31 October, 2013
This is a pasta recipe using my favorite herbs- mint and coriander. The homemade pasta sauce is wholesome and delicious. This recipe is suitable for vegans since it tastes good without cheese. The addition of nuts adds a great texture.
whole wheat penne/rotini pasta- 1 cup
fresh mint leaves- 1 bunch
fresh coriander leaves- 1 bunch
chopped vegetables- 1 cup (I used potato and zuchini in this)
organic canola oil- 2 tsp.
olive oil- 2 tsp.
ginger (grated)- 1/2 tsp
onion (chopped)- to taste (as little or as much as you want)
garlic powder- a pinch (optional)
green chilly- 1 or 2 small
pepper- to taste
turmeric powder- a pinch
Italian spices (blend)- 1 tsp.
walnuts (small bits)- 1/8 cup
Grated cheese- to taste (optional)
1. Wash mint and coriander and grind along with green chillies in a blender.
2. Add pasta and a little salt to boiling water, close with lid and cook on low till pasta is tender. Drain water.
3. In canola oil, lightly saute ginger, onion, garlic powder. Add veggies, turmeric and salt to it, cook till tender.
4. Add cooked pasta, herb paste, spices, walnuts, olive oil, sprinkle pepper. Mix well till blended.
Yummy pasta is ready to eat!