Herbed Fusilli in Pink Sauce Video by Tarla Dalal

Herbed Fusilli in Pink Sauce Video by Tarla Dalal

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You would have tasted pasta in white sauces, red sauces and even green sauces, but have you ever tried one in an enticing pink sauce? Herbed Fusilli in Pink Sauce is a memorable treat, which is also easy to prepare. You will be surprised to know that the pink sauce gets its colour not from beetroot or any pink ingredient, but by the interplay of the many other coloured ingredients used in its preparation.

  

Recipe Description for Herbed Fusilli in Pink Sauce

Preparation Time: 
Cooking Time: 
Makes 4 servings
Show me for 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 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
garlic bread

Method

For the herbed fusilli

  1. 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.

For the pink sauce

  1. 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.
  2. Add the zucchini, baby corn and capsicum and sauté on a medium flame for another 2 minutes.
  3. 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.
  4. Add the white sauce and fresh cream, mix well and cook on a medium flame for 1 minute, while stirring continuously. Keep aside.

How to proceed

  1. 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.
  2. Serve immediately with garlic bread.
RECIPE SOURCE : Pizzas & PastaBuy this cookbook

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