Spicy Mushroom Pasta


by: sangee vijay

No cheese or cream, yummy pasta with spices.


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serves: 2

1 cup Pasta/Macaroni (I used elbow pasta)

1 medium Onion sliced

1/2 Tomato cut length wise

1/2 cup Mushroom (striped)

1/4 Carrot cup(striped)

Ginger 2" piece(finely chopped)

3 Garlic cloves(finely chopped)

1 tsp Red chili powder

1 tsp Coriander powder

1/4 tsp Turmeric powder

1/2 tsp Mustard seeds

1 tsp Fennel powder

Salt to taste

1 tbsp Oil

Nutrition Facts
Spicy Mushroom Pasta

Servings Per Recipe: 2

Amount per Serving

Calories: 348

  • Total Fat: 8.9 g
  •     Saturated Fat: 0.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 43.5 mg
  • Total Carbs: 58.5 g
  •     Dietary Fiber: 5.4 g
  •     Sugars: 6.3 g
  • Protein: 10.1 g

how is this calculated?

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1.  Cook Pasta as per Package instructions and keep aside.

2.  Heat a tbsp of oil in a pan and add mustard seeds, allow it to splutter.

3.  Add finely chopped ginger and garlic, fry lightly, and then add sliced onion, saute it for 1 minute.

4.  Add carrot and mushroom, stir fry for 2 minutes.

5.  After, add tomato, chili, turmeric and coriander powders, stir well, fry till raw smell of the masala leaves.

6.  Add fennel seeds powder, stir fry for a minute, then add 1/4 cup of water and salt, bring to a boil, when it starts boiling, add some chopped cilantro and cooked pasta, keep stirring in high heat for 1-2 minutes or till the excess water drains completely.

7.  Lastly add some finely chopped cilantro and mix well.

Cooks' note:
If you don't have fennel seed powder, just dry roast 2 tsp of fennel seeds for a minute and powderdize.

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