Pav Bhaji Macaroni

Pav Bhaji Macaroni

These curried tomatoes and peas with macaroni make a perfect fusion dish where East meets West. This Pav Bhaji Macaroni recipe incorporates a range of spices, like turmeric powder, cumin powder, chilli powder and pav bhaji masala, for a seasoned kick to a household classic.

This hearty meal is quick and easy to make, in only 15 minutes you can have your lunch or dinner ready! For a classic fusion dish, adding a fiery and spicy Indian twist to the traditional “Mac & Cheese”, this flavoursome Pav Bhaji Macaroni recipe is perfect.

Here’s a Tip…

You can make this recipe vegan by using Elmlea plant based double cream instead of Philadelphia cream cheese, so everyone can enjoy this delicious and flavourful macaroni meal. If you’re making this dish for children, you can leave out the chilli powder to make sure your macaroni isn’t too hot for them.

Other Recipes Like This…

For more recipes that give you a taste of India, have a look at my spicy Green Paneer, my delicious Scrambled Paneer Frankies with Parathas and my Instant Semolina Uttapam.

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Prep Time10 minsCook Time5 minsTotal Time15 mins

Ingredients
 1 pack macaroni (500g)
 1 ¼ tins chopped tomatoes (500g)
 1 tbsp rapeseed oil
 1 chopped medium white onion
 ½ small courgette chopped
 1 chopped small red pepper
 1 tsp turmeric powder
 1 tsp cumin powder
 2 cloves chopped garlic (1 tsp)
 1 tsp chilli powder (leave out if kids are eating)
 1 tsp salt
 1 cup frozen peas
 2 tbsp Pav Bhaji Masala
 2 heaving spoons Philadelphia cream cheese (about 170g which is half the tub)You can make this recipe vegan by using Elmlea plant based double cream instead of cream cheese
 coriander & chopped red onions for garnish

Method
1

Cook your macaroni

2

Heat oil and add onions & courgettes until they turn translucent (about 1-2 mins)

3

Add your red pepper and sauté for a few seconds

4

Add your chopped tomatoes, garlic & spices

5

Let the sauce cook for 5mins on medium heat

6

Add your frozen peas straight in

7

Add Philadelphia cream cheese (or plant based double cream) and stir well into your sauce

8

Add your cooked macaroni and stir into the sauce

9

Garnish with chopped red onions and coriander if you like

Ingredients

Ingredients
 1 pack macaroni (500g)
 1 ¼ tins chopped tomatoes (500g)
 1 tbsp rapeseed oil
 1 chopped medium white onion
 ½ small courgette chopped
 1 chopped small red pepper
 1 tsp turmeric powder
 1 tsp cumin powder
 2 cloves chopped garlic (1 tsp)
 1 tsp chilli powder (leave out if kids are eating)
 1 tsp salt
 1 cup frozen peas
 2 tbsp Pav Bhaji Masala
 2 heaving spoons Philadelphia cream cheese (about 170g which is half the tub)You can make this recipe vegan by using Elmlea plant based double cream instead of cream cheese
 coriander & chopped red onions for garnish

Directions

Method
1

Cook your macaroni

2

Heat oil and add onions & courgettes until they turn translucent (about 1-2 mins)

3

Add your red pepper and sauté for a few seconds

4

Add your chopped tomatoes, garlic & spices

5

Let the sauce cook for 5mins on medium heat

6

Add your frozen peas straight in

7

Add Philadelphia cream cheese (or plant based double cream) and stir well into your sauce

8

Add your cooked macaroni and stir into the sauce

9

Garnish with chopped red onions and coriander if you like

Pav Bhaji Macaroni

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