Category Archives: Pasta Pasta

Beet Saucy Penne with Broccoli Crown

Beet Saucy Penne with Broccoli Crown

Ah! Ah! You might be wondering what is this? Yes, this is a very special pasta recipe which is my favourite. Penne mixed in Beetroot sauce served with Butter tossed Broccoli Mix and Garlic Bread Toast or simply serve the Beet Saucy Penne With the Broccoli Crown ( The butter tossed Broccoli Mix is used as a topping ,  a Crown on top of the Beet Saucy Penne ). Serve garnished with grated Cheddar Cheese or Parmigiana gratings. A wholesome meal. Children will love it. Make it for them and you also enjoy the Penne Pasta with your family. Happy Pasta Making.


Penne Pasta – 3 handfuls ( cooked aldente )

To Make the Beetroot Sauce

Olive oil – 2 tablespoons

Butter – 1 teaspoon

Grated Beetroot – 3 tablespoons

Maida – 1 teaspoon

Boiled milk – 1/2 cup

Salt to taste

Heat a pan. Add the olive oil. Sauté the grated beetroots on sim flame for 5 minutes. Add the maida. Sauté on sim flame for 3 minutes. Add the boiled milk.  Cook on sim flame till thick.  Switch off the stove .  Mix in the butter. Cover and leave it aside till the time of use. 


To Make the Pasta Taste Maker

Chopped tomato – 1

Chopped onion – 1

Chopped garlic – 1 teaspoon

Torn red chilli ( I have used Kashmiri dry red chilli ) – 1

Mustard seeds -1 pinch

Blend all the above mentioned ingredients to a paste. Keep it aside till the time of use )

Olive oil – 2 tablespoons


Heat a pan. Keep the flame on sim.  Add the 2 tablespoons of olive oil. First fry the tastemaker paste on sim flame till the raw smell goes. Add the Beet Sauce. Mix well.

Next add the cooked Penne Pasta. Sauté on sim flame for 3 minutes.Switch off the stove. Serve topped with the Broccoli Crown.

To Make The Broccoli Crown ( To make the Butter Tossed Broccoli Mix)

Broccoli florets – 2 cups( steamed )

Chopped beans – 1 cup ( steamed )

Green peas – 1 cup ( steamed )

Butter – 2 tablespoons ( unsalted butter, if using salted butter , add salt to taste carefully )

Salt to taste

Coarsely crushed black pepper – 1/2 teaspoon

Cumin seed ( jeera ) powder – 1 teaspoon

Beet Saucy Penne served with Butter Tossed Broccoli Mix and Garlic Bread Toast( Parle Company has come out with their new Garlic Bread Toast available in all Big Super Markets)


Heat a pan. Keep the flame on sim.  Add the butter. Before the butter melts, add the steamed veggies, salt, pepper powder and the cumin powder. Toss gently. Switch off the stove. Serve or use as a topping for the pasta. This is Broccoli Crown or the Butter Tossed Broccoli Mix.

Chef’s Tips

1) Do not over cook the Penne Pasta. If it becomes mushy, the taste will change.







Farfalle Pasta in Yellow Pumpkin Purée

Farfalle Pasta In Yellow Pumpkin Purée 


The Yellow Pumpkin a humble backyard grown vegetable, reminds us of the Hallowe’en decoration is loaded with nutrition, packed with  vitamins. Yellow Pumpkin dishes fill the stomach and at the same time it is light on the stomach too.

I had plenty of Yellow Pumpkin at home. Was just contemplating about this pasta recipe. Wow, Wow the pasta turned out yummy yummy, tasty, tasty.

Farfalle  are small pieces of pasta shaped like bows or butterflies’ wings.

I have used various coloured veggies that gave the pasta a cool, cool look.


Farfalle pasta – 2 handfuls ( cooked )

Peeled, cubed Yellow Pumpkin  – 1 cup ( boil it in 1 cup of water till soft and made to a thick purée )

Chopped Broccoli – 1/2 cup

Chopped Yellow zucchini – 1/2 cup

Chopped Green zucchini  – 1/2 cup

Chopped Red bell pepper – 1 cup

Chopped  Onion  –  1 cup

Garlic powder – 1/2 teaspoon

Italian Seasoning – 1/4 teaspoon

Salt to taste

Olive oil – 4 tablespoons

To Garnish

Coarsely crushed black pepper powder – 2 pinches

Chilli flakes – 2 pinches

Shavings of Parmesan Cheese – little



Heat a big pan. Add the olive oil. Add in the chopped onions. Sauté  on medium flame till transparent. Add the other chopped veggies. Sauté on sim flame for 5 minutes. Add the garlic powder and salt to taste. Add the pumpkin purée. Cook  for  3 minutes on sim flame. Add the boiled pasta and sauté on medium flame for 3 minutes. Add the Italian seasoning. Mix well. Switch off the stove. Garnish and serve hot.

Chef’s Tips

1) Do not over cook the pasta.

2) Keep the Yellow pumpkin purée thick.

3) Do not peel the zucchini.

4) Shave the Parmesan cheese with a peeler.

5) If garlic powder is not available use 2 flakes of garlic, pound and add it.





Classic Italian Pasta

Classic Italian Pasta


All of us love Pasta, especially when it is made very succulent and tasty, certainly it becomes our favourite. This recipe is very simple. A couple of ingredients, one of the most yummiest pasta, our favourite dish at home. This recipe is very special to me as I learnt it from my husband . In one of his trips to Italy, he learnt this recipe .  I have used fusilli pasta . Serve this pasta hot , it tastes divine.


Fusilli pasta – 4 handfuls ( cooked )

Very finely chopped garlic flakes – 15 flakes

Very finely chopped onions –  3/4 cup

Very finely chopped tomatoes – 6 ( peel and chop the tomatoes )

Salt to taste

Dry red chillies – 4 ( deseeded and broken to small pieces )

Olive oil – 4 to 5 tablespoons

To Garnish

Grated Parmesan cheese – little

Torn basil leaves – little


Heat a pan. Add olive oil. Add the broken red chillies and sauté on medium flame till dark golden colour. Add the minced garlic. Sauté on sim flame till golden. Next, add the chopped onion. Sauté till golden. Add the chopped tomatoes. Cover and cook on sim flame till mushy. Open the lid and add salt to taste. Add the cooked pasta and sauté on sim flame for 5 minutes. Cover and cook for further 3 minutes. Switch off the stove. Garnish. Mix well and serve hot topped with some more grated Parmesan cheese.

Chef’s Tips

1) Cook the pasta  al dente. Do not over cook the pasta.

2) Do not chop the basil leaves with a knife. When the metal touches the basil leaf it will discolour. Best is to tear the basil  leaf with your hands.

3) Can use any pasta of your choice.