baked pav bhaji pasta recipe | pav bhaji pasta | Indo Italian pav bhaji pasta |
by Tarla Dalal
Added to 130 cookbooks
This recipe has been viewed 58528 times
baked pav bhaji pasta recipe | pav bhaji pasta | Indo Italian pav bhaji pasta | with 36 amazing images.
When an all-time favourite desi snack crosses paths with a popular Italian dish, the result is this fascinating Baked Pav Bhaji Pasta! Pav bhaji and pasta are two dishes that are loved by each and everyone, all the generations. So here, we have got you a baked pav bhaji pasta recipe where desi meets west.
In baked pav bhaji pasta recipe, fusilli is cooked with a lip-smacking mixture of veggies flavoured with pav bhaji masala, and further enhanced with cream and herbs thereby bringing together the cuisines of two nations.
Baked pav bhaji pasta is super easy to make. You can quickly prepare it when you have guests coming in or as an evening snack. You can also categorize it in the one-dish meal category and cook it for dinner along with garlic bread on side. I usually make it when I have super long and tiring day or special Sunday meal.
My family absolutely loves pav bhaji pasta and I am sure when you make it at home, you are going to be shower with praises. Indian and Italian spices together give a mouth-rush and will definitely get you to lick your fingers with its perfect flavor.
This fabulous pasta creation is topped with cheese and colourful capsicum strips, and baked to perfection. Every mouthful of this Pav Bhaji Pasta will pleasantly surprise you with its vast spectrum of flavours and textures.
Serve the baked pav bhaji pasta with a bowl of Garlicky Lentil and Tomato Soup and Ladi Pav Garlic Bread.
Learn how to make baked pav bhaji pasta recipe | pav bhaji pasta | Indo Italian pav bhaji pasta | with detailed step by step recipe photos and video below.
For baked pav bhaji pasta- Heat the butter and olive oil in a broad non-stick pan, add the garlic and onion and sautè on a medium flame for 1 minute.
- Add the tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the pav bhaji masala, garam masala, chilli powder and capsicum, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the fusilli, milk, fresh cream, ¼ cup cheese, basil, oregano, chilli flakes and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Transfer the fusilli into a greased baking dish, sprinkle the remaining ¼ cup of cheese, top it with coloured capsicum strips and sprinkle a little oregano evenly over it.
- Bake pav bhaji pasta in a pre-heated oven at 200°c (400°f) for 15 minutes.
- Serve the baked pav bhaji pasta immediately.
Baked Pav Bhaji Pasta Video by Tarla Dalal
Baked Pav Bhaji Pasta, Pav Bhaji Pasta recipe with step by step photos
-
If you like the baked pav bhaji pasta recipe | pav bhaji pasta | Indo Italian pav bhaji pasta | given below is the list to similar recipes :
-
For boiling the fusilli pasta for baked pav bhaji pasta recipe | pav bhaji pasta | Indo Italian pav bhaji pasta | perfectly, boil enough of water in a large pan. If you use a small pan, the pasta will clump together on boiling.
![]()
-
Cover the pan with a lid to make the water boil faster.
![]()
-
Once the water boils vigorously, add salt to taste. The salt will season the fusilli pasta as they cook, which will give you flavorful pasta. Also, the water when tasted should taste like seawater.
![]()
-
Add the pasta to the boiling water and stir once.
![]()
-
Cook uncovered, stirring occasionally and gently until the pasta is tender. Cooking times may vary with the size and the thickness of the pasta. Very small pasta (like macaroni, fusilli, conchiglie, penne) may cook in 5 to 7 minutes. Larger shapes (like spaghetti, fettuccine, dried lasagne sheets) may require 10 to 12 minutes. Refer to the package instructions to understand the exact cooking time.
![]()
-
After 5 to 7 minutes, remove one pasta out of the water and keep it aside to cool a little. Bite into the pasta or break it with a fork to check if it's still hard in the center or if it's cooked as you like. For perfectly cooked pasta, cook until it's al dente, which means it is a little firm in the center.
![]()
-
Immediately drain the cooked pasta into a sieve or colander.
![]()
-
Transfer to a bowl of cold water or refresh under running water to prevent overcooking.
-
Drain again and keep aside.
![]()
-
If the pasta is not to be used immediately, add 1 tablespoon of olive oil to it and toss it. Though it makes difficult for the pasta to absorb/coat the sauce.
![]()
-
For making baked pav bhaji pasta recipe | pav bhaji pasta | Indo Italian pav bhaji pasta | heat the butter and olive oil in a broad non-stick pan. While olive oil is widely used in Italian cooking, butter gives an authentic delicious flavour to the pav bhaji pasta. The oil even prevents the butter from burning.
![]()
-
Add the garlic.
![]()
-
Add onion.
![]()
-
Mix well and sautè on a medium flame for 1 minute or until the onions are soft and raw aroma goes away.
![]()
-
Add tomatoes. If you are lazy to chop then simply puree them to a paste and add to the pan.
![]()
-
Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. The tomatoes should turn soft and mushy.
![]()
-
Add the pav bhaji masala. My kitchen is always stocked with a jar of aromatic homemade pav bhaji masala. Check out Pav bhaji masala recipe with detailed step by step images.
![]()
-
Add garam masala.
![]()
-
Add chilli powder. Increase or decrease the quantity as per the spice you prefer.
![]()
-
Add capsicum. Other veggies like cauliflower, carrots, bell peppers can also be added.
![]()
-
Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
![]()
-
Add the fusilli. While we have used fusilli pasta, you can make use of any other pasta variants like spaghetti, penne or macaroni.
![]()
-
Add milk to adjust the consistency. You can even make use of water or reserved pasta water for the same purpose.
![]()
-
Add fresh cream to give a rich, creamy taste.
![]()
-
Add ¼ cup cheese.
![]()
-
Add basil. When a recipe calls for fresh basil, tear it with your fingers rather than chopping it with a knife, to get the best flavor.
![]()
-
Add oregano. Add whatever herbs are easily available and you would like to enhance the pav bhaji pasta.
![]()
-
Add chilli flakes. The quantity can be adjusted as per your liking.
![]()
-
Add salt. We have added salt while boiling the pasta, butter and cheese both contain salt so, add it accordingly.
![]()
-
Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
![]()
-
To assemble baked pav bhaji pasta recipe | pav bhaji pasta | Indo Italian pav bhaji pasta | transfer the fusilli into a greased baking dish.
![]()
-
Sprinkle the remaining ¼ cup of cheese. Processed cheese can be substituted with cheddar cheese, mozzarella cheese or parmesan cheese.
![]()
-
Top it with coloured capsicum strips.
![]()
-
Sprinkle a little oregano evenly over it.
![]()
-
Bake it in a pre-heated oven at 200°C (400°F) for 15 minutes or until the cheese melts.
![]()
-
Serve baked pav bhaji pasta recipe | pav bhaji pasta | Indo Italian pav bhaji pasta | immediately.
![]()
Other Related Recipes
Nutrient values per serving
| Energy | 285 cal |
| Protein | 9.1 g |
| Carbohydrates | 32.6 g |
| Fiber | 0.8 g |
| Fat | 12.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 397.9 mcg |
| Vitamin B1 | 0.5 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 3 mg |
| Vitamin C | 31.5 mg |
| Folic Acid | 14.8 mcg |
| Calcium | 162.1 mg |
| Iron | 2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 39.5 mg |
| Potassium | 135.2 mg |
| Zinc | 0.5 mg |
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe