• Spaghetti  (use wheat or semolina pasta) – 100 gms
  • Onion – 1 medium size – finely chopped
  • Corn Kernels – 1 cup
  • Peas – 1 cup
  • Tomato Puree – 1 cup or 1 medium tomato finely chopped
  • Mushrooms – 3 medium sized, thinly sliced
  • Fortune Rice Bran Oil – 6 table spoons
  • Garlic – 1 teaspoon paste or three cloves finely chopped
  • Red Chilli Flakes – 1 table spoon
  • Hing (Asafoetida) – 1 teas spoon
  • Red Chilli sauce – 2 table spoon
  • Salt – to taste
  • Water


Section 1 – Pasta:

Take 1 litre of water in a wide bottomed or deep vessel.

Add 1 table spoon of salt. Bring the water to boil.

Once the water is boiling add the pasta in it. (Tip: Do not add oil to the water or the vessel. It will prevent the spices and sauces from sticking to the pasta and will reduce taste.)

Let the pasta boil for 10 minutes, stirring every three minutes.

Strain the pasta in a strainer. You can choose to drain away this starchy water or save it to be used as stock in other recipes.

Now transfer the pasta in a bowl. Fill it with cold water, and drain the pasta in a strainer. Repeat till pasta is cold. This way the pasta will not stick together.

Now transfer pasta in an empty bowl. The pasta should not be more than half the bowl’s volume.

We will use this empty space later.


Section 2 – The vegetables and spices:

Heat 3 table spoons of Fortune Rice Bran oil in a pan.

Add the finely chopped onion and garlic. Sauté till onion turns golden brown.

Add the thinly sliced mushrooms. Add 2 table spoons of oil. Sauté till mushrooms change turn slightly brown.

Add the tomato puree, and stir.

 Add Chilli sauce, chilli flakes, hing and salt. Continue to stir.

Add the Corn kernels and peas.

Stir for 1 minute.

Section 3 – The Soup:Image

Add 600 ml of water.

Stir well and bring to boil.

This will form the soup. Let it boil for 5 minutes by when the corn and peas should soften.


Pour this soup over the pasta kept in the bowl.Voila, you’re done. You can choose to garnish with sprigs of basil or coriander. But I like to have it as it is.


Now some of you may wonder that this looks like soupy noodles. Yes it looks like soupy noodles because I chose to use Wheat Spaghetti instead of noodles which are made from Maida (or refined white flour.) You can replace the spaghetti with penne, fusilli or any other pasta as well. You’re also using Fortune Rice Bran oil, so that adds to the healthy quotient as well.

Please do tell me how it turned out for you.

2 thoughts on “Recipe – Soupy Pasta

  1. I m so tempted to try this, but as this is posted by you I will force the husband to make this for me, with me being his souf chef 🙂

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