This post contains helpful notes and tips to help you make the perfect dish. However, if you are in a rush, please use the “Jump to Recipe” link above or the “Jump to” links below to get to the section you want. I love fusion dishes. They are the best gift of being exposed to many cuisines and flavors. I can play around with so many more ingredients and create interesting dishes! This paneer zucchini recipe and this sauteed butternut squash for example. A dear friend gave me the recipe for this curry pasta. She shared it with me generously after my daughter N raved about how yummy it was. What is your favorite fusion dish? Do let me know in the comments below. I would love to hear from you. - Padma
A note about this potato pasta recipe
You may think of the classic Neapolitan style pasta e patate when you hear potatoes and pasta together. Patate pasta is traditional to Southern Italy and has a base of onion, carrot, celery, and garlic sautéed in olive oil. It also has tomato paste, salt, pepper, cheese - usually Pecorino Romano or Parmesan - and more extra virgin olive oil. However, this Indian style potato with pasta recipe is quite different from that one. It is vegan, has no cheese, has no tomato, and is spicy and tangy. It is a treat for spice lovers and a delicious comfort food. When cooked properly, the potatoes should be tender but not mushy, providing a pleasant contrast in texture to the pasta. Can you eat pasta and potatoes together? Yes, you can! Pasta with potatoes may sound unusual and carb-heavy, but this dish has its roots in Italian cuisine and is quite popular in Southern Italy. It is a classic example of using inexpensive ingredients to make a hearty and satisfying meal. My Indian twist to this dish makes it spicy (with curry powder) and tangy (with lime juice) and supremely delicious 😆.
Allergens Free Labels
This macaroni and potatoes recipe is naturally vegan and is:
Nut free Soy Free Dairy Free
You can make it gluten-free. See the notes section below for details.
You will love this recipe for these reasons
This potato pasta recipe is a keeper for many reasons. Here are some of them:
It is an easy, simple, one-pot dish. Saves you time, effort and washing up!
It is flavorful and delicious. You will love the spicy and tangy taste of this dish.
It is vegan and can be made gluten-free (see notes below).
It is great for meal prep and leftovers. It tastes even better the next day! See section below on how to store and reheat.
It uses common pantry ingredients.
It is flexible and adaptable. You can adjust the spice level, add more vegetables, or use different herbs to suit your preferences (see notes below).
Ingredients
If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you. See the recipe card for quantities. Pasta: I love the texture and quick cooking time of macaroni for this dish. You can use penne or any other pasta you like, but remember to adjust the cooking time accordingly. Mustard seeds: If you don’t have them, you can skip them or use some cumin seeds instead. See the notes and substitutions section for more details. Chilies and spice: I use green chili peppers and paprika, along with some curry powder, to make this dish spicy. See the notes and substitutions section for swaps and suggestions. Ginger and garlic: I use homemade ginger garlic paste, but you can also use store-bought one or fresh minced garlic and ginger. Curry powder: Use any curry powder that you have in your pantry. I make my own. You can, if you want, use a substitute for curry powder such as your favorite spice blend. Turmeric: Skip this if you curry powder already has turmeric in it. Herbs: I use fresh cilantro (coriander) generously in this dish. You can use parsley if you like. Lime or Lemon?: I prefer lime over lemon as a natural souring agent in this dish. Onion: Use whatever onion you have in your pantry: red, yellow, or white. Oil: Use any neutral oil of your choice.
Making Macaroni and Potatoes
Pro tips to make the best potato pasta
I have made this recipe several times and these measurements work perfectly for me. However, you can tweak the quantities of certain ingredients to suit your taste. For example:
As always, the detailed recipe (with video) is below in a separate, printable recipe card.
Step 1: Measure all ingredients. Place the water to boil.
Step 2: Prep work:
Peel and slice the onions. Wash the potatoes and slice them with their skin on. Keep them in water until you are ready to use them. This will prevent them from turning brown. Slice the green chillies and finely chop the cilantro.
Step 4: Make the pasta potato:
Add oil to a wide, heavy bottomed pan on medium-high heat. Add the cumin and mustard seeds. Allow the mustard seeds to splutter. Now add the sliced onions and green chillies. Fry for 2-3 minutes or until the onions become paler. Add ginger garlic paste. Fry for a minute.
Add the sliced potatoes, salt, turmeric, paprika and curry powder. Mix. (Be careful at this point to not let the spices burn) Add the some of the hot water - enough to cover the potatoes. Cover and cook for 3-4 minutes or until the potatoes are half cooked.
Potatoes take longer to cook than macaroni, so I am cooking them for a little before adding the pasta. If you are using any other type of pasta, do keep in mind the cooking time required and add the pasta at the right stage. The idea is to cook both the pasta and potatoes through, but not too mushy.
When the potatoes are half done, add the pasta. Add the remaining water (or more, as required), making sure that the pasta is fully immersed in the water. Bring to a boil. Turn the heat to medium low, cover and cook till the pasta and potatoes are cooked through.
Gently stir the dish once or twice. Top up with more hot water, if required.
Now add the lime juice and chopped cilantro (or any other fresh herb that you are using). Mix. Cover and cook for another 2-3 minutes.
Turn off the heat and serve. You will know that the dish is done when you see the pasta and potatoes cooked through and the sauce has coated them well.
You can add the vegetables that you have in your fridge, such as broccoli, cauliflower, or carrots. Just remember to adjust the cooking time and the amount of water accordingly. This healthy pasta salad recipe with broccoli and peas is something that I recommend.
You can use one or two sources of heat instead of three, if you prefer a milder dish. You can skip the chili peppers, or use paprika or red pepper flakes instead. See the notes and substitutions sections below for more ideas.
Texture: the potatoes should be tender but not mushy, providing a pleasant contrast in texture to the pasta.
Notes and substitutions
To make this dish creamy add ¼ cup of coconut milk after you have added the pasta or add vegan parmesan or any other type of cheese that you like. If you like creamy pasta, then this vegan mac and cheese is something you should try!
Use any gluten free pasta to make it a gluten free pasta dish. Do keep in mind the cooking time of the pasta that you are using.
Want to cut back on the heat? No worries! Reduce the amount of chilies and spice.
Substitutions:
You can swap mustard seeds with nigella seeds. Not a big fan of regular potatoes? That’s fine, just swap them with an equal quantity of sweet potatoes - bear in mind that doing so will give this dish a sweeter tone. You can also use red chili powder, cayenne pepper, or black pepper instead of paprika. Swap fresh cilantro with parsley.
Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma
Storage and Reheating
This potato pasta is so delicious that you may not have any leftovers😀. But if you do, follow these steps to store it properly:
Let the dish cool completely before storing it and then transfer it to an airtight container. You can keep it in the refrigerator for up to 4 days.
Reheating: You can reheat it in two ways: using a microwave or a stovetop. Here are some tips for each method:
Microwave: Transfer the pasta to a microwave-safe container and add a splash of water. Cover it with a paper towel and microwave it on high for one or two minutes. Stovetop: Put the pasta in a heavy-bottomed pan and add a little water. Heat it on medium-low until it is evenly hot, stirring occasionally.
If you have made this potato with pasta recipe, please take a moment to leave a comment and /or a rating below. This will make me super happy and motivate me to create more good content for you! xx Padma
📖 Recipe
Disclosure: The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists’ advice. Changing the quantities and cooking technique will alter the nutritional calculations.
