Herbed Fusilli in Pink Sauce Video by Tarla Dalal Video by Tarla Dalal
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Herbed Fusilli In Pink Sauce Recipe Video by Tarla Dalal
Preparation Time
20 Mins
Cooking Time
11 Mins
Total Time
31 Mins
Makes
4.00 servings
Ingredients
For The Herbed Fusilli
1/2 tsp dried oregano
3 cups cooked fusilli
2 tsp olive oil
1/2 tsp dry red chilli flakes (paprika)
salt to taste
For The Pink Sauce
2 tsp olive oil
1/2 cup finely chopped spring onions (whites and greens)
1 tbsp finely chopped garlic (lehsun)
1/2 cup zucchini diagonally cut
1/2 cup diagonally cut and blanched baby corn
1/2 cup capsicum (red , yellow and green) cubes
1 1/2 cups blanched , peeled , deseeded and blanched and chopped tomatoes
2 tbsp tomato ketchup
1 tsp dried mixed herbs
1 tsp dry red chilli flakes (paprika)
1/2 tsp sugar
salt to taste
1 cup white sauce
1/4 cup fresh cream
For Serving
Method
- Heat the olive oil in a broad non-stick pan, add the fusilli, chilli flakes, oregano and little salt and sauté on a medium flame for 1 to 2 minutes. Keep aside.
- Heat the olive oil in a broad non-stick pan, add the spring onions and garlic and sauté on a medium flame for 1 minute.
- Add the zucchini, baby corn and capsicum and sauté on a medium flame for another 2 minutes.
- Add the tomatoes, tomato ketchup, mixed herbs, chilli flakes, sugar and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring ocassionally.
- Add the white sauce and fresh cream, mix well and cook on a medium flame for 1 minute, while stirring continuously. Keep aside.
- Just before serving, re-heat the pink sauce, add the herbed fusilli, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve immediately with garlic bread.
See step by step images of Herbed Fusilli in Pink Sauce
