Noodles and Pastas

Spinach pasta

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Spinach pasta :Fusilli (Twisted Pasta curls)

Pasta: A dish originally from Italy consisting of dough made from durum wheat and water, extruded or stamped into various shapes and typically cooked in boiling water.

Hi friends! Spinach Fusilli: (Twisted Pasta like curls) pasta is a delicious. The boiled Fusilli is tossed with spinach, and served hot, with garlic bread.

Main Ingredients: Fusilli: Twisted Pasta like curls, white sauce, pureed spinach

 Cuisine: Italian

Course: Noodles and Pastas

Cooking Level :Easy

Preparation Time: 25-30 minutes

Cooking Time: 15 minutes

Serves: 4

Ingredients:

  • 200 gms Fusilli pasta(Twisted Pasta curls )
  • 3 tcups finely chopped fresh spinach
  • 1 tsp Oregano

For white sauce:

  • 3 cup milk
  • 3 tbsp all purpose flour / Maida
  • 50 gms butter
  • 4 cubes processed cheese, finely grated
  • 11/2 tsp salt or / salt to taste
  • 1/2 tsp black pepper powder
  • 1/4 cup Olive oil

Method :

Step 1.

In a sauce pan boil 500 ml water, 1 tbsp oil (because of the oil the pasta doesn’t stick together after boiling), when the water starts boiling, add Fusilli/ Twisted Pasta curls, let it boil for 14-15 minutes (pasta is approx. 90% cooked). drain and keep the pasta aside.

Step 2.

Take finely chopped spinach in a pressure cooker add 1/4 cup of water place pressure cooker on high flame. The moment full pressure is formed, switch off the stove.

Step 3.

Let the pressure cool down to room temperature. Open the lid and remove the steamed spinach in a bowl. Puree the spinach in a blender and keep aside.

For white sauce:

Take a heavy bottom pan heat the butter, add the all purpose flour/maida , fry on medium flame for 2-3 minutes.

Step 4.

Pour milk gently in to the pan and keep on stirring. Mix flour and milk and on medium flame continue stirring till sauce starts thickening slowly. Add grated cheese,  pepper , oregano, pureed spinach and mix well.

Step 5.

When the sauce starts to thicken and reaches to thick pouring consistency, fold in the pasta and mix well. Switch off the stove.

Step 6.

Serve hot the delicious pasta with garlic bread or potato fingers!

Health Benefits of Spinach. Low in fat and even lower in cholesterol, spinach is high in niacin and zinc, as well as protein, fiber, vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese.

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

Vegetable Pasta

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vegetable pasta with mixed vegetables is a simple and delicious dish

Prep time:20 minutes

Cook time: 30 minutes

Total time:50 minutes

Recipe type: Main course

Cuisine: Fusion

Serves: 4-5

Ingredients :

  • 2 tbsp all purpose flour/maida
  • 2 cups milk
  • 1/2 cups chopped white button mushrooms
  • ½ cup green peas
  • 1/2 cup French beans, finely chopped
  • 1 medium potato, finely cubed
  • 1/2 cup carrot, finely chopped
  • 1 Capsicum, finely chopped
  • 2-3 baby corns, Sliced vertically through the centre
  • 1 onion medium size, finely chopped
  • 2-3, cloves of Garlic, finely chopped
  • ½ tsp oregano
  • 1/2 tsp basil
  • 2 tbsp butter/ clarified butter
  • 2 tbsp grated cheddar or powdered cheese (optional)
  • 1 tsp salt or/ salt to taste
  • 1/2 tsp black pepper

Method:

Step 1.          

In a pressure cooker, but for capsicum add all the chopped vegetables, 1/4 cup water and 1/4 tsp of salt. Switch off the heat after one whistle. Let it cool and keep the steamed vegetables aside.

Step 2.

In a sauce pan boil water with salt add the pasta and cook the pasta for three minutes or till it is well cooked. Add a tsp of cooking oil in the pasta when it is getting cooked. Drain the pasta rinse with running water and keep aside.

Step 3.

In a pan heat butter on a low flame, add onions and garlic. Saute till the onions become translucent.

Step 4.

Add the chopped capsicum and saute till they are softened and almost cooked.

Step 5.

Add the chopped steamed veggies and stir well. saute for a minute. Switch off the stove, keep aside the sauteed mix vegetables.

Step 6.

For white sauce:

Take a heavy bottom pan add the all purpose flour/maida , dry roast on medium flame for 2-3 minutes.

Step 7.

Pour milk gently in to the pan and keep on stirring. Mix flour and milk and on medium flame continue stirring till sauce starts getting thickened slowly. Add salt, pepper and oregano, basil, dry mint powder, chili flakes and mix well.

Step 8.

When the sauce starts to thicken and reaches to thick pouring consistency, fold in the pasta and sautéed vegetables mix well. Switch off the stove.

Step 9.

Serve vegetable pasta hot garnished with little grated cheese or powdered cheese.

 

Note: As an accompaniment to the pasta, serve garlic bread and tomato soup.

 

Tomato Macaroni pasta

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tomato Macroni.jpg

Tomato Macaroni pasta

Tomato macaroni is a delicious and simple Indian way of enjoying macaroni with few select spices and fresh tomatoes and onions . The boiled macaroni is tossed with onion, tomato, and served hot, with garlic bread. It is a fusion cooking.

Main Ingredients: Macaroni, tomatoes, onions

Cuisine: Fusion, Indian / Italian

Course: Noodles and Pastas

Cooking Level :Easy

Preparation Time: 25-30 minutes

Cooking Time: 15 minutes

Serves: 2

Ingredients:

  • 200 gms shell macaroni
  • 5 ripe big sized tomatoes / 1/2 kg tomatoes
  • 4 medium sized onion, finely chopped
  • 1 tsp Oregano
  • 1/2 tbsp Chili Flakes (optional)
  • 3 cup milk
  • 3 tbsp all purpose flour / Maida
  • 25 gms butter
  • 4 cubes processed cheese, finely grated
  • 11/2 tsp salt or / salt to taste
  • 1/2 tsp black pepper powder
  • 1/2 tsp chili powder
  • 1 tbsp Tomato ketchup
  • 1/4 cup Olive oil

Method :

Step 1.

In a sauce pan boil 500 ml water, 1 tbsp oil (because of the oil the macaroni doesn’t stick together after boiling), when the water starts boiling, add macaroni, let it boil for 3-4 minutes (macaroni is approx. 90% cooked). drain and keep the macaroni aside.

Step 2.

Heat oil in a heavy bottom pan, add finely chopped onions, sauté the onions till light golden in colour.

Step 3.

Add pureed tomatoes, chili powder , salt and cook till tomatoes are well cooked (approx. 10-15 minutes on low flame) and well blended.

For white sauce:

Take a heavy bottom pan add the all purpose flour/maida , dry roast on medium flame for 2-3 minutes.

Step 4.

Pour milk gently in to the pan and keep on stirring. Mix flour and milk and on medium flame continue stirring till sauce starts getting thickened slowly. Add grated cheese,  pepper and oregano, chili  flakes and mix well.

Step 5.

When the sauce starts to thicken and reaches to thick pouring consistency, fold in the pasta and sautéed vegetables mix well. Switch off the stove.

Step 6.

Add chili flakes, Oregano , add tomato ketchup cook for few minutes more. Fold in boiled macaroni gently and add prepared white sauce, mix well till gets blended well . Switch off the stove.

Step 7.

Serve hot the delicious pasta with garlic bread or potato fingers!