Carrot spring pasta in tomato sauce

Total Time:
30-45 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 150 g pasta
  • 1 pinch salt
  • 150 g carrots (peeled and grated)
  • 2 tbsp olive oil
  • 1/2 tsp crushed pepper
  • 1/2 tsp crushed garlic
  • For the pasta sauce:
  • 1 tbsp olive oil
  • 2 tbsp finely chopped onion
  • 6 tomatoes (chopped)
  • 1 tsp crushed garlic
  • 3 red chillies
  • 1 tsp peeled and crushed fresh ginger
  • 1 tsp salt
  • 3/4 tsp sugar

How to Make Carrot spring pasta in tomato sauce

  • Boil one litre of water with a pinch of salt and one tbsp of olive oil in a large vessel. Add the pasta and cook till soft but not mushy, stirring now and then. Drain the pasta and keep aside.
  • Heat one tbsp of olive oil in a pan and add the crushed pepper.
  • When the pepper gives out a good aroma, add the crushed garlic.
  • Add the carrots and gently toss till al dente and keep aside.
  • To make the sauce:
  • Blend the chopped tomatoes with garlic, red chillies, ginger, salt and sugar in a mixer.
  • Heat oil in a pan and saute the chopped onion till it becomes soft.
  • Add the tomato blend and cook till it thickens into a sauce.
  • Add the pasta sauce to the cooked pasta and sauteed carrot spring and gently coat each and every strand using a spatula.