Updated 2022.

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 🙂






8 votes


Pav Bhaji Pasta




Yield 4


2 tbsp oil

2 tbsp butter

1 Onion, diced small

1 small green bell pepper, diced small

2.5 teaspoons salt (or to taste)

8 oz dried short cut pasta like macaroni, or penne

2 plum tomatoes, diced small

1/2 cup frozen peas, thawed

1/4 cup cilantro, finely chopped

1 tbsp minced garlic

1/2 tsp turmeric

1/2 tsp chili powder

1 tbsp Badshah Pav Bhaji Masala

1/2 tsp cumin powder

1/2 cup Half & Half

1 tbsp kasuri methi

1/2 a lime, squeezed plus more cut into wedges for garnish


  1. Cook pasta according to package directions, leaving it slightly al dente as it will finish cooking in the sauce
  2. In a medium size nonstick pot, heat oil over medium heat and add the onions and green peppers along with 2 teaspoons of salt (I    recommend starting with 2 teaspoons and then taste at the end and add more to your preference). Saute, stirring occasionally until the peppers and onions have softened and are slightly golden at the edges.
  3. Reduce the heat slightly and add the tomatoes, garlic, and dry seasonings and using the back of a spatula or potato masher, break down the tomatoes so the mixture begins to create a sauce. Continue to cook this for an additional 5-6 minutes stirring frequently.
  4. Add the peas and half and half to the pot and stir to combine well, scraping up any browned bits at the bottom of the pan.
  5. Add the cooked pasta, butter, cilantro and fresh lime juice (add the lime juice to taste). Let the pasta cook for about 2-3 minutes in the sauce, then add the kasuri methi by rubbing it between your palms so it breaks down a little and  turn off the heat. Divide the pasta into bowls, serve with additional cilantro as a garnish along with lime wedges. 
  6. Taste for salt and adjust to your preference.Enjoy!