Sunday, 15 July 2012

Pasta with Butter Masala Sauce

Pasta is such a versatile dish. It just can be mixed up with a variety of sauces. Who is to say it has to be a Italian sauce. I made an Indian sauce to go with it and we enjoyed an Indian Pasta. I did not have peppers, cauliflower and paneer. Those were the things I wanted to add. So I added a couple of cups of mixed vegetables.


Pasta 3 cups loosely packed
Onions 2
Tomatoes 4
Garlic 6 pods
Ginger 1 inch piece
Cashews few
Cumin 1 tsp
Aachi Biriyani Masala 1 tsp (you can use a combo of chilli powder and garam masala)
Milk 1 cup (or cream)
Mixed Vegetables 2 cups
Coriander Leaves for Garnish

Method of Preparation

1. Heat oil in a pan. Add cumin and cashews. When it sizzles, add onions, garlic and ginger. Saute till onions start to cook.

2. Add tomatoes and cook till the tomatoes are done.

3. Cool and grind the mix.

4. Boil water in a pan. Add some salt. Cook the pasta for 10-12 minutes (follow package instruction). Drain and keep ready.

5. Pour the onion-tomato paste back to the pan. Add the milk and some salt. Remember that the pasta is already salted. Add the vegetables as well. I used frozen vegetables. If they are raw vegetables, cook separately and then add.

6. When it comes to a boil, switch off. Add the pasta and mix well. Garnish with coriander leaves.