Spicy Mushroom Pasta
by:
No cheese or cream, yummy pasta with spices.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 2
1 cup Pasta/Macaroni (I used elbow pasta)
1 medium Onion sliced
1/2 Tomato cut length wise
1/2 cup Mushroom (striped)
1/4 Carrot cup(striped)
Ginger 2" piece(finely chopped)
3 Garlic cloves(finely chopped)
1 tsp Red chili powder
1 tsp Coriander powder
1/4 tsp Turmeric powder
1/2 tsp Mustard seeds
1 tsp Fennel powder
Salt to taste
1 tbsp Oil
Servings Per Recipe: 2
Amount per Serving
Calories: 348
- Total Fat: 8.9 g
- Saturated Fat: 0.9 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 43.5 mg
- Total Carbs: 58.5 g
- Dietary Fiber: 5.4 g
- Sugars: 6.3 g
- Protein: 10.1 g
preparation
1. Cook Pasta as per Package instructions and keep aside.
2. Heat a tbsp of oil in a pan and add mustard seeds, allow it to splutter.
3. Add finely chopped ginger and garlic, fry lightly, and then add sliced onion, saute it for 1 minute.
4. Add carrot and mushroom, stir fry for 2 minutes.
5. After, add tomato, chili, turmeric and coriander powders, stir well, fry till raw smell of the masala leaves.
6. Add fennel seeds powder, stir fry for a minute, then add 1/4 cup of water and salt, bring to a boil, when it starts boiling, add some chopped cilantro and cooked pasta, keep stirring in high heat for 1-2 minutes or till the excess water drains completely.
7. Lastly add some finely chopped cilantro and mix well.
Cooks' note:
If you don't have fennel seed powder, just dry roast 2 tsp of fennel seeds for a minute and powderdize.
0
comments