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INGREDIENTS


Tandoori Pasta

Servings - 2 - 3

INGREDIENTS
Water - 1.5 litres
Pasta - 200 grams
Salt - 1/4 teaspoon
Oil - 2 teaspoons
Oil - 1 1/2 tablespoons
Garlic paste - 2 teaspoons
Onions - 65 grams
Bell pepper - 105 grams
Tomato puree - 180 grams
Salt - 1 teaspoon
Cayenne pepper - 1 teaspoon
Tandoori masala - 1 1/2 teaspoons
Pasta masala - 1 teaspoon
Ketchup - 1 tablespoon
Red chilli sauce - 1 teaspoon
Coriander - for garnishing

PREPARATION


1. Take a pot, add 1.5 litres water, 200 grams pasta, 1/4 teaspoon salt, 2 teaspoons oil and mix it well.
2. Bring it to a boil.
3. Boil for 15 - 20 minutes on medium heat.
4. Remove it from water and keep aside.
5. Heat 1 1/2 tablespoons oil in a heavy skillet, add 2 teaspoons garlic paste and saute for a minute.
6. Add 65 grams onions and fry till translucent.
7. Then, add 105 grams bell pepper and saute the bell pepper for 7 - 10 minutes.
8. Add 180 grams tomato puree and mxi it well.
9. Cook for 5 - 7 minutes.
10. Add 1 teaspoon salt, 1 teaspoon cayenne pepper, 1 1/2 teaspoons tandoori masala, 1 teaspoon pasta masala, 1 tablespoon ketchup, 1 teaspoon red chilli sauce and mix it well.
11. Cook for another 3 - 5 minutes.
12. Now, add the boiled pasta and mix it well.
13. Cook for another 5 - 7 minutes.
14. Remove it from heat.
15. Garnish with coriander.
16. Serve hot.

Pasta With Mint Sauce

Servings - 2 - 3

INGREDIENTS
(Mint Sauce)
Mint leaves - 15 grams
Coriander - 20 grams
Green chili - 2
Ginger - 1 1/2 teaspoons
Salt - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Lemon juice - 1 tablespoon
Water - 2 tablespoons

(For Spinach Puree)
Water - 1.5 litres
Spinach - 110 grams

(For Pasta)
Water - 1.5 litres
Penne pasta - 250 grams
Salt - 1 teaspoon
Oil - 1 tablespoon
Oil - 45 milliliters
Garlic - 1 tablespoon
Onions - 50 grams
Carrot - 50 grams
Bell pepper - 150 grams
Broccoli - 50 grams
Prepared spinach puree - 100 grams
Mint sauce - 90 grams
Salt - 1 1/2 teaspoons
Black pepper powder - 1 teaspoon