vegetarian creamy pesto pasta | Indian style veg pesto pasta | veg pesto pasta for tiffin |
Tarla Dalal
• 24 January, 2020
Table of Content
About Vegetarian Creamy Pesto Pasta, Indian Style
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Ingredients
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Methods
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Frequently Asked Questions
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For cooking the fusilli pasta
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For the pesto
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How to make creamy pesto pasta
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Nutrient values
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vegetarian creamy pesto pasta | Indian style veg pesto pasta | veg pesto pasta for tiffin | with 25 amazing images.
vegetarian creamy pesto pasta is an Indian style veg pesto pasta. We show you the art of making veg pesto pasta for tiffin.
To make vegetarian creamy pesto pasta you must master the art of making a good pesto sauce. Pesto, a sauce made of nuts and herbs is made richer here by the addition of spinach, which gives it a vibrant colour, unique flavour and creamier texture too. Along with olive oil and cheese, it makes a great home for perfectly cooked fusilli in vegetarian creamy pesto pasta.
Kids are sure to enjoy this veg pesto pasta for tiffin, as it stays good in the tiffin box for at least 4 hours. However, you must take care not to cook vegetarian creamy pesto pasta after adding the pesto. It is important to pack veg pesto pasta for tiffin in a slightly moist consistency, so that it does not dry up too much and turn lumpy when it cools down.
Tips for vegetarian creamy pesto pasta. 1. For boiling the fusilli pasta perfectly, boil enough water in a large pan. If you use a small pan, the pasta will clump together on boiling. 2. Cooking times may vary with the size and the thickness of the pasta. Very small pasta (like macaroni, fusilli, conchiglie, penne) may cook in 5 to 7 minutes. Larger shapes (like spaghetti, fettuccine, dried lasagne sheets) may require 10 to 12 minutes.
Cheese and Vegetable Sticks will make a good combo with the pasta, so do pack some in another tiffin. Check our collection of Indian kids tiffin box recipes.
Learn to make vegetarian creamy pesto pasta | Indian style veg pesto pasta | veg pesto pasta for tiffin | with step by step photos and video below.
Tags
Soaking Time
0
Preparation Time
20 Mins
Cooking Time
6 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
26 Mins
Makes
2 servings
Ingredients
For The Pesto
- 1/2 cup chopped basil
- 1 cup chopped spinach (palak)
- 1/2 cup whole walnuts (akhrot)
- 1 tbsp roughly chopped garlic (lehsun)
- 1/4 cup cheese cubes
- 1/2 cup milk
- 1/2 tsp roughly chopped green chillies
- salt to taste
Other Ingredients For Vegetarian Creamy Pesto Pasta
- 2 cups cooked fusilli
- 2 tbsp olive oil
- 1 tbsp grated processed cheese for sprinkling
Method
For the pesto
- Boil enough water in a deep non-stick pan, add the basil and spinach, mix well and cook on a medium flame for 2 minutes.
- Drain and refresh it with cold water and allow it to cool.
- Once cooled, combine all the ingredients in a mixer and blend to a smooth paste. Keep aside.
How to pack
- Allow the vegetarian creamy pesto pasta to cool completely, and pack it with the cheese sprinkled on top in an air-tight tiffin box.
How to proceed
- To make vegetarian creamy pesto pasta, heat the olive oil in a broad non-stick pan, add the fusilli and sauté on a medium flame for 1 to 2 minutes.
- Add the prepared pesto, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
vegetarian creamy pesto pasta | Indian style veg pesto pasta | veg pesto pasta for tiffin | Video by Tarla Dalal
Vegetarian Creamy Pesto Pasta, Indian Style recipe with step by step photos
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- Q. Is there any alternative for basil in Creamy pesto penne? You can make the recipe using only spinach.
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For boiling the fusilli pasta perfectly, boil enough water in a large pan. If you use a small pan, the pasta will clump together on boiling.
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Cover the pan with a lid to make the water boil faster.
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Once the water boils vigorously, add around little salt. The salt will season the fusilli pasta as they cook, which will give you flavorful pasta. Also, the water when tasted should taste like sea water.
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Add the pasta to the boiling water and stir once.
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Cook uncovered, stirring occasionally and gently until the pasta is tender. Cooking times may vary with the size and the thickness of the pasta. Very small pasta (like macaroni, fusilli, conchiglie, penne) may cook in 5 to 7 minutes. Larger shapes (like spaghetti, fettuccine, dried lasagne sheets) may require 10 to 12 minutes. Refer the package instructions to understand the exact cooking time.
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After 5 to 7 minutes, remove one pasta out of the water and keep it aside to cool a little. Bite into the pasta or break it with a fork to check if it's still hard in the center or if it's cooked as you like. For perfectly cooked pasta, cook until it's al dente, which means it is a little firm in the center.
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Immediately drain the cooked pasta into a sieve or colander.
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Transfer to a bowl of cold water or refresh under running water to prevent over cooking.
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Drain again and keep aside.
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If the pasta is not to be used immediately, add 1 tablespoon of olive oil to it and toss it. Though it makes difficult for pasta to absorb/coat the white sauce.
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For boiling the fusilli pasta perfectly, boil enough water in a large pan. If you use a small pan, the pasta will clump together on boiling.
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- Before grinding the pesto, clean and wash basil & spinach leaves.
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Boil enough water in a deep non-stick pan.
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When the water starts bubbling vigorously, add basil.
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Add spinach and mix well. The traditional pesto recipe makes use of only basil leaves but, we are making a spinach pesto using a combination of both.
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Cook on a medium flame for 2 minutes. This is known as blanching and it helps in retaining the bright green colour from the leafy vegetables.
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Drain with a strainer or simply remove the leaves using a slotted spoon.
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Transfer them in a bowl of cold water and refresh it to prevent further cooking.
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Once cooled, transfer them to a mixer jar.
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Add whole walnuts. The authentic recipe of pesto sauce makes use of pine nuts but, akhrot are a great alternative too. Also, you can use almonds or peanuts as substitue.
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Add roughly chopped garlic.
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Add cheese cubes. Processed cheese can be swapped with parmesan cheese if available.
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Pour ½ cup of milk.
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Add roughly chopped green chillies. This is optional. If your child does not eat spicy food, then skip adding it.
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Add salt to taste.
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Combine all the ingredients and blend to a smooth paste. Keep aside. You can use this homemade pesto to make delightful vegetarian pasta recipes like: Pesto Penne Pasta with Vegetables, Pesto Flat Noodles Recipe, Pesto Macaroni.
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To make vegetarian creamy pesto pasta | Indian style veg pesto pasta | veg pesto pasta for tiffin | heat the olive oil in a broad non-stick pan.
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Once the oil is hot, add the fusilli. You can use any variety of pasta like penne, farfalle, spaghetti, macaroni, etc.
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Sauté on a medium flame for 1 to 2 minutes. To perk up the flavour, you can add vegetables like bell peppers, broccoli, baby corn, onions, etc.
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Add the prepared pesto. Apart from pasta, you can use the pesto sauce for preparing Pesto and Mozzarella Panini, Pesto Dhokla, Pesto and Roasted Red Capsicum Bruschetta.
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Mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Our vegetarian creamy pesto pasta | Indian style veg pesto pasta | veg pesto pasta for tiffin | is ready!
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To pack this vegetarian pesto pasta for lunch, allow it to cool completely, and pack it with the cheese sprinkled on top in an air-tight tiffin box. If you enjoyed this recipe of pesto pasta then also check out other veg pasta recipes like : Sundried Tomatoes and Basil Pesto, Veg Fettuccine Pasta in Pesto and Coriander Sauce, Bow Pasta with Sun-dried Tomato Pesto Sauce.
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To make vegetarian creamy pesto pasta | Indian style veg pesto pasta | veg pesto pasta for tiffin | heat the olive oil in a broad non-stick pan.
Archana M
April 13, 2021, 7:29 a.m.
Creamy pesto pasta.. this one is the most favourite snack which my nephew loves to take it to school..the creamy texture of the pasta with pesto sauce, tastes very rich.. and the cheese added completes the the pasta.. This stays good for 4 to 5 hours.. in the tiffin box. This is a must try the recipe.
Namit
May 9, 2020, 7:05 p.m.
The recipe works great Had used less Cheese and used Peanuts instead of Walnuts
Krupa
Sept. 12, 2016, 4:21 p.m.
Tried it, was yumm, specially for Jains.. added baby corn for crunchyness. Pesto sauce was really rich and creamy. Must try guys.. Thank you Tarla aunty...
Foodie #666022
Feb. 29, 2016, 10:33 a.m.
Promila shukla
Sept. 28, 2015, 12:01 a.m.
What is fusili? Please tell
Foodie #657206
Aug. 18, 2011, 3:31 p.m.
One of the best pastas I''ve ever had.
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