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3 April, 2014

Minty green spaghetti with vegetables

Comments : 50 Posted in : Main course on by : apsara Tags: , , , ,


Could spaghetti get any greener? Here is an Indian-ized version of spaghetti that I made up, with herbs coriander and mint, and has become a favorite dish in my family. It is simple to make and I often pack it in my kid’s lunchbox. This week I’m taking it to Angie’s Fiesta Fridays party.

This recipe is flexible in that any combination of vegetables can be used, most of what you may want to use up from the fridge. I have added potatoes, green bell pepper and carrot here. The mint sauce can be used in combination with marinara sauce for a milder flavor.

Use a bunch of fresh mint and coriander, separate leaves from stalks, wash leaves. Chop other veggies and onion into small pieces and cook them together in olive oil.


I usually make a paste of mint and coriander leaves towards the end, after combining pasta with vegetables. The green paste turns dark pretty quickly, but it is o.k . I like to blend the pasta with some tomato paste for a tart flavor, add  the herb mix, stir on low heat and take it off the stove. The freshness of the herbs is preserved that way.


minty green spaghetti with vegetables

  • Servings: 4
  • Time: 35 minutes
  • Difficulty: easy
  • Print


whole wheat spaghetti- about 70 g (a quarter of the packet shown)

mint leaves- a bunch

coriander leaves- one bunch

tomato paste- 2 tbsp.

onion- 1/2 (medium)

vegetables- 1/2 potato, 1 carrot, 1/2 green bell pepper

olive oil (not extra-virgin)- 1 tbsp.

red chili flakes- a pinch

turmeric powder- a pinch

salt- to taste

shredded cheese  (optional)


1. Separate coriander and mint leaves from stalks and wash well.  Use a blender to make a sauce. Add just enough water to run the blender.

2. Cook pasta according to directions on the packet. Chop vegetables and onion.

3. Heat olive oil in a shallow pan, add onion, turmeric powder and red chilly flakes. After onions change color, add vegetables, salt and cook covered till all vegetables are tender.

4. Add pasta, tomato paste and coriander-mint sauce . Stir till well-blended, and remove from stove. Sprinkle shredded cheese on top and serve warm.


1. Dry parsley and basil can be added to the olive oil while sauteing onions.

2. Red chilly flakes can be omitted and freshly ground black pepper could be used for sprinkling at the end.

This will also be my entry at the Lavender and Lovage cooking with herbs challenge hosted by Karen.






50 thoughts on : Minty green spaghetti with vegetables

  • April 4, 2014 at 2:09 am

    I love the Indian accent of your dish. Think I’ll give this one a try on my next pasta meal. Thanks for sharing.

    • April 4, 2014 at 9:19 am

      Let me know how it turns out, Hilda!

  • April 4, 2014 at 3:02 am

    Oh Apsara! Your spaghetti looks so delicious! Not only that – super healthy too! My husband goes crazy any time I make anything with mint, so I am bookmarking your recipe as we speak (so to speak) and I will make this very soon! Thanks so much for bringing this to the party. I am going to have a huge helping!

    • April 4, 2014 at 9:20 am

      Thanks, Julianna. Sure, I made lots for everyone to have 🙂

  • April 4, 2014 at 4:42 am

    This is JUST my kind of recipe and such beautiful colours too! I adore mint and use it in lots of cooking and baking……thanks so much for entering this wonderful recipe into Cooking with Herbs for April! Karen

    • April 4, 2014 at 9:24 am

      Thank you for the nice comment, Karen. I’m really thrilled that I was able to participate in your cooking challenge.

  • April 4, 2014 at 6:47 am

    So healthy and flavor-packed! I love that your kids bring it in their lunch boxes 🙂

    • April 4, 2014 at 11:08 am

      thank you, Josette.They like pasta cooked in any style 🙂

  • Pingback: Fiesta Friday #10 | The Novice Gardener

  • April 4, 2014 at 8:08 am

    Wow…a deliciously unique recipe! It must be bursting with flavor – love the mix of seasonings / ingredients you used and it looks so pretty too!

    • April 4, 2014 at 9:25 am

      thank you, Nancy!

  • April 4, 2014 at 11:12 am

    Good choice of herbs to flavour spaghetti. I like the rustic look of this dish.

    • April 4, 2014 at 11:12 am

      thanks, Sridevi!

  • April 4, 2014 at 11:25 am

    I have a slightly obsessive love of spaghetti but this looks so yummy and healthy – thanks so much for visiting my blog by the way!

    • April 4, 2014 at 12:54 pm

      thanks for the visit and comment!

  • April 4, 2014 at 11:29 am

    I’m so intrigued by this! It sounds like it would have such great flavor!

    • April 4, 2014 at 12:54 pm

      It does have a minty flavor, and we like it!

  • April 4, 2014 at 12:09 pm

    Looks healthy and full of flavor apsara!

  • April 4, 2014 at 1:09 pm

    This is my kind of pasta fix; fresh, vibrant, healthy and I bet it smells as good as it tastes. Great to connect with you x

    • April 4, 2014 at 2:20 pm

      Thank you, Deena. 🙂 I’m excited to have you here!

    • April 4, 2014 at 2:18 pm

      glad you like it, Sonal!

  • April 4, 2014 at 5:26 pm

    Wow that looks really unusual now you obviously have your children better educated than me with good my eldest hates vegetables its a constant struggle. I’d be interested how he would react to this x

    • April 4, 2014 at 5:52 pm

      Yes, I’m lucky that my kids like most vegetables, although they are picky about the type of food they eat it in. Thanks for your visit!

  • April 4, 2014 at 8:10 pm

    This looks so healthy and flavorful, Apsara! I love the green sauce!

    • April 5, 2014 at 8:47 am

      I’m glad you like it, Patty

  • April 4, 2014 at 8:15 pm

    What a unique and delicious way to enjoy pasta!

  • Liz
    April 5, 2014 at 2:09 pm

    I love mint. This must taste really good. Thanks for sharing!

    • April 5, 2014 at 3:42 pm

      it’s my pleasure to share, Liz!

  • April 5, 2014 at 11:32 pm

    Ohh.. Minty Spaghetti sounds like such a great and refreshing combination!

    • April 6, 2014 at 8:45 am

      thank you, CB! Good to see you back 🙂

  • April 6, 2014 at 9:04 am

    I absolutely love all the herbs you used in this dish!

  • April 6, 2014 at 9:34 am

    This sounds absolutely amazing!! What a creative combination and beautiful presentation!! Thanks for sharing!!

    • April 6, 2014 at 10:19 am

      thank you! I’m glad you like it 🙂

  • April 6, 2014 at 6:29 pm

    Apsara! I’m new to your blog, and so happy to find such a wonderful recipe! The sauce sounds so amazing, and I can promise that I’ll be trying this one very soon. I look forward to catching up on your blog! 🙂

    • April 6, 2014 at 8:28 pm

      Hi Prudy, nice to meet you, and I’m glad you stopped by. I looked at your blog too and find it interesting, I’ll follow you and we’ll keep in touch!

  • April 7, 2014 at 3:13 am

    what a fresh, healthy meal. I’m always looking for recipes that use fresh basil – our bush is always needing to be used!

    • April 7, 2014 at 7:26 am

      thanks! Wow, a basil bush, I’ve never seen one 🙂

  • April 7, 2014 at 7:58 am

    I love how you Indianised spaghetti, this is so creative! We love cooking dishes with coriander, so I just know that we are going to love this. I’ll bookmark your recipe to try later this week! 🙂

    • April 7, 2014 at 10:12 am

      thank you Saucy, I hope you like it 🙂

  • April 8, 2014 at 1:08 pm

    Yum Yum Yummm! I love this too,..looks so refreshing & divine! Yummm! 🙂

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