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Creamy pasta

Creamy Pasta

Priyangi Pujara
Pasta is another popular dish that is loved by all. It is a very versatile ingredient that allows you to cook in hundreds of different ways. I saw a picture of this particular type of pasta dish on somebody's status and I found its creamy look so tempting that I couldn't resist myself from asking for a recipe. I tried it as soon as the recipe was received. My entire family just loved it!This pasta tastes super delicious. It is stomach filling and satisfying. The quantity below can serve 3 people when consumed as an only dish for dinner.
Recipe courtesy : Hiral Jigar Shah (U.K.)
Cook Time 40 mins
Course Main Course
Cuisine Italian
Servings 3 People

Ingredients
  

  • 2 cups pasta
  • 1 tbsp butter
  • 2 tbsp olive oil
  • 10 cloves garlic
  • 1/2 inch ginger
  • 1 medium size onion
  • 1 medium to small tomato
  • 1/4 piece of a carrot
  • 1 medium size capsicum
  • 2 tbsp maida
  • 500 ml milk
  • 1 tsp salt (adjust quantity as per your taste)
  • 1/4 tsp blackpepper
  • 1 tsp chilli flakes
  • 1 tsp mix Italian herbs
  • 4 tbsp tomato ketchup (sweet and sour)
  • 1 tsp chilli sauce
  • 1 tsp sugar
  • 2 tbsp regular cooking oil
  • 1 tbsp spring onion greens for garnishing
  • 2 tbsp grated cheese (Gouda/ Cheddar/ Amul processed cheese)

Instructions
 

  • Boil about 1 litre water in a pot. When it gets to the rolling boil, add pasta, 1 tbsp regular oil and salt. Cook till pastas are cooked.
  • Cooked pasta look light in colour, they break easily when pinched and they look increased in size a bit.
  • Transfer them in rice bowl to drain out water.
  • Run tap water on it to cool them down and to stop them from cooking further.
  • Quote them with a tbsp of regular oil.
  • Chop veggies into thin slices (specially the carrot)
  • Take oil and butter in a pan.
  • Fry ginger garlic paste a bit.
  • Then add onion. Saute a bit.
  • Next add capsicum, carrot and tomato.
  • Add salt, herbs, sugar, black pepper powder and chilli flakes. Saute for for 3-5 minutes on medium to low flame.
  • Add maida.
  • Combine flour with the veggies well and roast on low flame for 2-4 minutes.
  • Then add the sauces and combine well. Saute for another 2 minutes or until you see the oil oozing on the surface of the pan.
  • Add milk at this point.
  • Stir continuously.
  • Add pasta when it starts to boil a bit.
  • Combine everything well and cook until the sauce (milk) thickens and you get the right consistency. Stir occasionally to avoid scorching.
  • The pasta must have a good amount of sauce.
  • Garnish with spring onion greens and very little cheese (not required, but if you like so).
  • Serve with tomato ketchup in case someone needs it to be more tangy.
    creamy pasta
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