Veggie macaroni Pasta

Recipe Type : Italian                                                                       Yield : 2
Preparation Time : 10 mins                                                            Cooking Time : 25 mins


Ingredients:
1 and half cup uncooked macaroni pasta
1 onion
1 tomato
coriander leaves
2 garlic pods
2 small eggplant
1 red bell pepper
2 red chilies
salt
water
chilly powder
cumin-coriander powder
oil

Method:
Pasta cooking method:
1. Heat a sauce pan. Add 7 cups of water and 1 tsp of salt. Bring to boil.
2. Now add uncooked macaroni pasta. Cook it for 8 mins. Don't cook pasta fully (it should cook 3/4th only).
3. Sieve the water from pasta. Save 1 cup of sieved water for later.

Final cooking method:
1. Eggplant-red bell pepper sauce: Heat a pan. Add chopped eggplant, red chilies, 1garlic, salt and red bell pepper. Cook for 10 mins. Allow to cool. Make it's paste.
2. Heat a pan. Add oil, chopped onion and garlic. Fry for 4 mins.
3. Put chopped tomato. Cook for few mins.
4. Sprinkle salt, cumin-coriander powder, and chilly powder. Mix well.
5. Now add eggplant-red bell pepper paste. Fry for 3 mins.
6. Add cooked macaroni pasta. Mix well. Sprinkle coriander leaves.

Quinoa-brown rice veggie Pasta

Recipe Type : Indian                                                                           Yield : 2
Preparation Time : 15 mins                                                                Cooking Time : 20 mins


Ingredients :
quinoa-brown rice pasta
1/4 cup carrot
4 mushrooms
1 tomato
4 beans
10 spinach leaves
coriander leaves
salt
water
1/4 tsp chilly powder
1/4 tsp turmeric powder
5 cauliflower florets
2 tbsp tomato ketchup.

Method:
Pasta cooking method:
1. Heat a sauce pan. Add 5 cups of water and 2 tsp of salt. Bring to boil.
2. Add spaghetti. Cook for 8 mins.
3. Sieve water. Rinse spaghetti with cold water (to stop spaghetti from getting fully cooked).

4. Eggplant-red bell pepper sauce: Heat a pan. Add chopped eggplant, red chilies, 1 garlic, salt and red bell pepper. Cook for 10 mins. Allow to cool. Make it's paste.

5. Heat a pan. Add oil. Put chopped veggies. Cook for 15 mins.
6. Sprinkle salt, turmeric powder and chilly powder.
7. Add eggplant-red bell pepper sauce. Mix well.
8. Now add cooked pasta. Mix well.
9. Pour some tomato ketchup. Mix well.

Stuffed Shell Pasta

Recipe Type : Indian                                                                                 Yield : 4
preparation Time : 10 mins                                                                      Cooking Time : 40 mins

Ingredients :
20 shell pasta
1 chopped tomato
10 mushrooms
1/2 cup chopped beans
3 cups cooked white rice
3 tbsp coriander leaves
salt
1 cup chopped zucchini
10 broccoli florets
1/2 tsp chilly powder
1/4 tsp turmeric powder
salt
1/2 tsp cumin-coriander powder
2 tbsp oil
1 onion
3 garlic cloves
1/2 cup marinara sauce
2 tbsp cheese

Method :
Stuffing:
1. Heat a pan.  Add oil. Put chopped garlic cloves and onion. Fry for 3 mins.
2. Now add beans, zucchini, tomato, chopped mushrooms and broccoli. Fry for 4 mins.
3. Sprinkle salt, chilly powder, cumin-coriander powder and turmeric powder. Mix well.
4. Add cooked white rice and marinara sauce. Mix well.
5. Garnish with coriander leaves.

Pasta cooking :
1. Heat a pan containing water. Add salt.
2. Once water comes to boiling, put shell pasta. Cook for 10 mins. Sieve it.

Stuffing method :

1. Now stuff each shell pasta with rice mixture.

2. Top it with marinara sauce and cheese.

Homemade Butternut squash Ravioli

Recipe Type : Indian                                                                       Yield : 2
Preparation Time : 30 mins                                                            Cooking Time : 40 mins

Ingredients :
1 cup all-purpose flour
500g butternut squash
5 garlic pods
salt
1 tsp oil
1 tsp thyme leaves
1/4 tsp oregano
1/4 tsp crushed red pepper
1/4 tsp crushed black pepper
water


Method :
For stuffing:
1. Steam butternut squash and garlic cloves for 20 mins.
2. Now mash the steamed butternut squash and garlic cloves.
3. Sprinkle salt, oregano, thyme leaves, crushed black pepper and crushed red pepper. Mix well.

Dough:
1. In a bowl add salt, all-purpose flour and water (as required). Mix well.
2. Prepare a dough. Rest dough for 2 hrs.


Ravioli
1. Divide the dough into equal sized balls.
2. Using rolling pin flatten the dough balls.

                                     

3. On the flattened ball place stuffing.

4. Cover with another flattened ball. Press on all sides.

5. Now cut using a knife or cutter.

Final method:
Option 1:
1. Heat a pan containing water. Add salt and little oil. Bring to boil.
2. Now place ravioli in water. Cook for 12 mins.

3. Once cooked sieve it.
4. Serve with basil pesto  or marinara sauce.

Option 2

1. Heat a pan. Add little oil. Put ravioli and fry on both sides for 5 mins or until it's pan fried.
2. Serve with basil pesto  or marinara sauce.

Bow-tie Pasta with avocado

Recipe Type : Italian                                                                 Yield: 2  
Preparation Time: 10 mins                                                       Cook Time: 20 mins

Ingredients:

1 cup bow-tie pasta

salt

1/2 tsp crushed red pepper

1 avocado

1 tbsp butter

1 tomato or 8 cherry tomatoes

2 tbsp parmesan cheese
5 basil leaves

Method:
Pasta cooking method:
1. Heat a sauce pan.  Add 7 cups of water and salt. Bring to boil.
2. Now add uncooked bow-tie pasta. Cook it for 8 mins.
3. Sieve the water from pasta. Save 2 tbsp of sieved water for later.

Final Method :
1. Heat a pan. Add butter.
2. Add chopped tomato. Sauté for a minute.
3. Now add cooked bow-tie pasta, crushed red pepper, salt, and little water. Mix well. Switch off flame.
4. Sprinkle chopped basil leaves and grated parmesan cheese.
5. Add avocado pieces. Mix well.

Spaghetti with coconut sauce

   

  

                                                                            Yield : 2 

Preparation Time : 5 mins                                                                  Cooking Time : 25 mins

Ingredients :

200g spaghetti 

200 ml coconut milk

1 green chilly

5 broccoli florets

1/4 cup sliced carrot

1 chopped bell pepper

salt

coriander leaves

5 and 1/2 cups of water

Pasta cooking method:

1. Heat sauce pan. Add 5 cups of water and 2 tsp of salt. Bring to boil.
2. Add spaghetti. Cook for 8 mins.
3. Sieve water. Rinse spaghetti with cold water (to stop spaghetti from getting fully cooked).

Coconut sauce:

1. Heat a sauce pan. Add 1/2 cup of water. Add veggies. Cook for 2 mins.

2. Add salt, slit opened green chilly and coconut milk. Cook for 3 more mins.

3. In serving bowl add cooked pasta. On top of pasta pour coconut sauce. 

4. Garnish with coriander leaves.

Brown rice And Quinoa Spaghetti Pasta

Recipe Type : Italian                                                                          Yield: 2

Preparation Time : 5 mins                                                                 Cooking Time : 12 mins

Ingredients:

200g Brown rice and quinoa spaghetti pasta

2 tomatoes

1 tsp dried thyme leaves

1/2 tsp dried oregano leaves

3 tsp salt

10 cauliflower florets 

1/2 tsp sugar

2 tsp oil

4 slices green bell pepper

4 slices red bell pepper
1/4 cup water
1 tsp chopped coriander leaves
1 tsp crushed red pepper

Method:
Pasta Recipe:
1. Heat sauce pan. Add 5 cups of water and 2 tsp of salt. Bring to boil.
2. Add spaghetti. Cook for 8 mins.
3. Sieve water. Rinse spaghetti with cold water (to stop spaghetti from getting fully cooked).

Final Method:
1. Heat a pan. Pour oil.
2. Add chopped tomato, salt, dried oregano leaves, dried thyme leaves, sugar, and crushed red pepper.
Cook for 3 mins.

3. Now add sliced green pepper, red bell pepper and cauliflower florets. Cook for 5 mins.

4. Pour water, and add cooked spaghetti pasta. Cook for 3 mins.

5. Garnish with coriander leaves.

Veggie Pasta with Roasted Red Bell Pepper Sauce

Recipe Type : Italian                                                                        Yield : 2
Preparation Time : 5 mins                                                               Cooking Time : 25 mins


Ingredients:
1 and half cup of uncooked penne pasta
350g roasted red bell peppers
7 cups of water
1/2 tsp crushed red peppers
1/4 tsp crushed black peppers
3 slices of green olives
6 slices of summer squash
5 basil leaves
1 fresh bell pepper
4 marinated artichoke hearts
2 tsp salt
1 tbsp parmesan cheese
2 onions
2 tsp oil
2 garlic

Method :
Pasta cooking method:
1. Heat a sauce pan. Add 7 cups of water and 1 tsp of salt. Bring to boil.
2. Now add uncooked penne  pasta. Cook it for 8 mins. Don't cook pasta fully (it should cook 3/4th only).
3. Sieve the water from pasta. Save 1 cup of sieved water for later.

Final Cooking Method :
1. Heat a pan. Add oil. Put chopped onions and chopped garlic. Cook for 5 mins.

2. Now add chopped roasted red bell peppers and crushed red peppers. Fry for 2 mins.

3. In a blender put cooked onions, garlic pieces and roasted bell pepper. Make a fine paste.

4. Heat a sauce pan. Pour ground sauce into pan. Cook for 2 mins.
5. Now add 1 tsp of salt, all vegetables, 2 chopped basil leaves, crushed black pepper, parmesan cheese, 3/4 cooked pasta. Cook for 2 mins.

6. Adjust the sauce thickness by adding water.
7. Finally add remaining chopped basil leaves. Mix well.

Fusilli Gorgonzola

Recipe Type : Italian                                                                 Yield: 4  
Preparation Time: 10 mins                                                       Cook Time: 20 mins

Ingredients:
2 cups of uncooked fusilli pasta
1/4 cup of pine nuts (dry fried for 2 mins)
200g Gorgonzola cheese
2 garlic cloves
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp black pepper powder
1/2 tsp crushed red pepper
2 slices sun-dried tomato (optional)
1 tbsp butter
1 tbsp Parmigiano- Reggiano cheese
1/2 tsp dried thyme leaves
1/4 tsp dried oregano leaves
1/2 cup of milk or cream
10 cups water
5 cauliflower florets
1 carrot
5 broccoli florets
3 mushrooms
3 basil leaves
1 tsp salt

Method:
Pasta cooking method:
1. Heat a sauce pan. Add 7 cups of water and salt. Bring to boil.
2. Now add uncooked fusilli pasta. Cook it for 8 mins. Don't cook pasta fully (it should cook 3/4th  only).
3. Sieve the water from pasta. Save 1 cup of sieved water for later.

Final Cooking Method:
1. Heat a sauce pan. Add 4 cups of water. Bring to boil. Now add broccoli florets, cauliflower florets, and carrot. Cook for 2 mins. Sieve out all water.
2. Heat another sauce pan. Add butter. Add chopped garlic. Fry for 2 mins. Now add all ingredients (Parmigiana- Reggiani cheese, milk, dried oregano leaves, Gorgonzola cheese, dried thyme leaves, black pepper powder,crushed red pepper, onion powder, and garlic powder). Cook for 5 mins. Adjust the sauce thickness by adding milk or water.

3. Add 3/4 cooked pasta. Mix well. Cook for 2 to 3 mins.
4. Add dry fried pine nuts, chopped basil leaves, chopped mushrooms and cooked vegetables. Cook for 2 more mins.

Spaghetti Sambar Pasta

                                                            Yield: 4
Preparation Time: 10 mins                                                         Cooking Time: 40 mins

Ingredients:
200g spaghetti
4 tsp salt
1 cup of mixed vegetables (corn, potato, bell pepper, beans, peas, carrot, soya bean)
1/2 cup of cooked pigeon peas
2 tomatoes
1/4 tsp tamarind paste
1 tbsp sambar powder
1 tbsp clarified butter (ghee)
8 cups water
1 tsp mustard seeds
6 curry leaves
3 tsp oil
coriander leaves

Method:
Sambar Recipe:
1. Heat a sauce pan. Pour clarified butter. Add mustard seeds and curry leaves for tempering.
2. Now add chopped tomatoes. Fry for 3 mins.
3. Put Sambar powder, and 2 tsp of salt. Fry for 2 mins.
4. Add 3 cups of water, and all mixed vegetables. Cook for 15 mins.
5. Put tamarind paste, cooked pigeon peas. Cook for 10 more mins.

Pasta Recipe:
1. Meanwhile heat another sauce pan. Add 5 cups of water and 2 tsp of salt. Bring to boil.
2. Add spaghetti. Cook for 8 mins.
3. Sieve water. Rinse spaghetti with cold water (to stop spaghetti from getting fully cooked).
4. Heat another pan. Add oil and sambar. Cook for 2 mins.
5. Now add cooked spaghetti. Mix well. Cook for 2 more mins.
6. Garnish with coriander leaves.

Creamy Basil Pesto Bow-Tie Pasta

Recipe Type : Italian                                                                 Yield: 4  
Preparation Time: 10 mins                                                       Cook Time: 20 mins

Ingredients:

2 cups of uncooked bow-tie pasta
1 bunch of basil leaves
1/2 cup of pine nuts
1/4 cup of walnuts
1 cup of parmesan cheese
5 garlic cloves
7 crushed black pepper corns
4 tsp of salt
1 cup of cream
8 cups of water
1/4 cup of olive oil
2 tsp of butter

Method: 

For grinding : Basil leaves, pine nuts, walnuts, crushed pepper corns, olive oil, garlic cloves, salt and parmesan cheese.

Pasta cooking method:
1. Heat a sauce pan.  Add 7 cups of water and salt. Bring to boil.
2. Now add bow-tie uncooked pasta. Cook it for 8 mins. Don't cook pasta fully (it should be cook 3/4 only).
3. Sieve the water from pasta. Save 1 cup of sieved water for later.

Final Cooking Method:
1. Heat a sauce pan. Add butter and ground pesto sauce. Cook for 2 mins.
2. Add cream and saved 1 cup of water (pasta cooked water).
3. Add 3/4 cooked pasta. Mix well.
4. Now add parmesan cheese. Cook for 2 to 3 mins.