Peri Peri Pasta – This is a vegetarian version of insanely cool peri peri pasta recipe. It’s saucy, it’s spicy and it’s Indian style/Desi style. Try this recipe at home with family and friends. Trust me this awesome colorful pasta is a super super simple and delicious recipe to try out. This is one of our favorite pasta recipes. You don’t need any expertise to make this pasta, even kids can make it on their own. My teenage son loves cooking this yummy dish.

Without any further delay, Let’s get into the recipe!!

Finally, I encourage you to explore my other pasta alongside this post on Peri peri vegetable pasta.

How to make Peri Peri Vegetable Pasta

PREP TIME: 10 MINS COOK TIME: 20-25 MINS (including cooking pasta) TOTAL TIME: 30 MINS COURSE: MAIN COURSE CUISINE:INDIAN SERVINGS : 3-4

For boiling pasta Ingredients:

pasta – 4 cups
Water for boiling
Oil – 1.5 tsp
Salt – to taste

Method:

Set water in stock pot for boiling the pasta, add the raw pasta, oil and pinch of salt, boil for 7-8 minutes or until al dente or follow the instructions on the box.
Drain excess water, cool down to avoid over cooking of the pasta and further, drizzle some oil, add sprinkle a pinch of pepper powder, toss well so the pasta gets coated evenly.
Keep aside to be used later.

For peri peri spice mix:

Red chilli powder – 1.5 tbsp
Black salt – 1/2 tsp
Cinnamon powder – 1/8th tsp
Garlic powder – 1 tsp
Ginger powder – 1/8th tsp
Oregano – 1/2 tsp
Powdered sugar – 1/2 tsp
Salt – 1/4 tsp

Method:

Mix all the dry ingredients, your peri peri spice mix is ready, store it in a airtight container and use accordingly.
You can save this spice mix and use in many recipes.

For stir fried veggies:

Oil – 2 tbsp
Garlic – 2 tbsp (minced)
Broccoli florets – 1 cup
Bell peppers – 1 cup (triangles), multi colored
Corn – ½ cup
Salt & pepper – 1/4 tsp each / to taste
Oregano – 2 tsp
Red chilly flakes – 2 tsp
Lemon juice – 2 tsp

Method:

Set a pan on high flame, add oil and garlic, sauté it for 1-2 minutes.
Add the veggies, salt & pepper, oregano and chilly flakes, sauté it well for 2-3 minutes.
Squeeze fresh lemon and sauté it once again, keep aside to be used later in pasta.

To make Peri Peri pasta:

butter – 6 tbsp
all purpose flour – 6 tbsp
milk – 5-6 cups
salt – 1/4 tsp or to taste
pepper – 1/8 tsp
Peri peri spice mix – 1 -2 tbsp (add more for according to taste)
Stir fried veggies
Boiled pasta
Cheese – 1/2 cup and 2 tbsp (processed)
Tomato ketchup – 5 tbsp

Method:

Set a pan on medium heat, add butter and stir to melt, add flour, stir and cook on low flame for 2-3 minutes or until light golden in color.
Slowly & gradually add milk and whisk continuously, add milk in batches, make sure there are no lumps. Cook the sauce for 2-3 minutes or until it starts to thicken slightly.
Add salt & pepper to taste, peri peri spice mix and cook for 1-2 minutes.
Further add stir fried veggies, boiled pasta and cheese, stir and cook for 2-3 minutes and the cheese blends well with the sauce.
Lastly add tomato ketchup, if it gets little thick adjust it by adding milk., this pasta should be saucy, if you don’t prefer saucy, you can adjust the consistency as per your preference.
Peri peri pasta is ready, serve as is or it would be great if served it immediately with some freshly toasted garlic bread.

Tips

You can use any pasta type.. ex: penne, rotini, bow tie pastas…
If broccoli is not available, you may add any other veggies you like or mushrooms.
Adjust peri peri mix according to your spice level.
Store leftover peri peri mix in an air tight container or bottle to use in other favorites like potato or sweet potato fries.
If it gets little thick adjust it by adding milk.
This pasta should be saucy, if you don’t prefer saucy, you can adjust the consistency as per your preference.

Step by step photo instructions

Set water in stock pot for boiling the pasta, add the 4 cups raw pasta, 1.5 tsp oil and pinch of salt, boil for 7-8 minutes or until al dente or follow the instructions on the box.
Drain excess water, cool down to avoid over cooking of the pasta and further, drizzle some oil, add sprinkle a pinch of pepper powder, toss well so the pasta gets coated evenly. Keep aside to be used later.

3. Mix 1.5 tbsp kashmiri red chilly powder, 1/2 tsp Black salt, 1/8 tsp Cinnamon powder, 1 tsp Garlic powder, 1/8 tsp Ginger powder, 1/2 tsp Oregano, 1/2 tsp Powdered sugar, 1/4 tsp Salt. your peri peri spice mix is ready, store it in a airtight container and use accordingly.

4. Set a pan on high flame, add 2 tbsp oil and 2 tbsp garlic, sauté it for 1-2 minutes. Add the 1 cup broccoli florets, 1/2 cup corn, 1.5 cups multi colored capsicum triangles, 1/4 tsp each salt & pepper, 2 tsp oregano and 2 tsp crushed red pepper flakes, sauté it well for 2-3 minutes. Squeeze 2 tsp fresh lemon and sauté it once again, keep aside to be used later in pasta.

5. Set a wide & deep pan on medium heat, add 6 tbsp butter and stir to melt, further, add 6 tbsp flour, stir and cook on low flame for 2-3 minutes or until light golden in color.

6. Further slowly & gradually add 5-6 cups milk and whisk continuously, add milk in batches, make sure there are no lumps. Cook the sauce for 2-3 minutes or until it starts to thicken slightly.

7. Add 1/4 tsp salt, 1/8 tsp pepper to taste, 1-2 tbsp peri peri spice mix and cook for 1-2 minutes.

8. Next add stir fried veggies, boiled pasta and a little over 1/2 cup cheese, stir and cook for 2-3 minutes and the cheese blends well with the sauce.

9. Lastly add 5 tbsp tomato ketchup, if it gets little thick adjust it by adding milk., this pasta should be saucy, if you don’t prefer saucy, you can adjust the consistency as per your preference.