Name: Charred Capsicum Tadka Pasta with Mushroom Dust
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 large red bell pepper (charred and sliced); 1 large green bell pepper (charred and sliced); 1 large yellow bell pepper (charred and sliced); 200 grams fettuccine; 150 grams spaghetti; 250 grams mushrooms (finely minced for powder); 6 cloves garlic (minced); 1 cup cherry tomatoes (halved); 5 tablespoons olive oil (divided); 1 teaspoon black pepper (freshly ground); 75 grams cheese (Parmesan, finely grated); Salt to taste; 2 tablespoons water (for mushroom cooking)

Charred Capsicum Tadka Pasta with Mushroom Dust

An innovative Indian-Modern Creative fusion that transforms traditional tadka (tempering) into a sophisticated pasta dish. Charred multicolored bell peppers meet al dente fettuccine and spaghetti, topped with a umami-rich mushroom powder and finished with aromatic garlic-infused olive oil. This dish respects Indian spice traditions while embracing modern plating and texture contrasts.

60 min

Medium

4 servings

Snap Your Fridge, Get Recipes!

Take a photo of your fridge and let AI create personalized recipes from your ingredients.

App Store Google Play

Taste Profile

Sweet5/10

Salty5/10

Sour3/10

Umami8/10

Spicy3/10

🥄 Texture

The pasta is al dente with a satisfying firm chew while the charred bell pepper strips are tender with a slight bite and smoky softness. Halved cherry tomatoes provide juicy pops and the mushroom powder adds a concentrated, slightly gritty umami dusting that integrates with the melted Parmesan.

👃 Aroma

Pronounced smoky notes from the charred peppers dominate, layered with warm, toasty garlic from the tadka and a subtle peppery bite. Earthy mushroom and nutty Parmesan aromas round out the nose, creating a savory, slightly sweet aromatic profile.

🍷 Pairs Well With

Medium-bodied red wine (Pinot Noir or Chianti) or a dry rosé; alternatively a crisp pilsner or non-alcoholic sparkling water with lemon.

🥗 Side Dishes

Simple arugula salad with lemon vinaigrette, warm crusty garlic bread, or a cooling cucumber-mint raita; roasted cauliflower or grilled halloumi also pair well with the smoky, umami-forward pasta.

Ingredients(13 items)

11 large red bell pepper (charred and sliced)

21 large green bell pepper (charred and sliced)

31 large yellow bell pepper (charred and sliced)

4200 grams fettuccine

5150 grams spaghetti

6250 grams mushrooms (finely minced for powder)

76 cloves garlic (minced)

81 cup cherry tomatoes (halved)

95 tablespoons olive oil (divided)

101 teaspoon black pepper (freshly ground)

1175 grams cheese (Parmesan, finely grated)

12Salt to taste

132 tablespoons water (for mushroom cooking)

Instructions

Prepare the mushroom powder: Finely mince the mushrooms and cook them in a dry pan over medium-high heat for 8-10 minutes, stirring constantly until all moisture evaporates and they turn dark and fragrant. This concentrates the umami. Set aside to cool completely, then pulse into a fine powder using a mortar and pestle. This is your modern take on traditional Indian spice powders.

Char the bell peppers: Place each bell pepper directly over a gas flame or under a hot broiler, turning occasionally until the skin is completely blackened and blistered (about 8-10 minutes per pepper). Place in a covered bowl for 5 minutes to steam, then peel away the charred skin under cool running water. Slice into 1-inch strips.

Cook both pastas: Bring a large pot of salted water to a rolling boil. Add fettuccine and spaghetti together and cook until al dente (approximately 9-11 minutes, or according to package directions). Reserve 1 cup of pasta water before draining.

Create the tadka (aromatic tempering oil): Heat 3 tablespoons of olive oil in a small pan over medium heat. Add minced garlic and cook for 2-3 minutes until golden and fragrant, being careful not to burn. Add 1/2 teaspoon black pepper and cook for another 30 seconds. This is your Indian-inspired aromatic base.

Sauté the charred peppers: In a large pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the charred bell pepper strips and cherry tomatoes. Cook for 3-4 minutes, stirring gently until the tomatoes begin to soften and release their juices.

Combine pasta with vegetables: Add the drained pasta to the pan with the peppers and tomatoes. Toss gently to combine. Pour in the garlic-infused tadka oil (including all the garlic and oil) and mix thoroughly. Add 1/2 cup of reserved pasta water to create a light sauce that coats the noodles.

Season and finish: Taste and adjust salt as needed. Add the remaining 1/2 teaspoon black pepper. Divide the pasta among serving plates or bowls.

Plate and garnish: Top each serving with a generous sprinkle of mushroom powder (2-3 tablespoons per serving) and finish with grated Parmesan cheese (approximately 2 tablespoons per serving). The mushroom powder should sit on top like a modern garnish, creating visual contrast and an earthy, umami-rich flavor burst when mixed into the pasta.