A quick to cook pasta with some Indian flavors.
While preparing this pasta, I prepared it in one pan..the other utensils for boiling the pasta and then draining the water were not needed..When I think of the burden of washing and cleaning of all the utensils…I felt this was the best way to cook..
This is another fast-track pasta recipe.. When I say fast-track it means it take less time..It also means that the choice of vegetables/ingredients used in it should be such that they take less time to cook.Calculating all this- I preferred using frozen peas :)(no doubt the fresh ones are always the best).
I found that, when the pasta is boiled along with the flavors of all the vegetables in it, It tasted really good.
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While its getting cooked |
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| After adding milk |
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| Pasta Ready – with its sauce |
Cook-it-Along…Pasta
Equipment
- pan
Ingredients
- 1/2 red capsicum chopped
- 1/2 cup peas
- 1/2 onion chopped
- 1/2 tsp garlic paste
- 2 garlic cloves diced
- 1/2 cup Dried Pasta Tagliatelle used
- olive oil for cooking
- 1/2 tsp mustard seeds
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 cup milk
- 1/4 cup cheese
- salt and pepper as per taste
- water quantity only till the pasta is required to cook
Instructions
- Heat oil add mustard seeds and let them crackle.
- Add chopped onions, garlic paste and saute them till the onions are translucent.
- Add peas, chopped capsicums some salt, mix it and cover and cook them for around 2mins.
- Add diced garlic and saute.
- Add dried herbs oregano , thyme and red chilli flakes.
- Add dried pasta and water. Cook the pasta.
- When the pasta is partly cooked add milk and let it boil.
- Add cheese , adjust the seasonings and Serve.
Needless to say I enjoyed cooking and eating this delicious Veg Pasta.
Thanks for taking part in November's cooking challenge – love how you've mixed up the spices here, never thought to include mustard seeds in a pasta dish but looks fab! Thanks again and hope you'll take part again soon 🙂
Thanks .. would surely participate further 🙂