Carrot pasta - Pasta is one of my son's favorite's, give him pasta any time of the day he eats without complaining. Pasta is also easy to make if you have everything in the pantry. Moreover, I've simplified the cooking procedure of pasta by using a pressure cooker, So let's go and make pasta.
Key ingredients:
Spiral pasta - I prefer spiral pasta as it absorbs the flavor better. I used Kenya's spiral pasta.
Carrots
Garlic
Pizza cheese
Cream
Onion
Tomato - The sweeter the better is the sauce.
Red chilli powder or paprika powder - I prefer red chilli powder as I like my sauce a bit spicy.
Salt
Olive oil or any neutrally flavoured oil like blended oils or sunflower oil.
Mixed Italian herbs - I use Keya mixed Italian herbs or you can use pizza seasoning if you don't have mixed Italian herbs.
The cream can be substituted with malai and is optional.
Pizza cheese - Any pizza cheese can be used either mozzarella or cheddar. I am using mozzarella cheese gratings.
Tomato Ketchup - This is optional. Add a tsp of sugar instead.
Equipment used: 3L pressure cooker.
Recipe:
 |
| Carrot pasta |
Time taken: 25 minutes
No. of servings - 4
Ingredients:
Spiral pasta - half a packet
Carrot - 3(medium-sized)
Onion - 1
Tomato - 1 (ripe and big)
Garlic cloves - 4
Salt - to taste
Italian herbs - 2 spoons+ sprinkles
Cheese - a handful( grated)
Cream - 1 small ladleful
Tomato ketchup - a tsp( optional)
Directions:
Cooking pasta:
Method 1:
Open pan method:
1. Take a saucepan and fill 3/4 th of it with water.
2. Add salt and a few drops of oil to the water and start heating it.
3. When the water comes to a rolling boil, empty half of the contents of the pasta packet.
4. Cook till the pasta becomes soft yet firm.
5. Switch off the flame. Drain the water through a colander.
6. Wash the pasta in running water to prevent further cooking.
7. Transfer the pasta to a wide-mouthed bowl or a plate. Oil your hands slightly and separate the shells.
Method 2:
Cooker method:
1. Take half a packet of spiral pasta in the cooker. Add enough water to cover the pasta, and add a little salt and a few drops of oil. Pressure cook for 1 whistle.
2. Drain the water. Transfer the contents to a wide-mouthed bowl. Pour a few drops of oil and separate the pasta shells.
Note:
I did not notice any clumped pasta in the pressure cooker method which happens mostly because of the following reasons:
1. I just allowed only 1 whistle not more than that. Need not wait for the pressure to settle down, remove the pressure manually.
2. I added a few drops of oil to the water which prevents the pasta from sticking.
3. My pasta shells were quite thicker.
In both methods, reserve some of the drained water to thicken the pasta sauce in the final step or use the water while grinding the ingredients for the sauce.
Making the sauce:
1. Heat oil in the same cooker/pan, add chopped garlic cloves saute till golden.
2. Add chopped onion and sauté it till transparent.
3. Add chopped carrot, onion, and tomato. Sauté for a while.
4. Add salt, herbs, red chilli powder/paprika powder. Give a sauté.
5. Add water, and pressure cook for a whistle.
6. After the pressure subsides, transfer the contents to a blender. Grind till smooth.
Blending sauce with pasta:
7. Add the pasta to the cooker/ pan, add the carrot sauce, and mix well. At this stage, if you feel the sauce is very thick, add the reserved pasta water.
8. Simmer till the sauce thickens and blends well with the
he pasta or the pasta absorbs most of the sauce.
9. Add grated cheese and mix well.
10. Switch off the gas and sprinkle some herbs and serve.
Note:
1. Do not use country variety tomatoes.
2. If mixed herbs are not available, simply use oregano alone.
3. Adding a tsp of sugar reduced the tanginess taste in tomatoes.
4. Adding ketchup is purely optional, skip it if you don't want to.
5. Simply a block of cheese grated or a slice of cheese can be used if pizza cheese is not available.
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