Masala fusilli pasta with carrots green peas-Pressure cooker method


Masala fusilli pasta with carrots green peas


Cuisine Style: Indo-Italian | Cooking Time: 10 minutes | To Serve: 3 | Type: Breakfast or Dinner

Ingredients

  • Mini Fusilli Pasta [Durum wheat pasta, Borges] – 1 cup
  • Carrot – 1 [cut into cubes]
  • Green peas – ½ cup [fresh]
  • Onion – 1 [sliced]
  • Garlic – 2 [mashed or finely chopped]
  • Green Chilli – 1 [slit]
  • Tomato -3 [chopped]
  • Black pepper – ½ tbsp [crushed or freshly ground]
  • Garam masala – ½ tbsp [optional]
  • Pasta seasoning – 1 tbsp
  • Tomato Sauce - 2 tbsp
  • Coriander Leaves - 2 tbsp [finely chopped]
  • Lemon juice - 1 tbsp
  • Oil - 2 tbsp
  • Salt to taste
  • Water as needed

Preparation

  • Heat oil in a pressure cooker with then add onion and garlic sauté till soft.
  • Then add green chilli sauté gently.
  • Add carrot & green peas sauté.
  • Add tomato sauté till soft then add garam masala powder & pasta seasoning mix well.
  • Add water and salt mix well & let it boil. When boiling Mini Fusilli Pasta mix well & cook for 4 whistles.
  • Then add tomato sauce, lemon juice mix well.
  • Cut off heat then sprinkle chopped coriander leaves and pepper powder mix well & serve hot

Vegetable fusilli pasta

Vegetable fusilli pasta

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