vegetarian pasta recipes Archives

One of my favourite 30 minute dinner recipes – warm and comfort!

It has a good portion of veggies so it is surely healthy and add spinach if needed. I made this with a side of radish cucumber salad. I somehow forgot to edit the pictures and finally got some time this weekend to sit with my lightroom. I should say probably because my mom is here and she takes care of the kitchen mostly so I have loads of time. Actually she takes care of the kitchen and also me. Its been long since she hugged me and slept, felt better. Going to miss this again..

Now back to the pasta story, I don’t make pasta a lot. However when I make I try to include mushrooms to it as I like it a lot. Most probably I make pasta because I don’t want to cook for long. So I tend not to take much pictures or when I am bored of rice. It is one of the quick dinner recipes. I like to make my dinner with lot of recipes to fill my plate which I don’t mind if it takes time, but if I make a single dish it means I am too tired to cook, so it should be quick for me.

You can use any kind of pasta for this. 🙂

Other quick 30 minute dinner recipes: Quick and simple egg curry in 20 minutes, Honey garlic eggplant, spicy chicken egg fry noodles, veg fried rice (Indian style)

Other favorite pasta recipes: Roasted eggplant mozzarella pasta, pasta in rose sauce, Garlic creamy mushroom pasta

Simple classic tomato and mushroom pasta

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Italian

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Serves: 2 cups

Ingredients

Spaghetti – 300 g [or other pasta as per your dish]
Cherry tomatoes – 300 g, chopped into quarters
Mushrooms – 300g , sliced or cut into quarters
Olive oil – 2 tbsp
Garlic – 5 cloves
Chilli flakes – 1 tbsp
Salt - as per taste

to garnish –
crushed pepper
and parmigiano reggiano– 2 tbsp
basil leaves - 1 tbsp

Instructions

Put the pasta onto cook with salt. Once the pasta is cooked, then drain and keep aside.
Keep a pan , add the olive oil to the pan with garlic and slowly heat the pan.
When the pan is hot with garlic without it gets brown, add the red chilli flakes and sauté for few seconds.
Now add the mushrooms, tomatoes with salt to it until it becomes soft for 8 minutes.
Add the drained pasta to it and mix well.
Garnish with some grated parmigiano reggiano, basil leaves and crushed pepper to it.

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A lovely Italian rose sauce recipe for any night of the week.

When I get bored of rice and if I want to have something classic, I always choose pasta. I have my few favourite recipes like mushroom creamy pasta, eggplant pasta, pasta aglio e olio, penne arrabiata, fettucine alfredo, ravioli with pesto & pine nuts and the list goes on. These are my most favourites. But I don’t mind 😉 to add few more to it. My friend krips took me to a restaurant in little Italy here before few months and we had a pasta based on rose sauce. And we both got crazy about the sauce. It was totally yum, simple, tasty and classy. So, we wanted to try it at home and we did try the very next week. We just loved it. She made it with some chicken and I made it with mushroom. 🙂 I did not take pictures when I made it the first time, I wanted to try and taste it first. So, this time I made with spinach and I baked it with some cheese on top and again it tasted scrumptious. This sauce is really good. You should try it! It’s an addiction I would say!

The way to season everything perfect is by seasoning everything along the way. Season your tomato sauce with salt and pepper, and also your pasta water with salt. Be careful not to season them more as we are adding cheese at the end which will give some additional salt.

You can just have this pasta without baking. I just took an extra step to make it even more delicious. I understand that this recipe has cheese, heavy cream and it makes many guilty. But once in a while we need to treat ourselves with these :), it will surely make you happy and complete! 🙂

4.5 from 6 reviews

Baked Pasta in creamy spinach Rose sauce

Author: Suganya Hariharan

Recipe type: Main

Cuisine: Italian

Cook time: 1 hour

Total time: 1 hour

Serves: 5-6 servings

Ingredients

• Pasta – farfalle variety (you can use any variety) – 650g
• Olive oil – 2 tbsp
• Red chilli flakes – 2 tsp
• Garlic – 3 cloves, minced
• Onion – 1, medium sized, finely chopped
• Tomato sauce – 450 ml ( I used Hunt’s)
• Heavy cream – ¾ cup
• Sour cream – ¼ cup
• Salt and pepper to taste
• Sugar – a pinch
• Spinach – 2 cups
• parmeggiano reggiano/ Parmesan – 1 tbsp, grated, For garnish
• Fresh basil – 1 tbsp, chopped, for garnish
• Mozzarella –½ cup, grated for baking

Instructions

Cook the pasta according to the instructions on the package. Boil water and add the pasta with the salt needed for pasta. Then remove and run the pasta through cold water. And toss with a little oil to prevent sticking.
Take a pan in medium high heat, add oil. Add chilli flakes, onions, 2 cloves of garlic and sauté it till onions get translucent. Then add spinach and sauté it till it shrinks and get roasted a bit.
Now add the tomato sauce, salt, pepper, sugar for the sauce. Let it get cooked in medium to low flame for 25 minutes until it thickens, stir it occasionally.
Preheat the oven now to 350F.
Add the cream and sour cream mixture and let it cook for 5 minutes. When you think it has got into nicely thick creamy texture, add the pasta to it.
Now transfer this into a baking dish, top it with grated mozzarella and bake for 20 minutes till the cheese melts and turns its color into golden brown.
Top it with fresh grated parmeggiano reggiano, chopped basil and some crushed pepper just before serving.