Pav Bhaji Pasta

Hear me out before you disregard it: the best things in life are unexpected, and this recipe embodies this saying.  I thoroughly enjoy fusing unexpected flavours.  Adding a desi twist to western dishes has been an integral part of my gastronomical journey.  This recipe is surprisingly yummy and has the right amount of spice you need in life.

It’s perfect for kids during their summer vacation. What do you think about this recipe? Do try and let me know in the comments section.

Servings 3 – 4 pax
Course Main Course
Preparation Time 15 minutes
Cook Time 15 minutes

Ingredients for the Pav Bhaji Pasta

(1 cup=200 ml, 1 tbsp=15 ml)

2 cups Boiled pasta (Farfalle or Penne)
2 tbsp Butter
1 tbsp Finely chopped garlic
2 – 3 tbsp Chopped onion
2 tbsp Red capsicum, chopped
2 tbsp Green capsicum, chopped
2 tbsp Carrots, blanched and then chopped
2 tbsp Tomatoes, chopped
1 – 2 tsp Green chili, finely chopped
1 tbsp Pav Bhaji masala
½ tsp Turmeric powder
2 cups Milk
1/3 rd cup Grated Amul cheese
½ cup Fresh cream
Salt to taste
Red chili flakes to taste
Basil leaves for garnish
4 – 5 Slices grilled buttered pav to serve

Instructions for the Pav Bhaji Pasta

1. Heat butter in a pan.  Sauté the onion and garlic until translucent.
2. Add in all vegetables one by one and sauté.
3. Add in the turmeric powder and pav bhaji masala and sauté well.
4. Add milk (at room temperature). Add in the cheese and stir on a low flame.  Do not let it curdle.

5. Add in the boiled pasta and cream.  Mix well. Season with salt and chili flakes. Don’t let the sauce dry out.  (adjust by adding a little pasta water or milk if required).

6. Serve at once garnished with basil leaves and buttered pav slices.
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