Vegan and Gluten-Free Masala Pasta

Vegan and Gluten‑Free Masala Pasta

Enjoy a flavorsome dish that blends the comforting heartiness of pasta with aromatic Indian spices, all while keeping it plant‑based and gluten‑free.

Ingredients

• 200g gluten‑free pasta (e.g., rice or quinoa pasta)
• 2 tbsp coconut oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 cup chopped cauliflower florets
• 1/2 cup diced carrots
• 1/2 cup fresh spinach
• 1 cup tomato sauce (no added sugar)
• 1 tsp garam masala
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp chili powder (optional)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• 1 tbsp lemon juice

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat coconut oil over medium heat. Add onions and sauté until translucent, about 3 minutes.
3. Stir in garlic, ginger, and red chili, cooking for another 30 seconds until fragrant.
4. Add cauliflower and carrots; cook, stirring, for 5 minutes until they begin to soften.
5. Pour in tomato sauce and stir in garam masala, cumin, turmeric, chili powder, salt, and pepper. Simmer for 8–10 minutes, allowing the vegetables to cook through.