I first posted this recipe back in 2017 and it quickly became one of the most popular dishes you all made. It’s a great example of combining the flavors of Indian food I love so much (pav bhaji) with something as simple (and not Indian) as pasta. While Pav Bhaji is generally a mixture of boiled and then mashed vegetables like potatoes, onions, peas, and tomatoes, people make this so different from family to family. You could add cabbage, eggplant, sweet potatoes and treat it as a great opportunity to clean out all the veggies in the fridge. So whether you make this the way its written, or choose to experiment- remember to have a little fun and get creative if you like!
To make this gluten free, you can simply sub the macaroni with something like Banza Chickpea pasta which would go really well with it. To make this vegan you can sub the half & half with your favorite dairy free milk or use coconut milk which will also pair wonderfully with the spices in the pasta.
To make this even more decadent, I love adding a handful of shredded fontina or cheddar cheese at the end for a creamy pav bhaji mac and cheese- you will not regret it!
We use and love Badshah Pav Bhaji Masala which can be found at your local South Asian Grocery Store.
Happy Eating ?