Saturday, 26 January 2013

Tri Colour Pasta With Tri colour Bell-pepper (Tiranga Pasta)

Today is Republic Day, so I specially made this Tiranga pasta.

Happy Republic Day to all my beloved Foodie Friends...

Spiral tri colour pasta- 125 gm
Minced garlic- 2 tbsp
Onion- 1 cup (cut into 1 inch cubs)
Green bell pepper (Capsicum)- ½ cup (cut into 1 inch cubs)
Yellow bell pepper- ½ cup (cut into 1 inch cubs)
Red bell pepper- ½ cup (cut into 1 inch cubs)
Mushrooms, sliced- ¼ cup
Sweet corn kernels- ¼ cup
Carrot, chopped- ¼ cup (optional)
Olive oil- 4 tbsp
Black pepper powder- 2 tsp or to taste
Grated Processed cheese- 2 cube or Parmesan cheese- ½ cup
Salt to taste

Boil water with salt and little oil. Add pasta to hot water and cook for 4-5 minutes or till al dente (cooked).

Drain pasta & wash well with cold water. Keep aside.

Heat oil in large non-stick pan. Add one by one carrot, mushroom, all bell peppers, sweet corns, garlic and onion. Sauté over medium heat.

Add salt and black pepper. Sauté for 2 minutes.

Add pasta & mix well & sauté for 2 minutes.

Spread grated cheese on pasta. Serve hot.

You can add dried mix herb as regular pasta, but I want to get specific taste of these three bell peppers. So I didn't use mix herb here.

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