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This Spaghetti recipe resembles brown chickpeas rice, which is a blend of coconut spices and pepper. As a fusion recipe have used Walnut in place of Cocunut and soya-vinegar sauces.

A protein rich, delectable brown chickpeas spaghetti in tomato walnut sauce. I soaked garlic and green chillies in vinegar and then blend it with tomato and walnut in a food processor.

The tomato-walnut sauce is a earthy and hearty this is a go-to sauce for spaghetti, as a filling for vegan lasagna, or spooned over steamed veggies. The walnuts give a significant boost of healthy fats, oils and protein, while lending a “meatiness” and flavour that is unsurpassed. Then we have walnuts, also rich in anti-oxidants with a healthy dose of melatonin (helps regulate sleep), B-vitamins, vitamin E variety, which is excellent for cardio-vascular health)

Served with Brocollo-Cauliflower Manuchurian (For Recipe click link).

Yields: 3-4 servings
Preparation time: 20 minutes
Cooking time: 20 minutes

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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

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