This is a recipe for Pasta lovers who want it to be creamy. This Pasta will be creamy without using any cream or sauce. The Mayonnaise pasta itself would give the creamy texture. With the Zucchini and Carrot, it becomes a nutritious dish also. It is a favorite dish of my youngsters who would like it to be packed in the tiffin box also for lunch.
To boil Pasta:
Pasta (Farfalle) – 1 cup
Water – 3 cups
Oil – ½ tsp
Salt – ¼ tsp
Butter – 1 tsp
Oil – 1 tsp
Finely Chopped or Crushed Garlic – 1 tsp
Onion – 1 (Finely Chopped)
Red and Yellow Bell Pepper – ¼ each (Finely Chopped)
Finely Chopped Carrot – ¼ cup
Finely Chopped Zucchini – ¼ cup
Fresh Basil Leaves – 8 to 10 (or dried Basil – ¾ tsp)
Eggless Mayonnaise – ¼ cup
Chili Flakes – ½ tsp
Black Pepper Powder – ¼ tsp
Tomato Sauce – 3 to 4 tbsp
Salt – to suit one’s taste
Boil 3 cups of water mixed with ½ tsp of Salt in a vessel. Add Farfalle Pasta and stir well. Boil for 10 minutes or till the Pasta turns al dente. (Refer the cooking instructions which come with the packet of the Pasta which you buy). Drain the water. Pour a cup of cold water to stop the cooking process further. Keep aside.
Heat the Butter and Oil in a pan. Add finely chopped Garlic. Roast it for a minute in medium flame. Add Onions and cook till the Onion shrinks slightly.
Add the Vegetables (Carrot, Capsicum and Zucchini). Stir cook for two minutes (Do not overcook the vegetables). Chop and add the Basil Leaves. Add the Mayonnaise, Red Chilli Flakes, Black Pepper Powder and Salt. Stir them well. Add ½ cup of water and simmer for 2 to 3 minutes covered with a lid.
Add the boiled Pasta. Add water if you like the Pasta to be saucy. Mix well. Add the Tomato sauce. Mix well again. Keep the flame low. And finally add some chopped Basil Leaves, mix and remove from the flame. Transfer to a serving bowl.
If you want the Pasta to be more creamy, add more Mayonnaise.
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