I 2 (Indo – Italian) : Capsicum paneer pasta with Basil and Parsley


Pasta panner parsley basil final


This is a delicious pasta with the fusion recipe I tried to cook pasta in capsicum paneer masala gravy. Made few variations in gravy by adding basil and parsley and tried to make this as indo-italian version.

Basil and parsley add Italian taste to pasta and paneer and capsicum gravy adds indian touch in this recipe.

Health benefits of basil:

Basil (known as tulsi in Hindi) has been used for centuries in Ayurveda, a traditional Indian system of medicine, as a treatment for gastric, hepatic, respiratory and inflammatory disorders as well as a remedy for headache, fever, anxiety, convulsions, nausea and hypertension.

Do try this variation with your favourite veggies and spices.

Yields-3-4 servings
Preparation time-15 minutes
Cooking time-30 minutes


  • Whole wheat pasta-400gms
  • Low fat Paneer cubes-100gms
  • Diced bell peppers/capsicum-1medium
  • Chopped Basil leaves-8-10
  • Chopped tomato-3medium
  • Chopped onion-1medium
  • Chopped ginger- 1tsp
  • Chopped garlic-2-3cloves
  • Chilli powder-1/2tsp
  • Turmeric-1/4tsp
  • Chopped parsley-2tbsp
  • Salt- to taste
  • Olive oil-2tsp


  • Combine onion, tomato, ginger, garlic in a blender/food processor and blend to the smooth puree and set aside.
  • Heat water in a large pot and add in pasta, 1/4tsp salt and cook pasta as per the package instruction on till al dente, drain and set aside.
  • Heat oil in a pan when hot add in ground puree and cook on a medium low flame for 3-4minutes.
  • Then add in chilli powder, turmeric mix well and cook for 2-3minutes/ until the raw flavour goes off.
  • Now add diced bell peppers and saute until they are tender, add paneer cubes, basil, salt mix well and cook for another 2-3minutes/until the paneer is coated well in the sauce.
  • Add the cooked pasta to paneer capsicum gravy and toss well without breaking paneer cubes and continue to cook until heated through.
  • Once heated through and pasta is coated well turn off the flame.
  • Garnish with chopped parsley and serve hot.


  • Peas/onion or any vegetables can be included for variation.
  • Spices can be presonalised as per the taste.

About Chitra Jagadish

My passion for Cooking & love to explore healthy recipes. This blog is a result from it and am here to share 'Recipes for Healthy living'...Its all about 'FOOD and HEALTH'

Posted on October 24, 2014, in Indian, International, Main Course, Main dish. Bookmark the permalink. 15 Comments.

  1. Great fusion dish, combining the ingredients from different countries in one dish makes for really interesting and delicious food. It looks delicious Chitra and I love anything with paneer, do you make your own?


  2. Reblogged this on MrMilitantNegro™.


  3. It is he colour of the pasta that caught my eye. 🙂


  4. So mouth watering 😀

    Liked by 1 person

  5. wow……….Indo-Italian version looks awesome……great job Chitra…… 🙂

    Liked by 1 person

  6. I shouldn’t read your blog late at night I’m now starving and can’t make your mouth watering food 🙂


  1. Pingback: Home made – Herbed Paneer/Cottage Cheese | Chitra's Healthy Kitchen

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