In this episode, we bring together Indian cuisine and Italian cuisine by adding a touch of Indian spices in the fettuccini pasta!
Ingredients
- Ginger 1/2 root
- Garlic 5
- Green chilies 2
- Onion 1
- Green Bell Pepper 1
- Fettuccine 100 gms
- Mushrooms 5
- Tomatoes 3
- Parsley 1/2 tsp
- Olive Oil 1/2 cup
- Salt 2/3 tbsp
- Turmeric 1/2 tbsp
- Red chili powder 1/2 tbsp
- Cumin powder 1/2 tbsp
- Black pepper powder 1/2 tbsp
- Asafoetida 1/2 tsp
Preparation
Start by boiling water in a large pot (fill 3/4th of the pot). Once the water comes to a boil, add fettuccini pasta and cook it for 20 minutes. Meanwhile, start cutting all the veggies.
Once done with veggies, let’s bring the pot to heat. Now add oil. Once the oil is hot, add garlic and ginger, saute it for a minute and add onion. Once the onion is light brown, add tomatoes, saute for 2 minutes and add green bell peppers. Now, let’s add mushrooms. Let all the veggies saute for 5 minutes. Now bring in the chilies and all the spices. Add some water to mix all the spices well.
Let’s convert this into a sauce by grinding all the sauteed veggies. Add this paste back to the pot and add some water to get the right consistency. Let it boil for 2 minutes, and add the cooked fettuccini pasta. Roll the pasta well in the sauce to get it all around pasta. Let it simmer for 3 minutes to allow the sauce to gel up well with the pasta.
Yay! We are ready to eat an awesome Fettuccini pasta with a twist of Indian spices!
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