Microwave Pasta is one of the easiest mug recipes. It is a one-pot pasta dish that takes less than 10 minutes in a microwave.
Estimated reading time: 5 minutes
- Trending Mug Recipes
- Microwave Mug Pasta
- Ingredients You’ll Need
- How To Make Mug Pasta
- My Tried and True Tips
- Microwave Pasta Recipe
Trending Mug Recipes
The credit for popularising easy-peasy mug recipes goes to short video format on social media platforms. These mug recipes perfectly fit in the 60-second video frame and anyone with a microwave can make them.
You don’t need a full-fledged kitchen or a pro-level cooking experience.
From mug pasta, omelet, bread pudding, and chocolate mug cake to dhokla, these mug recipes are always trending among food lovers on Instagram or Tik Tok.
Microwave Mug Pasta
Skip the stovetop and make pasta in a microwave!
Microwave Mug Pasta is one of my favourite one-pot recipes for busy weekdays. You don’t have to bother about boiling pasta separately on a stovetop or preparing the sauce. All you have to do is dump it all in a mug and hit the microwave button.
And trust me it tastes delicious and so much better than the packaged instant pasta with a preservative-loaded tastemaker.
Recipe Highlight
- highly customizable
- delicious and fulfilling
- takes less than 10 minutes
- minimum effort, maximum flavour
- perfect dish for Airbnb stay or college dorm rooms
Ingredients You’ll Need
- Pasta: Use small, bite-size pasta like shell, elbow, or macaroni.
- Cheese: You can add cheese of your choice to this microwave pasta. I love the combination of mozzarella and parmesan.
- Pasta Sauce: From marinara, arrabbiata, and Picante, to Bolognese, pick a good quality, flavoursome pasta sauce.
- Cherry Tomato: You can add green peas , sweet corn, sun-dried tomato, or any other easy-to-cook vegetable to this mug pasta.
- Herbs: Fresh Italian Basil, Chives, Parsley, they all taste great.
- Other Ingredients: Milk, Garlic, Olive Oil, Salt, Pepper, Italian Herbs (Oregano, Chilli Flakes, Thyme) , Olive, Water
- Equipment: A microwave-safe, large-size coffee mug and of course the microwave.
How To Make Mug Pasta
Step 1) Add pasta, water, garlic, salt, and olive to a mug. Stir to combine ( image 1 ). Microwave at full power for 5 minutes. Stir after 2 ½ minutes to avoid lump formation ( image 2 ).
Step 2) Once pasta is cooked, add tomato sauce, cherry tomato, milk, seasoning, and cheese, and stir to combine to coat each piece of pasta with sauce ( images 4 & 5 ).
Step 3) Microwave once again for 2 minutes. By now cheese will melt, the sauce is thick and creamy, and the pasta is ready to eat.
Garnish with olives and fresh herbs.
My Tried and True Tips
- DO NOT USE big-size pasta like penne, farfalle, or spaghetti for this pasta recipe. The smaller, bite-size pasta cooks quickly and easily in a microwave.
- The cooking time of pasta may vary from 5 – 8 minutes depending upon the quality and quantity. For 1 Cup of durum wheat semolina pasta, it takes 8 minutes on high power for a perfectly al-dente texture. Make sure to stir the pasta halfway through the cooking time.
- DO NOT OVERFILL your mug. As pasta shells need room for expansion while boiling in water. Also, overfilling might lead to liquid spillage all over the microwave glass tray.
- Follow the microwave pasta recipe measurements otherwise, you might end up with a big bowl of uncooked or overcooked mess.
- Be careful when handling the mug loaded with pasta. Allow time to let the pasta/mug cool down a bit or use mittens to handle the mug.
- DO NOT USE Bambino Macaroni or other light-quality pasta for cooking in a microwave. They get mushy, sticky, and break apart.
More Pasta Recipes
- Stir Fry Pasta
- Basil Pesto Pasta
- Fusilli Pasta Caprese
- Makhani Sauce Pasta
- Garlic Mushroom Pasta
- Chicken Broccoli Pasta
- Instant Pot Pumpkin Pasta
Ingredients
- ▢ 1 Cup elbow pasta, uncooked
- ▢ 1 Cup water
- ▢ 1 ½ teaspoon salt or to taste
- ▢ ½ tablespoon garlic, finely chopped
- ▢ 1 tablespoon olive oil
- ▢ ¼ Cup milk
- ▢ 2 tablespoon tomato pasta sauce ( see recipe )
- ▢ ¼ Cup cherry tomato, cut into halves
- ▢ 1 tablespoon shredded mozzarella or pizza cheese
- ▢ ½ tablespoon grated parmesan cheese
- ▢ 1 teaspoon Italian herbs (oregano, thyme, sage etc)
- ▢ 1 teaspoon green onion or chives, chopped
- ▢ 1 tablespoon black olives, sliced
Instructions
- Add pasta, water, garlic, salt, and olive to a mug. Stir to combine. Place the mug inside the microwave. Close the door of the microwave. Set the microwave button for 5 minutes at full power. Stir the pasta after 2 ½ minutes to avoid lump formation. And cook once again for the remaining 2 ½ minutes.
- Once pasta is cooked or al-dente, add tomato sauce, cherry tomato, milk, seasoning, and cheese. Stir to combine to coat each piece of pasta with sauce. Taste and add more seasoning if required.
- Microwave the pasta once again for 2 minutes. By now cheese will be nicely melted, the sauce thickens, and the pasta is ready to eat. Garnish with olives and fresh herbs.
- Microwave Pasta is ready to serve!
Recipe Notes:
- The cooking time of pasta may vary from 5 – 8 minutes depending upon the quality and quantity. For 1 Cup of durum wheat semolina pasta, it takes 8 minutes on high power for a perfectly al-dente texture. So I would recommend checking your pasta after 2 ½ minutes.
- DO NOT USE Bambino Macaroni or other light-quality pasta for cooking in a microwave. They get mushy, sticky, and break apart.
- Store the leftover pasta in the mug covered with plastic wrap in the refrigerator. It will last about 3 – 4 days in the fridge, although it is best consumed immediately. Add a splash of water or milk while reheating in a microwave.
- Be careful while handling the hot mug. The microwave heat makes the glass object very hot to touch or handle.
Nutrition
We follow a strict NO SPAM Policy
Microwave Pasta Recipe
Equipment
- Coffee Mug
- Microwave
Ingredients
- 1 Cup elbow pasta, uncooked
- 1 Cup water
- 1 ½ teaspoon salt or to taste
- ½ tablespoon garlic, finely chopped
- 1 tablespoon olive oil
- ¼ Cup milk
- 2 tablespoon tomato pasta sauce ( see recipe )
- ¼ Cup cherry tomato, cut into halves
- 1 tablespoon shredded mozzarella or pizza cheese
- ½ tablespoon grated parmesan cheese
- 1 teaspoon Italian herbs (oregano, thyme, sage etc)
- 1 teaspoon green onion or chives, chopped
- 1 tablespoon black olives, sliced
Instructions
- Add pasta, water, garlic, salt, and olive to a mug. Stir to combine. Place the mug inside the microwave. Close the door of the microwave. Set the microwave button for 5 minutes at full power. Stir the pasta after 2 ½ minutes to avoid lump formation. And cook once again for the remaining 2 ½ minutes.
- Once pasta is cooked or al-dente, add tomato sauce, cherry tomato, milk, seasoning, and cheese. Stir to combine to coat each piece of pasta with sauce. Taste and add more seasoning if required.
- Microwave the pasta once again for 2 minutes. By now cheese will be nicely melted, the sauce thickens, and the pasta is ready to eat. Garnish with olives and fresh herbs.
- Microwave Pasta is ready to serve!
Notes
- The cooking time of pasta may vary from 5 – 8 minutes depending upon the quality and quantity. For 1 Cup of durum wheat semolina pasta, it takes 8 minutes on high power for a perfectly al-dente texture. So I would recommend checking your pasta after 2 ½ minutes.
- DO NOT USE Bambino Macaroni or other light-quality pasta for cooking in a microwave. They get mushy, sticky, and break apart.
- Store the leftover pasta in the mug covered with plastic wrap in the refrigerator. It will last about 3 - 4 days in the fridge, although it is best consumed immediately. Add a splash of water or milk while reheating in a microwave.
- Be careful while handling the hot mug. The microwave heat makes the glass object very hot to touch or handle.
Nutrition
The paper thin spring roll sheets stuffed with a delicious Indo-Chinese style filling is what this veg spring roll recipe is all about. Be sure to watch the video!
Estimated reading time: 4 minutes
- Indo-Chinese Style Spring Roll
- Spring Roll Pastry Sheet
- My Tried and True Tips
- Watch Veg Spring Roll Video
- Veg Spring Roll Recipe
Indo-Chinese Style Spring Roll
So what is Indo-Chinese Cuisine ? The quick Chinese-style cooking spiked with local Indian flavours and ingredients. The result is an outburst of addictive flavours.
Spring Roll is a popular Indo-Chinese snack made with paper-thin spring roll pastry sheets stuffed with stir-fried chicken, noodles, vegetables, or seafood.
Crisp on the outside and filled with delicious flavours from the inside, they are irresistible. You can’t stop at a single piece. I recommend making a double batch because they will go fast!
Spring Roll Pastry Sheet
I always prefer using readymade spring roll wrappers.
They are equal in size, convenient to use, time-saving, and ease the entire process of making spring roll home.
- I use an 8-inch (200mmx200mm) square spring roll pastry sheet. You can use a smaller dimension sheet as well.
- In India, TYJ Spring Roll Pastry and Switz are some brands that sell quality spring roll wrappers. These pastry sheets can be stored in the freezer for 2 – 3 months. Thaw them at room temperature before using them.
- All you need to do is prepare to fill, tuck it inside the sheets, deep-fry, and the best homemade spring rolls are ready.
The Unique Spring Roll Filling
Want to know the secret behind my popular Veg Spring Roll Recipe? It is a light, flavoursome filling made with vermicelli (seviyan) and colourful vegetables.
The stuffing prepared with vermicelli is easy to make and tastes delicious. The leftover boiled vermicelli can be used to make breakfast upma .
With a homemade Sweet Chili Sauce on the side to dip the spring rolls, I am always poised about this party snack.
My Tried and True Tips
- Always cover the pastry sheets and the shaped spring rolls with a clean, moist muslin/cheesecloth, as they dry very quickly.
- Make sure to neatly and tightly fold the spring roll sheets and seal all the corners. Otherwise while frying, the oil will fill inside the spring roll, or the filling will spill into the hot oil.
- Allow the vermicelli mixture to cool before stuffing it in the spring roll.
- Deep-fry the spring rolls in small batches over medium heat for a nice golden crust.
- Bake or air fry spring roll after brushing with oil at 200 degrees Celsius until crisp, pale golden from all sides. Turn halfway through the cooking time.
- At last, the spring roll tastes best when served hot and fresh. After a few hours, they become less crispy. The best way to reheat a leftover spring roll is quick air-frying.
Watch Veg Spring Roll Video
More Indian Chinese Snack Recipes
- Crispy Corn
- Chilli Idli Fry
- Chilli Chicken
- Gobi Manchurian
- Sweet Corn Soup
- Crispy Lotus Stem
- Honey Chilli Potato
- Crispy Noodle Chaat
Ingredients
- ▢ 12 Spring Roll Pastry Sheets (Wrappers) (8×8 inches)
Ingredients for Filling:
- ▢ 4 tablespoon cooking oil
- ▢ 1 tablespoon finely chopped garlic
- ▢ 1 teaspoon finely chopped ginger
- ▢ ½ cup finely chopped onion
- ▢ ½ cup finely chopped cabbage
- ▢ ½ cup finely chopped carrot
- ▢ ½ cup finely chopped capsicum
- ▢ Salt and black pepper to taste
- ▢ 1 tablespoon light soy sauce
- ▢ 2 tablespoon white vinegar
- ▢ 2 tablespoon green chili sauce
- ▢ 2 tablespoon tomato ketchup
- ▢ ¼ cup fine chopped spring onion greens
- ▢ 2 Cup vegetable oil, to deep-fry
Ingredients for Cornflour Paste:
- ▢ 1 tablespoon corn flour
- ▢ 2 tablespoon water
Instructions
Prepare Filling:
- To prepare the stuffing boil the vermicelli until just cooked (al -dente). Drain in a colander and rinse with cold water. Drizzle a teaspoon of oil over vermicelli and mix nicely. Set aside.
- Heat oil in a stir-fry pan. Add garlic, ginger, onion, and stir fry over high heat for 1 minute. No need to brown the onion and garlic.
- Add vegetables and stir fry over high heat for 1 – 2 minutes to evaporate moisture of vegetables.
- Add the vinegar, soy sauce, sauces, salt, and pepper. Stir to combine nicely.
- Add the boiled vermicelli and spring onion greens. Stir to combine and set aside to cool down.
- Combine cornflour (starch) and water to make a thick paste. Set aside.
Assemble Spring Roll:
- To make the spring rolls, take 12 sheets of 8×8 inch spring roll wrappers.
- Place one pastry sheet on a clean, dry surface and place a portion of the filing mixture in one corner of the wrapper. Roll over the wrapper till ¾.
- Fold over from both sides one by one towards the center. Finally roll it completely and seal the edge using a dab of cornflour paste.
- Arrange the prepared spring roll on a plate and cover it with a clean, moist muslin cloth. Similarly, prepare all the spring rolls. Keep them covered with a moist cloth until ready to fry.
Fry Spring Roll:
- Heat oil in a deep frying pan.
- Deep-fry the spring rolls in small batches on a medium flame till they turn golden brown in color from all the sides. Keep turning them for even cooking from all sides. Drain in an oil absorbent paper.
- Serve Veg Spring Roll immediately with Sweet Chili Sauce .
Recipe Notes:
- I have used vermicelli to prepared the spring roll filling. You can use Hakka Noodles along with chicken, vegetables, prawns, shrimps to make the filling.
- Fold the spring rolls tightly so that there is no empty space inside.
- Do not fry spring roll in overheated oil or at a very high temperature. They will turn black and burnt.
- You can prepare the filling 5 – 6 hours in advance and store it in the refrigerator.
Nutrition
We follow a strict NO SPAM Policy
