Pav Bhaji Protein Pasta
Creamy, high-protein pav bhaji pasta made with chickpea pasta, a loaded veggie bhaji base, peas, and paneer. Ready on the stovetop in about 30 minutes, with an easy cheesy pasta bake variation.
Equipment
- Large pot
- Deep pan or skillet
- Potato masher
Ingredients
For the pasta
- 8 oz chickpea or red lentil pasta about 225 g; penne, fusilli, or macaroni
- salt for the pasta water
For the bhaji base
- 2 tablespoons butter plus more to finish
- 1 tablespoon oil
- 1 medium onion finely chopped
- 1/2 cup capsicum (bell pepper) finely chopped
- 1 tablespoon ginger-garlic paste or 1 inch ginger plus 4 cloves garlic, grated
- 1 green chili finely chopped, optional
- 2 medium tomatoes finely chopped
- 1 cup potato boiled and lightly mashed
- 1 cup cauliflower finely chopped, boiled
- 1/2 cup green peas fresh or frozen
- 1.5 tablespoons pav bhaji masala
- 1/4 teaspoon turmeric
- 1/2 teaspoon red chili powder adjust to taste
- salt to taste
To finish
- 1/2 cup cooking cream or half and half see notes for vegan swap
- 3/4 cup paneer cubed, optional for extra protein
- 1 teaspoon kasuri methi dried fenugreek leaves, crushed
- 1 tablespoon lime juice plus wedges to serve
- 2 tablespoons cilantro chopped, plus more to garnish
- red onion finely chopped, to garnish
For the pasta bake (optional)
- 1 cup mozzarella or cheddar grated
Instructions
Cook the pasta
- Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente, since it will finish cooking in the sauce. Reserve a mug of starchy pasta water, then drain.
Build the bhaji base
- Heat the butter and oil in a deep pan over medium heat. Add the onion and capsicum and saute until softened and golden at the edges, about 5 minutes.
- Add the ginger-garlic paste and green chili and cook for a minute until fragrant. Stir in the tomatoes and cook until jammy and broken down, 5 to 6 minutes.
- Add the pav bhaji masala, turmeric, red chili powder, and salt, and let the spices bloom for a few seconds. Add the boiled potato, cauliflower, and peas.
- Using a potato masher, mash everything into a chunky bhaji, loosening with a little reserved pasta water until saucy.
Bring it together
- Pour in the cream and stir to combine. Fold in the cooked pasta, paneer, a knob of butter, kasuri methi, lime juice, and cilantro.
- Simmer for 2 to 3 minutes so the pasta drinks up the sauce, loosening with more pasta water if needed. Taste and adjust salt and lime.
- Serve hot, topped with extra cilantro, chopped red onion, a pat of butter, and lime wedges on the side.
Pasta bake variation (optional)
- Keep the sauce a touch looser, then spoon the pasta into a baking dish. Scatter over the grated cheese, dot with butter, and bake at 200°C (400°F) for 12 to 15 minutes, until the top is golden and bubbling.
Notes
Make it vegan: use plant-based butter, swap the cream for coconut milk or cashew cream, and skip the paneer or use pan-seared tofu.
Make it gluten-free: use a certified gluten-free pasta. Chickpea and red lentil pastas keep the protein high.
No pav bhaji masala? In a pinch, use garam masala plus a pinch of amchur (dried mango powder) and extra cumin, though the flavor will differ.
Undercook the pasta by a minute or two. Chickpea pasta softens fast and finishes cooking in the sauce.
Storage: store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or milk to loosen the sauce.
Make it gluten-free: use a certified gluten-free pasta. Chickpea and red lentil pastas keep the protein high.
No pav bhaji masala? In a pinch, use garam masala plus a pinch of amchur (dried mango powder) and extra cumin, though the flavor will differ.
Undercook the pasta by a minute or two. Chickpea pasta softens fast and finishes cooking in the sauce.
Storage: store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or milk to loosen the sauce.
Tried this recipe?Let us know how it was!