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Dees Pasta Skillet PDF Print E-mail
Ingredients (use vegan versions):
  • 1 pkg fusilli pasta
  • 1/2 bag Italian mixed frozen vegetables
  • 1/2 can chickpeas
  • 2 tablespoon olive oil
  • 3 garlic cloves, crushed
  • 1 tablespoon Italian seasoning
  • 1 teaspoon bazil
  • 1 dash chili flakes
  • 1 big can diced tomatoes
  • 1/8 cup ketchup
  • Salt to taste
Directions:

1. Cook pasta according to direction. Add frozen vegetables in the last 4 minutes of cooking the pasta. Drain pasta and veggies.

2. In a big wok, heat oil, garlic, and herbs. Add the pasta and vegetables. Mix to cover with the oil. Add chickpeas and mix.

3. Add tomatoes, ketchup and salt and stir until heated thoroughly.

Serves: 6

Preparation time: 30 min


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Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
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