Creamy tomato murungai (moringa) pasta – a green twist kids enjoy
A creamy, mildly spiced tomato sauce turns moringa (murungai) pasta into a comforting bowl kids actually finish – ready in 20 minutes.
Ingredients
- 150 g Millet Bites murungai pasta
- 1 tbsp butter or oil
- 2 cloves garlic, finely chopped
- 1 cup tomato purée
- 1/4 tsp pepper powder
- 1/2 tsp dried oregano or mixed herbs
- 3 tbsp milk or fresh cream
- 2 tbsp grated cheese
- Salt to taste
Method
- Cook the pasta in plenty of salted boiling water until just tender and drain, saving a little of the water.
- Melt butter in a pan and sauté the garlic on low heat for 30 seconds.
- Add the tomato purée, salt, pepper and herbs. Simmer for 5 minutes until it thickens slightly.
- Lower the heat, stir in the milk or cream and the cheese until smooth.
- Add the pasta and toss, loosening with a splash of pasta water if needed. Serve hot.
Murungai – moringa, or drumstick leaves – is a favourite in South Indian kitchens. Moringa pasta brings that goodness to a dish kids already love, and a creamy tomato sauce keeps the flavour gentle.
Why this recipe works for kids
- A mild, cheesy tomato sauce balances the green notes
- One pan, 20 minutes, very little chopping
- Easy to adjust – add sweet corn, peas or paneer
Tip: keep the heat low once you add milk or cream so the sauce stays smooth.
Serving ideas
Serve with a simple cucumber salad, or pack it warm in an insulated tiffin. Add a small side of crunchy millet bites for texture:
Add your own photos of the finished dish above each section – parents love seeing what it should look like.
Does moringa pasta taste bitter?
Not in a creamy tomato sauce. The mild green flavour blends into the tomato and cheese, which is why this is a good first moringa recipe for kids.
Can I make it without cream?
Yes – use milk, or a spoon of cashew paste for a creamy texture without cream.