Veggie Mayo Pasta by Tarla Dalal

Veggie Mayo Pasta by Tarla Dalal

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The Veggie Mayo Pasta, believe it or not, does not have cheese sauce or red sauce, yet it tastes so perfectly creamy and saucy! The effect is achieved using eggless mayonnaise sauced up with the strained pasta water.


Recipe Description for Veggie Mayo Pasta

Preparation Time: 
Cooking Time: 
Makes 2 servings
Show me for servings


Main Ingredients For Making Veggie Mayo Pasta
3/4 cup sliced coloured capsicum
1/2 cup sliced zucchini
1/4 cup blanched broccoli florets
1/2 cup boiled sweet corn kernels (makai ke dane)
3 tbsp eggless mayonnaise
1 cup cooked macaroni (and 1 cup of drained pasta water) , refer handy tip
2 tbsp butter
1 tbsp finely chopped garlic (lehsun)
2 tsp dried mixed herbs
1 tsp dry red chilli flakes (paprika)
salt to taste

  1. To make veggie mayo pasta recipe, heat the butter in a broad non-stick pan, add the garlic and sauté on a medium flame for 30 seconds.
  2. Add the coloured capsicum and zucchini and sauté on a high flame for 2 minutes.
  3. Add the broccoli florets and sweet corn kernels, mix well and cook on a medium flame for 1 minute, while stirring continuously.
  4. Add the drained pasta water, mix well and cook on a medium flame for 1 minute.
  5. Add the mayonnaise and mix gently using a whisk till no lumps remain.
  6. Add the dried mixed herbs, chilli flakes and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  7. Add the macaroni and cook on a medium flame for 2 minutes, while stirring occasionally.
  8. Serve veggie mayo pasta immediately.

Handy tip to make veggie mayo pasta:

  1. After cooking the macaroni, drain it but don't throw away the water in which it is cooked. Retain 1 cup of water to add at step 4.

See step by step images of Veggie Mayo Pasta Recipe

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