays crunchy.
• Schezwan sauce - I used for tangy and spicy flavor. You can reduce for mild taste or mix little ketchup to balance.
• Mixed herbs - I add for subtle herby flavor, oregano or basil also works.
• Pepper powder - I used this for light heat and aroma. Can add little more if like spicy.

Similar Recipes

• White Sauce Pasta
• Masala Pasta
• Arrabbiata Pasta
• Red Sauce Pasta
• Alfredo Pasta

How to make Veg Pasta Step by Step

1.Boil water. When it starts to boil, add the pasta along with salt and a few drops of oil.

2.Cook in medium flame. Keep cooking and make sure you stir in between. Cook until it becomes soft but not mushy. It should have the crunch to bite at the same time it will slightly bend, that's the right stage. Switch off and drain water, Set aside.

3.Pressure cook green peas for 3 whistles. Heat oil in a pan - add onion saute till transparent.

4.Add capsicum saute for 2 minutes, then add schezwan sauce add little water and let it boil for 2 minutes.

5.Give a quick mix then add cooked green peas, salt, mixed herbs and pepper powder.

6.Give a mix, then add cooked paste and toss it well till the pasta is fully coated with the sauce, cook for 2 minutes then switch off.

Serve hot!

Expert Tips

• Cooking pasta - I boil till soft but not mushy, check by tasting, should bend little. I add few drops of oil in water so pasta does not stick.
• Vegetables - I add peas and capsicum, carrot or beans works too. Cut evenly so that it cooks fast. I sometimes steam peas and add it.
• Schezwan sauce - I add little water to coat pasta, too thick sauce makes it sticky. Taste first, then adjust accordingly.
• Adjust spice - I taste after adding sauce, reduce chili if kids are eating. Sometimes I add pinch of sugar to balance tangy taste.
• Extra Add ons - You can also add corn, mushrooms, or broccoli. I sometimes add grated cheese, makes creamy and kids love it.

Serving and Storage

Serve Veg Pasta hot with little herbs or grated cheese on top. Goes good for lunch, dinner or kids meal. Leftover pasta can keep in fridge for one day in tight box. Reheat on stove or microwave, sprinkle little water, stays soft and sauce mixes well. Tastes better after few hours when sauce sits with pasta.

FAQS

1.Can I skip shezwan sauce?

Yes, you can skip but use tomato ketchup or chili sauce for saucy taste.

2.Can I make this ahead?

Yes, cook the pasta and vegetables separate and mix when ready to serve.

3.Can I add other vegetables?

Yes, carrot, beans, corn or mushrooms works well.

4.Is this pasta kid-friendly?

Yes, kids like it for colors and mild taste.

5.Can I use different pasta shape?

Yes, you can use macaroni, fusilli, spaghetti all works, cooking time may change a bit.

If you have any more questions about this Veg Pasta Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

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