I really love pasta! I haven’t made fresh pasta, till date. I will make it someday. Till then, I love all kinds of commercially available pasta. I usually make vegetarian recipes by adding some Indian spices. I guess this is because I identify it better. But, I am pretty sure these ingredients are replaceable or can be avoided. This recipe was devised on the spot (as usual). I have never known what to add till the last minute. Though, few ingredients are pretty much constant. As these are the only ingredients available in plenty in this country. In Sweden, I have started using frozen minced spinach cubes. I know fresh leaves will make the taste more genuine, yet I would say these spinach cubes just help my gravy! I won’t be able to get spinach cut so finely and they are usually perfect for my spinach gravy.

Ingredients

2 cups boiled farfalle pasta
1/2 finely chopped onion
1 chopped tomato
1/2 inch finely cut red chili
2 tbsp of finely cut yellow bell pepper
1 cut mushroom into thin slices
7 spinach frozen cubes or 1 cup of spinach leaves finely chopped
2 tbsp yogurt
1/2 cup milk
Salt to taste
1/2 tsp pizza seasoning
1/2 cup riven cheese
1/2 tsp cumin seeds
1 tbsp Oil
2 cloves of garlic finely chopped
1/2 inch garlic

Method

Take oil in a pan. Add cumin seeds, yellow bell pepper, mushroom in it. Fry on medium to low heat. Now add onions, garlic, red chili and ginger in the pan. Saute for few more minutes. I added tomato pieces and waited till they turn soft enough to chew. Now add spinach cubes and farfalle pasta. Add salt, pizza seasoning and saute them for few more minutes. Add yogurt, milk and cheese successively. Mix thoroughly until cheese and spinach cubes have melted to form a soft consistency around pasta. I have made the entire recipe medium to low heat to avoid the gravy from sticking at the bottom of the utensil.