Thursday, April 18, 2019

Easy Vegetarian Fusilli Pasta with Spinach

Spring season brings new and fresh green leaves on trees and with that a new phase of life starts on mother earth. This also marks our Bengali new year in April. Although, bit late but anyways, it’s good to be late than never. Let me wish everyone a ‘Shobho Naba Borsho’. May you all have a great year ahead filled with delicious food, good health and happiness.
We are having school holidays over here with Good Friday and Easter approaching soon. Let me also wish everyone have a ‘Good Friday’ and a very ‘Happy Easter’ in advance also.

This fusilli pasta recipe with baby spinach is a quick way of fixing dinner, in case you are running out of time. I have liked fusilli pasta because of its shape, bit of twist to a normal pasta and the flavours are bursting and more prominent.
Now to the recipe

Easy Vegetarian Fusilli pasta with spinach 
Recipe requirements
  • 400 Gms of fusilli pasta
  • Baby spinach leaves
  • 1 Onion
  • 1 Tomato
  •  2-3 tbs of pasta sauce
  • ¼ cup of mascarpone cheese
  • Salt as per taste
  • Black pepper as per taste
  • 3-4 tbs of cooking oil
  • some paneer cubes

  • Take a large pot with ample water. Add in salt and 1tbs of cooking oil to it. Let it come to one boil. Add in dried fusilli and cook al dente (cooked but still firm).This may take about 7-10 mints of time depending on the cooking flame.
  • In a separate fry pan, big enough to hold all the pasta and with vegetables. Add in rest of cooking oil and then add baby spinach, chopped onions and tomato. Add in pasta sauce.
  • Stir/fry all for about 4-5 mints. Add in cooked fusilli with the cooking water. Add in mascarpone cheese .Mix all the ingredients very well and coat well with sauce. Adjust salt and seasonings- black pepper etc.
  • Sprinkle some chilli flakes and enjoy. I have added some paneer cubes as well.

Happy Cooking Friends

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