I make this when I am tired of the regular varieties of upma that cannot handle masala all that well. This is also a good way to use leftover pasta. This recipe is versatile and lends itself to many variations.

Stuff you will need:

1 cup pasta (penne/fusili/macaroni/shells) – boiled, drained
2 tsp oil
1 tsp cumin seeds
3 small tomatoes – finely diced
1 small onion – chopped fine
2 green chillies – slit
1 inch ginger cube – chopped fine
1 medium size carrot – chopped
1 small green pepper – chopped fine
Green peas – handful
Sweet corn – handful
Salt to taste
Small bunch of coriander – trimmed and chopped rough

How to make it?

In a non stick pan, heat the oil and add cumin seeds. When it browns, add ginger, green chillies and saute. Add onions and saute till translucent. Add tomatoes and cook till oil separates out. Add rest of the chopped veggies, salt and cover and cook till vegetables are cooked but not mushy. Now add the boiled and drained pasta and mix gently to evenly coat. Remove from heat and garnish with cut coriander. Serve hot.

Serves two

Special Notes:

Feel free to add garlic if liked and other vegetables like potato, red peppers, beans or eggplant. Also experiment with the spices to achieve different tasting upmas.

Mom to three. Open adoption advocate. Writer.

8 Comment on “Pasta Upma – A different spin on pasta and upma

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