Whole Wheat Spaghetti with Vegetables in Almond Sauce

by Tarla Dalal

Spaghetti with Almond White Sauce ( Nutritious Recipe For Pregnancy)

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

Added to 26 cookbooks This recipe has been viewed 18285 times

Whole Wheat Spaghetti with Vegetables in Almond Sauce is a truly attractive dish replete with colourful and crunchy veggies, a luscious almond sauce and of course, whole wheat spaghetti. We have avoided pasta made from refined flour and used a limited quantity of whole wheat spaghetti instead, to make this dish as nutritious as can be for the mother-to-be!

Use your discretion to toss in as many scrumptious veggies as you wish to, as these not only make the dish attractive and tasty but also provide you enough fibre and antioxidants. The almonds make this delicacy rich in vitamin E, while a little amount of cheese adds calcium to create a thoroughly satisfying meal. When you yearn for pasta during pregnancy, try having this mouth-watering creation, occasionally and in limited serving size.

Click here for more nutritious recipes for pregnancy .

Add your private note

Whole Wheat Spaghetti with Vegetables in Almond Sauce recipe - How to make Whole Wheat Spaghetti with Vegetables in Almond Sauce

Tags

Soaking time: 20 minutes Preparation Time: 20 mins Cooking Time: 5 mins Total Time: 45 mins Makes 4 servings
Show me for servings

Ingredients

1 1/4 cups boiled whole wheat spaghetti
1/2 cup sliced onions
1/2 cup sliced capsicum
1/2 cup blanched carrot strips
1/2 cup blanched broccoli florets
1/4 cup almonds (badam)
3/4 cup milk
2 tsp olive oil
3 tbsp grated processed cheese
1 tsp dry red chilli flakes (paprika)
salt and freshly ground black pepper (kalimirch) to taste

Method

Combine the almonds and enough hot water in a deep bowl and keep aside to soak for 20 minutes.
Drain well and peel the almonds. Blend them in a mixer using ½ cup of milk till smooth. Keep aside.
Heat the olive oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
Add the capsicum and sauté on a medium flame for 1 minute.
Add the almond-milk paste, mix well and cook on a medium flame for 1 minute, while stirring continuously.
Add the spaghetti, cheese, remaining ¼ cup of milk, chilli flakes, salt and pepper powder, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Serve immediately.