Fusion Pink Pasta

Name: Fusion Pink Pasta
Total time: 2100 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup fusilli pasta; 2 tomatoes; 1 tbsp butter; 2 tsp all purpose flour; 1 cup milk; 2 cubes processed cheese; 1/2 tbsp chopped garlic; 1 medium sized onion, cut into slices; 1 tsp roasted cumin powder; 1 tsp kashmiri red chilli powder; 1/2 tsp black pepper powder; 1/2 tsp chat masala; 1/2 tsp carom seeds (ajwain); 1 tsp crushed kasuri methi; to taste Salt; 1/2 tsp sugar; 1/2 tbsp vegetable oil; as needed mint leaves (for garnishing)

Swagata Banerjee @cook_16336554

#bcam

This recipe is a complete fusion outcome by adding some Indian touch into an authentic Italian preparation. The peach pink colour of the sauce is another exciting element along with the fusion taste of the dish. This dish perfect to share with all of your friends & family at any time of a day

#bcam

Swagata Banerjee @cook_16336554

Saved

Ingredients

35 minutes

2 servings

1 cupfusilli pasta
2tomatoes
1 tbspbutter
2 tspall purpose flour
1 cupmilk
2 cubesprocessed cheese
1/2 tbspchopped garlic
1medium sized onion, cut into slices
1 tsproasted cumin powder
1 tspkashmiri red chilli powder
1/2 tspblack pepper powder
1/2 tspchat masala
1/2 tspcarom seeds (ajwain)
1 tspcrushed kasuri methi
to tasteSalt
1/2 tspsugar
1/2 tbspvegetable oil
as neededmint leaves (for garnishing)

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Steps

35 minutes

1

Boil the paste in sufficient amount of salted water along with some vegetable oil until the pasta is nicely cooked. Then drain the water from the pasta, rinse it thoroughly with tap water and keep it aside
2

Boil the tomatoes in some water until the tomatoes are soft but not mushy. Then take the tomatoes out of the water, rinse them well with tap water & peel the skin from the tomatoes
3

Then grind the tomatoes into a smooth puree
4

Now heat the butter into a pan & add the flour into it
5

Cook the flour until it starts to release a nutty aroma and then add the milk
6

As soon as you add the milk stir everything constantly in order to prevent any lump formation and continue stiring until the sauce is thick & it almost coats the flat surface of the spatula. White sauce is ready, keep it aside for later use
7

Now heat the oil in a pan & add the chopped garlic
8

Saute for few seconds & then add the onions
9

Fry the onions for a couple of minutes until they are transperent & then add the tomato puree
10

Cook everything for few minutes & then add the white sauce into the pan
11

Mix everything very well & at this stage you will start to notice that the sauce is turning into a peach pink colour
12

Now add the kashmiri red chilli powder & the roasted cumin powder along with some water. Then give everything a good stir
13

Cook the sauce for few more minutes & then add the salt, sugar and black pepper powder
14

Then add the chat masala
15

Mix everything well & then add the cheese cubes
16

Cook until the cheese cubes melt & then add the pasta into the sauce
17

Mix the pasta well with the sauce and then add the kasuri methi & carom seeds. Give everything a final mix and the turn off the flame
18

Garnish the pasta with some mint leaves & enjoy