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Sunday, September 13, 2015

Mixed Vegetable Pasta with Pumpkin Sauce. Healthy, Yummy, Easy, Nutritious, Fiber, Less Oil, cholesterol, diabetes friendly, Kid friendly

Hey peeps today I made a ultimate healthy breakfast and want to share with you the original recipe and how I tweaked it to be Indianised. I succeeded in making the breakfast wholesome, filling, fat free but at the same time yummy. Believe me it turned out to be one finger licking dish without processed cheese.  To make it kid friendly add grated natural cheese :)

For the Mixed Vegetable Pasta recipe adapted from http://nishamadhulika.com/en/695-pasta-with-mixed-vegetables-recipe.html)

Ingredients for mixed vegetable Pasta:
  • Pasta 100 gms (I used 100 gms shell instead of 200 gms for 2 ppl)
  • Capsicum - 1 green (u can add whatever pasta suitable veggies are with you no hard and fast rule for this)
  • Cauliflower - 50 gm
  • beans - 50 gm
  • carrots - 50 gm
  • mushrooms - 50 gms
  • beetroot - 1 small
  • tomato - 1 medium
  • onion - 1 large 
  • extra virgin olive oil -  3 tsp (1stp to boil the pasta and 2 tsp for jeera tadka)
  • cumin seeds - 1 tsp
  • coriander stalks 
  • salt 


Boil the pasta as per manufacturers instructions or follow http://nishamadhulika.com/en/695-pasta-with-mixed-vegetables-recipe.html boiling pasta instructions only.

Then heat a kadai/wok/pan and add one tsp oil, put in cumin seeds, after it splutters add chopped onion and saute.  When the onions are translucent add veggies sauteing gap of two secs each capsicum, mushroom, tomato, carrots, beans, beetroot, cauliflower.  Depending your need for crunchiness saute the veggies, when done add  boiled pasta, salt and chopped coriander stalks switch off and keep it aside. (no ajinomoto, no soy, chilliflakes, oregano, Italian herbs you can add if you want more spicy and Italian :)



For the Pumpkin Sauce I adapted recipe from I adapted from http://avocadopesto.com/2014/09/09/creamy-pumpkin-pasta-sage-gluten-free-vegan/

Ingredients for Pumpkin Pasta:
  • Boiled pumpkin puree - 1 cup (pressure cook pumpkin and mash it)
  • 1/2 cup milk (i reconstituted smp 1 tbsp)
  • garlic cloves - 5  minced
  • cumin seeds - 1 tsp
  • extra virgin olive oil - 1 tsp
  • cumin seed - 1 tsp 
  • water as required 
  • pepper powder 
  • salt 


Heat oil in a pan over medium heat, splutter cumin and then add minced garlic and cook till lightly browned and add pumpkin puree, add little water (2 tblsp)  and bring it to boil, simmer down add milk and simmer for a few minutes, stirring occasionally.  Add salt and pepper.  Check for consistency, if it is too thick add some water, simmer for some more time and remove from heat. Pumpkin sauce for pasta is ready.

To serve Mixed vegetable pasta with Pumpkin Sauce; take a bowl add some mixed veggie pasta and then ladle some some over it.  You can add cheese for children or tweak according to your taste. 


This recipe is diabetic, cholesterol, cancer, convalescence friendly can be converted to totally vegan recipe if you follow original.




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