About:

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

Ingredients:

• 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

Procedure:

• 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.

Note:

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