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Home Dish Healthy Tiranga Pasta (Tri Colour Pasta)

Healthy Tiranga Pasta (Tri Colour Pasta)

Name: How to cook Healthy Tiranga Pasta (Tri Colour Pasta) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5-6 servings
Cuisine: Us

Introduce

Chef :

Pooja M. Pandit

Healthy Tiranga Pasta (Tri Colour Pasta)

#tricolor healthy pasta Today is India’s Republic Day and it will be celebrated with great honour and pride. Kids will be going early to school for the Flag hoisting ceremony and the rest of the day will be a holiday. Just like the tradition continues for years, the Republic Day parade at Delhi will be broadcasted on National television. It is a treat to watch it and it’s been my favourite for ever.

Ingredient

Food ration :

5-6 servings

Cooking time :

40 min

2 &1/2 cup

multigrain fusilli pasta

1 &1/4 ltr

water (for cooking Pasta)

to taste

salt

1 &1/2 tbs

oil

1& 1/2 tbs

Butter

1&1/2 tbs

whole wheat flour

1 &1/2 cups

milk

to taste

mixed herbs

1/4 tsp

black pepper powder

tomatoes

1 small

onion

5 large

garlic cloves

1/2 tsp

sea salt

dry red chillies

1 tbs

olive oil

2 tsp

sugar

1/2 bunch

spinach (palak)

almonds (blanched and peeled)

1 3/4 cups

boiled pasta

1/2

red bell pepper

1/2 medium

onion finely minced

3/4 cup

red slow roasted tomato sauce

1/4 cup

white sauce

1 tbs

butter

1/2

medium onion diced

75 gm

mushrooms chopped into four

3/4 cup

tofu diced

large garlic cloves

1/2

green bell pepper diced

1/2 cup

broccoli florets

1/2 cup

diced zucchini

basil leaves…. finely chopped (optional)

1 tbs

finely chopped celery stalk (optional)

to taste

mixed herbs as desired

Cooking instructions

* Step 1

To make Tiranga Pasta, start with making the white sauce first and at the same time, roasting the tomatoes for the red sauce.

* Step 2

Heat the olive oil and add the crushed garlic, deseeded dry red chillies and the mixed herbs. Mix well and set aside.

* Step 3

Halve the tomatoes and the onion and place them on a greased baking tray with the cut side facing upwards. Drizzle the infused olive oil along with the garlic and chillies on them.

* Step 4

Sprinkle some sea salt and bake in a preheated oven for about 30 minutes at 220° C.

* Step 5

In the meantime, to make the white sauce, heat a saucepan and add oil and butter to it. When it heats up add the whole wheat flour and saute. Whisk well so that there are no lumps.

* Step 6

Add the milk, very little at a time and keep whisking to smoothen out any lumps.

* Step 7

Add the mixed herbs, pepper powder, and salt to taste. When the sauce thickens out a bit, switch off the flame and set aside. It might yield approximately 1 1/2 cups sauce.

* Step 8

Next, to make the green spinach sauce, blanch the spinach for two minutes in hot water and then immerse in ice cold water. Drain and set aside.

* Step 9

Blanch almonds in a similar manner and peel them. Grind them together with the blanched spinach to get a smooth paste. It will yield approximately 3/4 cup paste. Set aside till further use.

* Step 10

When the tomatoes are roasted, cool and grind them to get a smooth paste along with the sugar and salt to taste. Set aside till further use.

* Step 11

Now for the final step of making the Tiranga Pasta, start with boiling the pasta.

* Step 12

Heat water for cooking the pasta and add salt and oil to it. When it comes to a rolling boil, add the pasta and stir.

* Step 13

Boil till the pasta is al-dente. Reserve about 2 cups of the pasta water and drain the pasta. Rinse the pasta with normal water and set aside in a sieve.

* Step 14

To make the red pasta, heat a saucepan and add oil and butter to it. Add the minced onion and diced red bell pepper and saute for about five minutes.

* Step 15

Add the slow roasted tomato sauce, mixed herbs, pepper powder and mix. Add in the white sauce and mix well.

* Step 16

Add boiled pasta, salt to taste and mix. If required add some reserved pasta water to dilute it a bit.

* Step 17

To make the green pasta, heat another saucepan and add the oil and butter to it. Add the finely minced garlic and saute for about half a minute.

* Step 18

Add the diced onion, green bell pepper and broccoli florets and saute on high heat stirring constantly. After about 4-5 minutes add the zucchini and saute further for a few minutes.

* Step 19

Add the the spinach puree, mixed herbs, pepper powder and mix. Add in the white sauce, boiled pasta and salt to taste. Mix and add some reserved pasta water if required to dilute the mixture.

* Step 20

To make the white sauce pasta, heat another saucepan and add the oil and butter to it. When it heats up add diced onions and mushrooms and saute on high heat. Saute till all the water released by the mushrooms evaporates.

* Step 21

Add the diced tofu and some salt and pepper and saute for a minute or two.

* Step 22

Add the white sauce, mixed herbs, pepper powder and mix. Check seasoning and adjust. If required, add the reserved pasta water to dilute it a bit.

* Step 23

Serve this delicious and healthy combination of Tiranga Pasta on Independence or Republic Day to family and friends.

* Step 24

Or serve it on any other other occasion for a delicious meal!

* Step 25

Note : The slow roasted tomato garlic sauce and the white sauce can be prepared a day in advance and store in the refrigerator to be used later. This helps in considerable reduction in the overall preparation time and can ease the pressure a bit if cooking in large quantity for a party!

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