Masala fusilli pasta with carrots green peas-Pressure cooker method

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