SPAGHETTI IN PESTO SAUCE

A delicious recipe of spaghetti with home made pesto sauce that can me made in minutes. Basil walnut pesto is my favourite among the Italian sauces. It is rich but healthy as it has good fats from walnuts and olive oil. I have used whole wheat spaghetti which is a healthier option. Take care not to overcook the spaghetti. Toss it plain in the sauce or add any vegetables or meats if you like. My personal preference is shitake mushrooms. I have fallen in love with this variety of mushrooms, they are nice and fleshy. Also added a few cherry tomatoes to get a lovely look to the platter.

Ingredients:
Spaghetti .... 150 gms ( I used whole wheat spaghetti)
Pesto sauce ..  1/4 cup
Cherry tomatoes .. few
Shitake mushrooms .. 2 large (cut into long strips and saute)
Garlic ..... 1 clove (crushed)
Basil leaves ... few
Parmesan cheese ... 1 tbsp
Olive oil .... 2 tbsps.
Salt .... to taste

For Pesto Sauce:

Basil leaves ... 1 cup
Olive oil ....... 3-4 tbsps
Garlic ........... 2 cloves
Parmesan cheese .. 2 tbsps (grated)
Walnuts .......... handful
Lemon juice or vinegar ... 1 tsp
Salt ............. to taste

Blend all the ingredients together. Use as required. You can even freeze it for future use.

Method:
1. Boil the spaghetti in a large pan adding salt and a little oil to the water.
2. Take care not to make it mushy. It has to be al dente. Strain it and run under cold water.
3. In a wok heat the olive oil and saute the crushed garlic.
4. Add the pesto sauce and stir for a minute or two.
5. Add the spaghetti, cherry tomatoes, sauteed shiitake mushrooms, few basil leaves and cheese.
6. Stir carefully until the spaghetti is coated well with the sauce.
Serve immediately. You can add extra cheese on top if desired.

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VEGETABLE AU GRATIN / BAKED VEGETABLES

Vegetable Au Gratin is an Italian dish made with vegetables baked in Bechamel Sauce, commonly known as White Sauce. This is not a spicy dish and perfect for kids. You can make many variations of this dish by replacing the vegetables with Corn, mushrooms, chicken, pasta, spinach etc etc... The white sauce is made with butter, flour and milk and tempered with black pepper. Today I have tried making it with olive oil for the first time and the taste was very much the same. You may use butter instead. This dish is complete meal by itself.

Ingredients:
Potato .... 1 small
Green beans .. 1/4 cup
Carrots ......... 1/4 cup
capsicum ..... 1/4 cup
Broccoli ...... 1/4 cup
Corn ........... 1/4 cup
(All the vegetables to be cut into small pieces and boiled adding a little salt until half cooked)
Cheese .. 1/2 cup grated to spread on top before baking.
Olive oil / butter .. 1-2 tbsps
Italian spice / basil / oregano - 1 tsp

To make Bechamel Sauce / White Sauce
White flour .... 1 tbsp
Olive Oil / butter .. 1 tbsp
Milk ............... 1 & 1/2  TO 2 cups
Cheese ......... 1 tbsp (optional)
Black pepper .... 1/4 tsp
Nutmeg powder .. a pinch (optional)
Salt ............. to taste

1. Heat oil / butter and add the flour. Fry on medium flame for half a minute taking care not to make it brown.
2. Pour the milk and continue whisking to avoid the lumps. Cook until it becomes thick and add the rest of the tempering ingredients.
3. Grease the casserole dish and layer the vegetables and sauce.
4. Spread the grated cheese and drizzle some oil or melted butter. Some people add bread crumbs also, you may add if you like.
5. Sprinkle some Italian spice / basil / oregano

6. Bake in a pre-heated oven until the cheese gets a nice golden colour.
It takes about 20 minutes.

Note: Time may vary a little depending on the size and type of the oven.

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PENNE PASTA WITH BROCCOLI & SPINACH

Try out this delicious and creamy pasta. It is easy to make and kids will love it for sure.

Ingredients:
Penne pasta ... 150 gms
Onion ........... 1 (sliced)
Broccoli ........ 8-10 small florets
Spinach ......... 1 cup (tender leaves)
Tomato puree .... 1 cup
Tomato ketchup ... 1-2 tbsps
Garlic ............. 1 tbsp (crushed)
Cheese .......... 1-2 tbsps (grated)
Fresh cream ..... 4-5 tbsps
Basil ................. fresh (few leaves) or dry (1 tsp)
Spring onion .... for garnishing (optional)
Chilli flakes or powder ...... 1/4 tsp ( as per taste)
Salt ............... to taste
Olive oil ....... 2-3 tbsps.

Method:

1. Boil the pasta adding salt and a little oil in the water.( you can use any oil) Do not over cook it. Drain and run under cold water. Set aside.

2. In a pan boil water adding a little salt and drop the broccoli florets. Close the gas and leave them for a minute.

3. Tip in the spinach leaves after half a minute. Drain and set aside. (you don't have to boil them, just immerse in the water)

4. In a saucepan pour olive oil and add the garlic.

5. Stir fry and add the sliced onion.

6.  Saute a little and pour the tomato puree, ketchup and the broccoli and spinach. Simmer for a while and keep stirring in between. Add the cream and season with salt, basil and chilli flakes.

7. Stir in the boiled pasta.Mix carefully.

8. Pour it into the serving dish and spread the grated cheese. Garnish with basil or spring onion. Heat it in the microwave for 1-2 minutes or until the cheese melts. Serve immediately.







Note: Pasta tastes better when served immediately. When you leave it for some time the sauces get absorbed and consistency becomes thicker, in which case you can add a little milk while heating.

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MASALA PASTA WITH BELL PEPPERS

This is sort of a fusion dish. I have given the pasta an Indian touch like I always prepare the Maggi noodles trying out with different masalas and veggies to suit my taste
buds.

Ingredients:
Pasta ----   1 cup  (use any variety)
Red, yellow and green Capsicums/bell peppers --- 1 each
Onion ------ 1
Tomato ---- 1
Garlic ------ 1 tbsp
Cumin powder -- 1/2 tsp
Turmeric powder --- 1/4 tsp
Red chilli powder --- 1/4 tsp
Tomato ketchup --- 1 tbsp
Pav bhaji masala --- 1/2 tsp ( add any masala available at home )
Coriander leaves --- handful
Salt ---------------- to taste
Oil

Method:
1. Boil the pasta adding a little salt and oil. Drain and run cold water. Add a little oil to avoid sticking. Set aside.
2. Slice the onion, tomato and capsicums into long strips.
3. Heat oil in a wok and saute the garlic. Add onions and fry for a couple of minutes.
4.Tip in the capsicums, tomato and all the spice powders. Check the salt. saute and simmer for a minute until the capsicums are cooked. Keep them crunchy and do not over-cook.
5. Stir in the ketchup, boiled pasta and mix. Garnish with chopped coriander leaves.
Serve with garlic bread.

GARLIC BREAD:
Use any kind of bread rolls.
Mix a little crushed garlic. oregano and a pinch of salt with butter.
Apply to the bread inside and on top. Place it in the oven before serving.

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CHICKEN CAPELETTI WITH WALNUT BASIL PESTO SAUCE

Capeletti  are little hat shaped pasta with some filling. They are time consuming to make at home but making them is real fun. I will soon post a recipe on how to do them from scratch. They can also be made and frozen. Today I just got some chicken capeletti  from the supermarket as I had some basil walnut pesto sauce at home.

Ingredients:
Capeletti ... 1 cup
Olive oil ... 2-3 tbsps
Basil ..... few leaves.(you can use dry basil too)
Cheese ... 1 tbsp (grated)
Walnut pesto sauce ..1/2 cup
Salt .. to taste

To make Basil walnut Pesto Sauce:
Fresh basil .. 1 cup
Garlic .. 2-3 cloves (optional)
Vinegar ... 1 tbsp
Walnuts .. few pieces
Cheese ... 1 tbsp
Cream ... 1 tbsp
Olive oil ... 5-6 tbsps
White / black pepper .. 1/4 tsp
Salt .. to  taste
( Grind all the ingredients together )

Method:
1. Boil the capeletti adding a little oil and salt in the water until almost done. As they sat " al dente ".
2. Strain it and run under cold water to keep the pasta from sticking.
3. In a pan heat a little olive oil and saute the basil pesto sauce.
4. Tear some basil leaves and add to it.
5. Now tip in the boiled capeletti and mix well.
6. If you want you can add some grated cheese.
Garnish with fresh basil leaves and drizzle some herb oil before serving.

Note: To make herb oil add dry herbs like oregano, basil, garlic to the olive oil and leave it to mature. This tastes good when drizzled on  salads, pizzas and pastas.

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PASTA WITH INDIAN FLAVOURS

I really love making these fusion dishes. Pasta is such a versatile dish which can be made with so many variations. Today I have made it the Indian way with tadka and spices.

Ingredients:
Pasta ... 1 cup (use any kind)
Onion .. 1 (chopped finely)
Tomato .. 1 (sliced)
Tomato puree ... 1 tbsp
Tomato ketchup ..1 tsp
Chilli sauce ....... 1 tsp
Green chillies .. 1-2 (skip if you are making for kids)
Coriander leaves ... handful
Ginger ... 1 tsp (grated)
Garlic .... 1 tsp (crushed)
Mustard seeds .. 1 tsp
Cumin seeds ...... 1 tsp
Asafoetida ...... a pinch
Turmeric powder .. 1/4 tsp
Coriander powder .. 1/2 tsp
Salt ..... to taste
Oil ... 3-4 tbsps

Method:
1. Boil water in a pot and add salt and a tbsp of oil. Tip in the pasta. After 2-3 boils switch off the gas and cover it with a lid for 4-5 minutes. You will find the pasta ready. Drain it and set aside.
2. Heat oil in a saucepan and add the asafoetida, cumin and mustard seeds. When they crackle add the ginger, garlic, green chillies and onion. Saute until translucent.
3. Now add the tomatoes and stir fry until they are cooked.
4. Add the salt, sauces, puree and the spice powders mentioned in the list.
5. Stir in the drained pasta and coriander leaves.Mix carefully.
Serve hot.

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