Keema Pasta Recipe

If you’re looking for a dish that marries bold Indian spices with the comforting charm of pasta, this Keema Pasta recipe is your perfect match. It’s quick, flavorful, and satisfying—a dish that your family will love! Keema is a spiced minced meat dish.

This keema pasta recipe is a favourite in my house. I make it at least once a week if not more! I tend to double the keema recipe so I have enough for leftovers. There are a few ways I like to use the leftover/extra keema that make dinner that much easier. I use it for keema rice or serve it with some rotis. I’ll serve it with mashed potatoes, in a baked potato, or even for breakfast!: heat the keema through, crack in a couple of eggs, and serve with toast or flatbreads. Delicious!

The options with Keema are endless! Oh yeah, a good one is using it as a base for lasagne!

Why You’ll Love This Recipe

• Ready in under 30 minutes.
• A delicious blend of spices and textures.
• Family-friendly and easy to customize.
• So many options to use the keema if you don’t like pasta!

How to Make Keema Pasta

Follow these simple steps:

1. Prepare the Keema: Heat oil in a large pan over medium heat. Add cumin seeds and a cinnamon stick; sauté until aromatic. Add the onion and cook until just caramelized. Add garlic, ginger, green chili, tomato paste, and a splash of water. Cook for 3-4 minutes. Add turmeric, coriander, cumin, chili powder, and salt to taste. Simmer on medium-low for 5 minutes.
2. Cook the Pasta: Boil pasta according to package instructions until al dente. Reserve some pasta water before draining.
3. Combine and Serve: Add the mince to the pan, breaking it into small bits with a spoon. Add a bit of water and the slit green chili. Partially cover and cook for 10-15 minutes, stirring often. Mix the cooked pasta into the Keema, adding pasta water as needed for a silkier texture. Garnish with chopped coriander and serve hot.

Serving Suggestions & Pro Tips for this Keema Pasta Recipe

• Pair this dish with garlic bread, a crisp salad, or a dollop of yogurt.
• Use lean mince to avoid excess grease. We prefer lean mince in our house
• Use any mince you like, beef, lamb, pork, turkey, or meatless.
• Don’t rush caramelizing the onions—they add depth of flavor.
• For extra heat, leave the slit green chili in while serving

Did you try this recipe? Let me know how it turned out in the comments below! Don’t forget to tag me on Instagram @Choperella when you make this dish. I’d love to see your creations!

Watch the Recipe Video

Keema Pasta

Tara Maini

If you're looking for a dish that marries bold Indian spices with the comfort of pasta, this Keema Pasta is your perfect match. It's quick, flavorful, and satisfying—a one-pan wonder that your family will love!

Print Recipe

Prep Time 8 minutes mins

Cook Time 25 minutes mins

Course Main Course

Cuisine Indian, Italian

Servings 2 people

Ingredients

  

• 1 tbsp oil
• 1 tsp cumin seeds
• 1 large onion finely chopped
• 1 cinnamon stick
• 2 cloves garlic minced
• 2 tsp ginger minced
• 1 green chilli finely chopped
• 4 tbsp tomato paste
• ¼ tsp turmeric
• 2 tsp coriander powder
• 1 tsp cumin powder
• ½ tsp chili powder
• 400 g pork mince we do lean
• 1 green chilli slit in half (optional)
• 200 g dried pasta
• Coriander chopped

Instructions

 

• Heat oil in a large pan over medium heat. Add cumin seeds and 1 cinnamon stick and sauté for 30 seconds, until aromatic.
  1 tbsp oil, 1 tsp cumin seeds, 1 cinnamon stick
• Add onion and cook until just caramelized.
  1 large onion
• Add garlic, ginger, green chili, tomato paste, and 3-4 tbsp water. Cook for 3-4 minutes.
  2 cloves garlic, 2 tsp ginger, 1 green chilli, 4 tbsp tomato paste
• Add the turmeric, coriander, cumin, chili powder, and salt to taste.
  ¼ tsp turmeric, 2 tsp coriander powder, 1 tsp cumin powder, ½ tsp chili powder
• Simmer on medium-low for 5 minutes.
• Use your spoon to add the mince to the pan and break it into small bits.
  400 g pork mince
• Once the meat is broken up, add ½ cup of boiled water from the kettle and the slit green chilli.
  1 green chilli
• Partially cover and cook for about 10-15 minutes until the meat is cooked through, and the oil starts to separate, stirring often—season with salt to taste.
• Meanwhile, cook the pasta in heavily salted water according to packet instructions until al dente.
  200 g dried pasta
• Add the coriander to the keema and stir through.
  Coriander
• Reserve 1 cup of the pasta cooking water. Add the cooked pasta directlyl from the pan using tongs into the keema and toss through the sauce. Add some pasta water as needed, the sauce should be glossy and lightly coating the pasta.

  You can rain the pasta if you find that easier, just make sure to reserve some pasta cooking water before draining.
• Serve the pasta and enjoy!

Keyword Meat, Pasta, pork