Okay, I gotta admit that these two young ladies have really got me going in all directions! I’ve often scoffed at the idea of masala pasta – cringed at those ready masala pasta packets in the store aisles, but last week I began to ask – what was so horrendous about it? I mustn’t pull faces at any kind of food. There’s grain, sauce, seasonings – but it’s just that I am so conditioned to see authentic as is – a pasta must be Italian and nothing else. Well, I must change this, and perhaps this is my stepping stone.

I used the delicious SpiceQure Immunity Booster powder with quinoa pasta, with a milk base-sauce. The sauce just lightly coats the penne and tastes just delicious, even without cheese. But in my books, cheese is always a good idea!

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The Recipe
Serves 1


  • 1 tbsp olive oil
  • 1 tsp SpiceQure Immunity Booster
  • 2 tsp minced garlic
  • 1 medium onion, chopped
  • ½ cup medley vegetables of choice, diced
  • 1 cup pasta, boiled al dente
  • 2-3 tbsp pasta water
  • 1 tsp salt
  • 1 tsp red chili flakes (optional)
  • ½ cup milk (whole is preferred)
  • cheese for garnish (optional)


  • Heat the olive oil on medium and add garlic and onions
  • Once they start to sizzle and fragrant (3 minutes), add the SpiceQure, chili flakes and vegetables to cook, stirring frequently
  • Add the milk once the veggies are cooked through, and combine and cook for 3 minutes
  • Then add the pasta, pasta water and salt and cook for a few more minutes
  • Serve with a grating of cheese (optional)

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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.