Monday Moods : Pasta Servings in Red and White Sauce

Hi everybody! Today I thought to share something different with you. So many of us actually suffer from Monday morning blues. Even I do. At times. So there was something I needed to perk up my spirits today evening. I went up to the kitchen and after a bit of mind-search, cooked some pasta for snacking. Sometimes food does help in uplifting mood now doesn’t it? 😉

The pasta I cook is not an authentic Italian recipe nor is it very Indian, rather a mashup of both worlds. 🙂 The result thankfully, is quite appealing to the taste buds. However I wasn’t even thinking of putting this up on my blog when cooking so didn’t click step-by-step pictures either. All I have is the end result. 🙂 But I’ll be sharing my recipe in a condensed manner in this post.

Pasta in red and white sauce
Pasta in red and white sauce

The Recipe Summary –

Well I quite like pasta or spaghetti in a balanced mix of red and white sauces. After trying out pasta at various outlets in my city, I finally realized it would be great if I could cook it up myself at home for evening snackathons. 🙂 Previously I used to boil and smash tomatoes to prepare the red sauce. Since that was time-consuming and a bit tedious as well, I bought this red pasta sauce from Dr. Oetker’s. It makes my job a lot easier.

First off, I get my favorite available veggies on board. Then I either julienne or chop them depending on the type of vegetable. The ones I used in this particular preparation are :

  • Carrot – 1 ; julienned
  • Capsicum – 3/4 ; julienned
  • Beans – 6-7, depends on your liking, I personally prefer them in moderate ; elongated chops
  • Green chili – 1-2 ; chopped
  • Onion – 1 small or 3/4 of medium sized ones ; chopped
  • Tomato -1 small ; chopped

I sometimes use green peas as well , and adding green chillies is my personal preference (told you, my pasta recipe is a mashup of Indian tastes with that Italian kick 😛 ).  I also use :

  • Pasta – 450 grams (inevitable now, ain’t it? 🙂 )
  • White flour – 1&1/4 tbsp
  • Milk – 1 cup ; boiled preferably
  • Red chili flakes
  • Oregano or pasta seasoning (easily available in your nearest grocery)
  • Dr. Oetker’s Arabbiatta pasta sauce – 1 tbsp
  • Vegetable oil
  • Salt – to taste

While the pasta boils on one burner, I simultaneously fry the veggies on the other. I take care to put the onions in heated oil first (love the aroma that fried onions give), and put the green chilles at last when I feel like having a mild spicy flavor. Yes there are times when I want that spice strong in my food, but that’s rare. Actually I happen to like the flavor that green chillies impart to food. 🙂

The onion follows up with the rest other veggies and fried till they are cooked completely. Beware to not burn them. I put my pan on a simmer and cover it up, stirring the veggies occasionally. After they are cooked, I put the pan aside and on a fresh one, pour a little oil, then the white flour and in a few seconds pour the milk, mixing continuously to avoid formation of lumps and till the consistency is thick as in a sauce. But not too thick, as I need to mix the entire pasta in it.So just take that little care. Switching off the burner, I then put salt, chili flakes and oregano. These quantities are to me, very personal and anybody can sense when they should stop. I do not follow very hard and fast rules for that. Regretting not clicking the pics… 🙁

While I did all this, I had strained the boiled pasta leaving behind only some water with it. This leftover water helps dissolve the tablespoon of Dr. Oetker’s pasta sauce. I also poured the fried veggies in the white sauce before I stirred the red pasta sauce with the boiled pasta. Then I pour the pasta+red sauce mix in the pan with the white sauce+fried veggies, blend everything and simmer for 2 minutes and ta-da! I’m done. 🙂

Pasta in red and white sauce
Pasta in red and white sauce
A final note –

This is my go-to pasta recipe, it appeals to my taste buds, but hitting the right blend of red+white sauces can be a little tricky. But overall, this is a very easy recipe for some hunger-wrenching evening snacks and you can always innovate on its various aspects. It can be prepared with either the red or the white sauce or with both, like in this post. At times, I even cook my pasta with lots of veggies and no sauce. That’s a very Indian version, but it can be prepared in a jiffy. Also you may not want to add green chillies or even onions for that matter, but as I said, you can always try it your way. Have a great week ahead!

Which are your favorite evening time snacks? I’d love to know!


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