PASTA IN MAKHANI SAUCE
Pasta has been one of much sought after Italian dish for many of us. The usual varieties of Pasta that are typically Italian are Arrabbiata (Red Sauce), Alfredo (White Sauce) or the combination of both (Pink Sauce).
The one described here is a fusion recipe, Indo Italian Pasta. Here we use a mix of white sauce and makhani sauce. Makhani sauce is the one which we use in North Indian gravies. It gives a creamy texture to the sauce and it is made so as to suit the Indian tastebuds. Have a look at the recipe card.
RECIPE CARD
FOR BOILING PASTA
• 2Cups Water
• 1Cup Pasta (Any variety can be used)
• Pinch of Salt
• Extra Virgin Olive Oil
• 1Tsp Pepper
FOR THE MAKHANI SAUCE
• 2Tsp Oil
• 1 Onion diced
• 1inch Ginger
• 4Nos Garlic
• 2Nos Red Chilli
• 2 Tomatoes Chopped
• 1Tsp Coriander Powder
• 1Tsp Chilli Powder
• 1Tsp Garam Masala Powder
• 1Tsp Kasuri Methi
• 2Tbsp Cashews
• Water
FOR THE PASTA
• 1tbsp Butter
• 1Tbsp Maida
• 1 1/2 Cup Boiled Milk (300ml approx)
• Salt
• 2Tsp Mixed Italian Herbs
• 1/4 Cup Grated Cheese
• 1/4 Cup diced Bell Peppers
• 1/4 Cup cubed Paneer
I have used bell peppers and paneer in the recipe but you are free to use any vegetables of your choice that goes well in a pasta.. In fact, it’s okay to make it without vegetables too.
Try this absolutely yummy and creamy Pasta in creamy Makhani sauce and enjoy.