Soupy pasta

Servings: 3-4

Ingredients:

Content	Quantity	Comment
Tomatoes	5 medium
Onion	2 medium	Sliced thinly
Garlic pods	5-6	Chopped
Pasta	1-2 cups	Choose any variety
Vegetables	2 cups	I used broccoli, sweet corn, baby corn
Basil leaves	5-10 leaves	Chopped
Salt	To taste
Oregano	1 tsp
Water	To cook
Olive oil	1 tbsp	You can use ghee or butter for cooking onion and garlic.

Method:

Take a bowl of water with a teaspoon of salt. Bring it to a boil. Take a knife and just make light cut marks on tomatoes. Be careful not to cut the tomatoes. Add it to the boiling water and cook till the skin starts separating. Remove from water and run it through cold water. Peel the skin and allow it to cool.

Take oil in a small pan. Add garlic and onions and saute till translucent. Remove and cool.

Cook the vegetables in salt water, run through cold water and set aside. Cook pasta in boiling salt water till soft, run through cold water and set aside.

       

Combine tomatoes, onions and garlic and grind it to a smooth paste. Add water as required. Combine the soup, salt and vegetables and bring it to a boil. Add cooked pasta, basil leaves and oregano and cook for 5 minutes more.

       

Serve hot in a bowl.

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Pasta in creamy avocado sauce

Servings: 2-3

Ingredients:

Content	Quantity	Comment
Avocado	1 big ripe	Peeled and de-seeded
Fresh cream	200-250 grams
Onion	1 medium	Chopped
Garlic	3-4 cloves	Crushed and chopped
Olives	2-3 tbsp
Pasta	200 grams	Any pasta of your choice
Water	To cook
Salt	As per taste
Olive oil	1 tbsp+1 tsp + 1 tsp	For frying+For cooking pasta+Post cooking pasta
Seasonings
Basil	1 tbsp
Garlic	1 tbsp
Oregano	1 tbsp
Chilli flakes	1 tsp	Optional

Method:

Grind together avocado and a teaspoon of salt to a smooth paste and set aside. Cook pasta in salt water with a tsp of olive oil till soft and drain. Run through cold water, add a tsp of oil and mix well. Set aside.

       

       

Heat a tbsp of oil in a pan and add garlic and saute once. Add onions, salt, and saute till onions are translucent. Add the avocado paste and mix well for a minute or two. 

           

Add fresh cream, seasonings, adjust salt and bring it to a boil. Turn off the heat, add olives and mix well.

       

Take a bowl, spread the cooked pasta, top it with avocado sauce. Serve.

Note:

Do not boil the sauce too much as you will lose the taste of avocado.

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Creamy Basil Pesto Pasta

Servings: 3

Ingredients:

Content	Quantity	Comment
Fresh Basil leaves	1 cup	Packed
Pine nuts	⅓ cup
Olive oil	½ cup + 1 tbsp
Garlic	3 cloves
Salt	To taste
White pepper powder	To taste	You can use black pepper powder if white pepper powder is not available
Cheddar cheese	½ cup	Grated
Fresh cream	1 cup	More if required
Water	If required
Macaroni Pasta	200 grams	You can choose any other pasta variety.

Method:

Cook the pasta according to instructions on the pack, add olive oil, mix well and set aside.

For Pesto:

Wash and clean the basil leaves,  drain and set aside. Pulse the pine nuts and garlic in a chutney grinder, add the basil leaves and pulse again. Now add ½ cup olive oil in portions and pulse again till it is incorporated well. 

For cream pesto:

Heat 1 tbsp olive oil in a heavy bottom pan and add the pesto prepared and warm it. Add the cream slowly in portions and mix well. Take it off the stove and mix well again. Add the cooked pasta, grated cheese and mix well.

Serve immediately.

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Val beans Pasta / Hitakida Avarekalu Pasta

Servings: 2

Ingredients:

Content	Quantity	Comment
Hitakida avarekalu / Peeled Val beans	½ cup
Broccoli	10-12 florets
Salt	To taste
Water	To cook
Milk	1/4th litre
Macaroni	100 grams
Olives	3-4 tbsp + 1 tbsp + 1 tsp
Onion	1 big	Chopped
Olive oil	2-3 tbsp
Maida / Refined flour	1 tbsp
Seasonings
Garlic herb seasoning	1 tbsp
Basil	1 tbsp
Oregano	1 tbsp

Method:

Heat water with some salt and 1 tbsp of olive oil. Once the water starts boiling, add the pasta and cook till soft. Drain, add 1 tsp of olive oil and set it aside.

Heat water with some salt. Once the water starts boiling, add the broccoli and cook till soft. Drain and set it aside.

Pressure cook the val beans with a pinch of salt, grind it to a coarse paste and set it aside.

Heat 3-4 tbsp of olive oil in a pan. Add the chopped onions and fry till translucent. Add the maida and saute. Make sure the maida doesn’t turn brown. Add the ground val beans paste and milk and mix well. Keep stirring to avoid lumps. Keep stirring. Once the milk starts thickening, add the broccoli and olives and mix well. Cook for a minute more. Add the seasonings and mix. Take it off the stove.

Place the cooked pasta in a plate and spread the white sauce prepared. Serve hot.

Tip:

If you want spice, you can add red chilli flakes. Also you can add seasoning’s of your choice.

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