Pesto Penne Pasta with Vegetables


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Pesto Penne

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Penne pesto pasta with vegetables recipe | Indian styled Penne in pesto sauce| Jain Vegetable pesto pasta | Creamy penne pesto pasta | with amazing 25 images.

A traditional Italian sauce, Pesto features a rare combination of walnuts or pine nuts with basil leaves and olive oil. While some versions use garlic, the Indian styled pasta penne with vegetables, Jain version is much tastier. Here we have an extremely creamy, cheesy and luscious recipe which will definitely give you a roller coaster ride of tastefulness that is Vegetable penne pesto pasta.

In this mouth-watering recipe of Pesto Penne pasta with vegetables, we combine this delectable sauce with perfectly cooked penne, a basketful of colourful veggies, aromatic herbs and oodles of cheese, to make a treat worthy of a grand party, a special dinner with your family, or any day you feel like pampering yourself.

Pasta in pesto sauce is a quick recipe with colourful vegetables like capsicum, vibrant bell peppers and crunchy baby corn which is is pretty to behold and tempting to bite into.

The procedure and method to make Pesto penne pasta with vegetables is very easy and quick. Whenever, I am tired and exhausted I make this one-dinner meal and relax as it is hustle-free. To make pesto penne, firstly make pesto sauce which required blending of basil, walnuts, olive oil and salt into smooth paste. This is a jain recipe, traditionally pesto is made with pine nuts and also garlic is added to it. To proceed making the pasta, in a pan take olive oil and saute all the veggies which include zucchini, colored bell peppers, baby corn and cook for a while. Next, add pesto, fresh cream cheese and salt. Also, add herbs like chilli flakes and oregano to enhance the taste of pasta along with milk. Milk, cheese and fresh cream makes our pasta creamy, rich and smooth. Lastly, add cooked penne pasta and mix well.

Serve Pesto Penne pasta with vegetables immediately as pesto tends to turn dark but doesn’t affect the flavors in anyway.

Kids are sure to enjoy this Creamy Pesto penne pasta for lunch. However, you must take care not to cook after adding the pesto. It is important to pack it in a slightly moist consistency, so that it does not dry up too much and turn lumpy when it cools down. Cheese and Vegetable Sticks will make a good combo with the pasta, so do pack some in another tiffin.

Also, kids usually love this recipe so you can make it for your kids as an evening snack. Creamy Pesto Pasta is wonderfully flavoured with spices and herb and is a real delight to devour with some homemade Garlic Bread.

Garnish Indian styled Penne in pesto sauce with fresh cream and serve hot.

Enjoy Penne pesto pasta with vegetables recipe | Indian styled Penne in pesto sauce| Jain Vegetable pesto pasta | Creamy penne pesto pasta with detailed step by step recipe photos and video below.

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Pesto Penne Pasta with Vegetables recipe - How to make Pesto Penne Pasta with Vegetables

Preparation Time:    Cooking Time:    Total Time:     Makes 3 servings
Show me for servings

Ingredients

For Pesto Penne Pasta With Vegetables
2 cups cooked penne
1 tbsp olive oil
1/2 cup diagonally cut zucchini
1 cup coloured capsicum cubes (red , yellow and green)
1/2 cup diagonally cut and blanched baby corn
1/2 cup fresh cream
1/2 cup grated processed cheese
salt to taste
1/2 cup milk
1 tsp dry red chilli flakes (paprika)
1 tsp dried oregano

To Be Blend Into A Smooth Pesto (using 2 Tbsp Of Water)
3 cups fresh basil leaves
1/2 cup chopped walnuts (akhrot) or pinenuts (chilgoza)
1/4 cup olive oil
salt to taste
Method
For pesto penne pasta with vegetables

    For pesto penne pasta with vegetables
  1. To make pesto penne pasta with vegetables, heat the olive oil in a broad non-stick pan, add the zucchini and coloured capsicum and sauté on a medium flame for 2 minutes.
  2. Add the baby corn and sauté on a medium flame for 1 minute.
  3. Add the prepared pesto, fresh cream, cheese and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  4. Add the milk, chilli flakes and oregano, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  5. Add the cooked penne, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  6. Serve the pesto penne pasta with vegetables immediately.

Handy tip:

    Handy tip:
  1. If you use pinenuts, roast them lightly on a tava and then use it in making the pesto.

Pesto Penne Video by Tarla Dalal

Pesto Penne Pasta with Vegetables recipe with step by step photos

Like Pesto Penne

  1. Pasta, originally from Italy is now consumed world wide and made with a variety of sauces. With more than 300 shapes every pasta is named differenly based on the shape. We have used Penne which is also known as Penne Rigate as it has ridges on its surface.   
  2. To cook any pasta pefectly bring water upto rolling boil. Add a handful of salt, the water should be sea water salty. Drop in the pasta and cook for approx 8 minutes while stirring occasionally.
  3. The pasta after its cooked should have a bite to it or as the Italians call it 'Al dante'. Drain the Pasta and place it under running cold water to stop the cooking. Put little oil to stop the pasta from sticking to each other. You can also store it in an air tight container in the refridgerator and use as required. 

How to make Pesto Penne

  1. To make Pesto Penne, first lets make the pesto sauce. Add 3 cups of basil in a blender. Basil is a widely used herb that has pleasant aroma and is widely used in Italian, Thai and continental cooking. 
  2. Add chopped walnuts or pine nuts. Originally Pine nuts are used in making a pesto sauce, you can substitute Pine nuts with almonds as well. 
  3. To make Penne pesto pasta with vegetables recipe | Indian styled Penne in pesto sauce | Jain Vegetable pesto pasta| Creamy penne pesto pasta | first lets make the pesto sauce. Add 3 cups of basil in a blender. Basil is a widely used herb that has pleasant aroma and is widely used in Italian, Thai and continental cooking. 
  4. Add 2 tbsp of water.
  5. Blend into a smooth paste. If required add more olive oil to blend. You can store this pesto sauce upto 1 week in the refridgerator. Do not worry if you see oil floating on top of the pesto, Olive oil acts a presevative. 
  6. Heat olive oil in abroad pan, add the zucchini. Zucchini is widely used in continental cuisines. It belongs to the squash family has hard skin and soft interior. 
  7. Add coloured capsicum and sute for 2 minutes on medium flame. Colored capsicum are used to add color to the dish. Yellow and red are milder in spice than Green capsicum.
  8. Add baby corn and saute for one minute. To blach the bay corn, put the bay corn in salted boiling water and remove it in 3 minutes. Put the baby corn immediately in ice cold water to stop the cooking process.
  9. Add pesto sauce. Store the pesto with a layer of oil on top to avoid the sauce from turning black. 
  10. Add fresh cream. 
  11. Add cheese. You can use parmesan cheese or mozarella cheese if you wish to. Both fresh cream and cheese act as a thickening agent in Pesto Penne
  12. Add salt to taste and mix well. 
  13. Cook Pesto Penne medium flame for 1 to 2 minutes while stirring occasionally.
  14. Add milk. Milk will help adjust the consistency of the sauce for Pesto Penne. If the sauce becomes too thick you can thin it down with little milk.
  15. Add chilli flakes for spice and cook for 1 to 2 minutes while stirring ocassionally. You can also use black pepper to add spice your Pesto Penne
  16. Add 1 tsp dried oregano.
  17. Add cooked Penne pasta.
  18. And mix Penne pesto pasta with vegetables recipe | Indian styled Penne in pesto sauce | Jain Vegetable pesto pasta| gently. To get perfectly cooked pasta, bring water upto a rolling boil add enough salt, the water should taste sea water salty. Add the raw pasta and turn the heat to medium, cook the pasta for 8 minutes. The pasta should have bite to it as the italians call it Al-dante.
  19. Serve hot  Penne pesto pasta with vegetables | Indian styled Penne in pesto sauce | Jain Vegetable pesto pasta | with a chilled glass of Mint Ginger and Lemon Drink .
Accompaniments

Baked Bread Rolls 
Cheesy Garlic Pull Apart French Bread 
Homemade Soft French Bread 
Tomato Bread Sticks with Veg Cream Cheese Dip 
Whole Wheat Bread Sticks 

Nutrient values (Abbrv) per serving
Energy739 cal
Protein16.3 g
Carbohydrates51.2 g
Fiber3.3 g
Fat51.8 g
Cholesterol18.7 mg
Sodium189 mg

RECIPE SOURCE : Jain InternationalBuy this cookbook

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Reviews

Pesto Penne
5
 on 18 Jul 17 03:32 PM


love this recepie...
Pesto Penne
5
 on 22 Jan 17 12:34 AM


wat is pinenuts
| Hide Replies
Tarla Dalal    Hi Priya. For any ingredient details, please click on the blue link of the ingredient and you will be taken to the glossary page describing that ingredient. So if you want to know what is whipped cream then click on the link of whipped cream. Thanks for asking. http://www.tarladalal.com/glossary-pinenuts-546i#ing_829
Reply
23 Jan 17 10:19 AM
Pesto Penne
5
 on 28 Sep 16 01:35 PM


Hi, can i use almonds instead of walnuts? Wil the taste remain same?
| Hide Replies
Tarla Dalal    Hi Dhvani, No do not use almonds please, use walnuts.
Reply
28 Sep 16 02:45 PM
Pesto Penne
5
 on 31 Jul 16 06:00 PM


Love this recipe. Super yumm and got so many compliments for the recipe too..Thank you!! :)
Pesto Penne
5
 on 12 Jul 16 12:41 PM


Can v store d pesto sauce?
| Hide Replies
Tarla Dalal    Hi Jyoti, Pesto always tends to turn black after some time. if you wish to make and store it, try this below recipe http://www.tarladalal.com/Creamy-Pesto-Pasta-(-Tiffin-Treats)-40367r
Reply
12 Jul 16 04:29 PM
Pesto Penne
5
 on 05 Mar 16 04:29 PM


Ek dum original pesto taste just like a restaurants...cousins from UK commented so
Pesto Penne
5
 on 19 Feb 15 03:53 PM


Although this is a jain recipe, i dint feel like i am having one. The coloured capsicum and other veggies just makes it perfect. It is so good to have penne in a new sauce, something different from red and white sauce..
Pesto Penne
5
 on 16 Oct 12 03:29 PM


This recipe was tasting really good with basil, walnuts, cream all tossed with colorful vegetables..i served it with garlic bread....