Peri Peri Pasta
Noodles • India
How to Make Peri Peri Pasta (Traditional & Healthy Version)
Peri Peri Pasta is a vibrant fusion dish that has become increasingly popular in India, especially among the younger generation and food enthusiasts seeking global flavors with an Indian twist. This recipe balances the spicy, tangy peri peri masala with wholesome pasta, often made from atta (whole wheat flour) for added nutrition. The dish is a perfect representation of contemporary Indian cuisine, blending international flavors with local ingredients like paneer, capsicum (shimla mirch), and coriander (dhaniya). In India, Peri Peri Pasta is commonly enjoyed at casual gatherings, kitty parties, and as a special treat during festivals like Holi and Diwali, where innovative snacks are in demand. Its bold flavors and appealing presentation make it a favorite among both adults and children. The recipe is versatile, allowing for regional touches such as adding fresh vegetables or substituting paneer for tofu to cater to vegan diets. The spicy peri peri sauce, a blend of Indian red chillies and garlic, gives this pasta its signature zing that appeals to Indian palates. Choosing a health-conscious approach, this version uses whole wheat pasta, minimal oil, and plenty of fresh vegetables. It's a great way to enjoy a global dish with an Indian heart, fitting well into calorie-controlled diets and supporting a balanced lifestyle. Peri Peri Pasta is not just a treat for your taste buds but also a nourishing meal that brings together the best of both worlds.
Ingredients(for 1 bowl (approx. 200g pasta with vegetables))
- 1.5 cups Whole wheat pasta (atta pasta) (use whole wheat for health)
- 1/2 cup Paneer (cubed, can substitute with tofu)
- 1/2 cup Capsicum (shimla mirch) (thinly sliced)
- 1/2 cup Onion (pyaaz) (finely chopped)
- 1/2 cup Tomato (tamatar) (finely chopped)
- 2 tbsp Peri Peri masala (homemade or store-bought)
- 2 cloves Garlic (lahsun) (finely chopped)
- 1 tbsp Olive oil (or mustard oil for Indian flavor)
- 2 tbsp Coriander leaves (dhaniya) (finely chopped for garnish)
- to taste Salt
- 1/4 tsp Black pepper - optional
Instructions
- 1
Boil whole wheat pasta in ample water with a pinch of salt until al dente. Drain and set aside.
7 minutes
Add a drop of oil while boiling to prevent sticking.
- 2
Heat olive oil in a tawa. Add chopped garlic and sauté until fragrant.
2 minutes
Do not burn garlic to avoid bitterness.
- 3
Add onions, sauté till translucent, then add tomatoes. Cook until tomatoes soften.
4 minutes
Cover for quicker cooking and richer flavor.
- 4
Add capsicum and paneer cubes. Toss well and cook for 3-4 minutes.
4 minutes
Use low flame to keep paneer soft.
Why This Dish is Healthy
Using whole wheat pasta instead of maida reduces refined carbs and increases fiber intake, making it ideal for weight management. Paneer is a wholesome vegetarian protein source, and the addition of colorful vegetables boosts vitamin and mineral content. Minimal oil usage and controlled spice levels make it suitable for most diets, including diabetic and weight loss plans. It's a nutritious meal without compromising on flavor.
This Peri Peri Pasta is high in fiber due to the use of atta (whole wheat pasta), which aids digestion and keeps you fuller for longer. Paneer adds protein and calcium, supporting muscle growth and bone health. The vegetables provide essential vitamins like A and C, minerals such as potassium, and antioxidants. Olive oil contributes healthy fats while keeping calories in check. The recipe offers a balanced macro profile suitable for vegetarians.
Pro Tips
- 💡Tip 1: Always use atta pasta for healthier, whole grain nutrition.
- 💡Tip 2: Adjust peri peri masala to match your spice tolerance.
- 💡Tip 3: Add a little pasta water when tossing for extra creaminess.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or microwave before serving. Avoid freezing to preserve texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 350.0 kcal |
| Protein | 10.0 g |
| Carbohydrates | 52.0 g |
| Total Fat | 11.0 g |
