स्वादिस्ट पास्ता घर पर बनाये आसान और नए तरीके से-Pasta Recipe In Hindi-Quick & Easy Pasta-रेड पास्ता

Ingredients

• 500 g Dry Pasta (any shape) (3 packets, preferably penne or fusilli)
• 1 tsp Salt (for boiling water)
• 3 tbsp Refined Oil (for sautéing)
• 1 tsp Garlic (finely chopped, about 3‑4 cloves)
• 1 inch Ginger (peeled and minced)
• 1 medium Onion (finely chopped)
• 1 medium Carrot (thinly sliced)
• 50 g French Beans (thinly sliced)
• 0.5 piece Green Bell Pepper (cut into small strips)
• 0.5 piece Yellow Bell Pepper (cut into small strips)
• 0.5 piece Red Bell Pepper (cut into small strips)
• 3 pieces Green Chilies (sliced)
• 1 piece Red Chili (sliced, optional for extra heat)
• 2 medium Tomatoes (chopped or pureed)
• 0.33 tsp Black Pepper Powder (optional)
• 1 tsp Dried Oregano (adds authentic flavor)
• 0.33 tsp Sugar (optional, balances acidity)
• 1 tbsp Tomato Ketchup (adds tang and color)
• 2 tbsp Fresh Cream (for richness)
• 1 tbsp Butter (optional finishing touch)
• 1/4 cup Boiled Corn Kernels (optional, adds sweetness)

Instructions

1. Boil the Pasta

   Bring 1 L of water to a rolling boil in a large pot, add 1 tsp salt, then add the dry pasta. Cook on high heat, stirring occasionally, for 6‑7 minutes until al dente and doubled in size.

   Time: PT8M

   Temperature: 100°C

2. Drain and Rinse

   Drain the pasta in a colander and rinse briefly with warm water. Toss gently to keep strands separate.

   Time: PT2M

3. Heat Oil and Sauté Garlic

   In the skillet, heat 3 tbsp refined oil over medium‑high heat. Add 1 tsp finely chopped garlic and sauté until fragrant, about 30 seconds.

   Time: PT2M

   Temperature: medium‑high heat

4. Add Ginger

   Add the 1‑inch minced ginger to the skillet and stir‑fry for 1 minute.

   Time: PT1M

   Temperature: medium‑high heat

5. Sauté Onion

   Add the chopped onion and sauté for 2 minutes until it turns translucent and slightly golden.

   Time: PT2M

   Temperature: medium‑high heat

6. Add Carrots and Beans

   Stir in the sliced carrot and French beans, cooking for 1 minute.

   Time: PT1M

   Temperature: medium‑high heat

7. Add Bell Peppers

   Add the green, yellow and red bell pepper strips, sauté for another minute.

   Time: PT1M

   Temperature: medium‑high heat

8. Add Chilies

   Add the sliced green chilies and red chili, stir‑fry for 30 seconds—just enough to release their aroma without over‑cooking.

   Time: PT30S

   Temperature: medium‑high heat

9. Cook Tomatoes

   Add the chopped tomatoes and 1/3 tsp salt. Cover the skillet, reduce to medium heat and cook for 4‑5 minutes until the tomatoes soften and break down.

   Time: PT5M

   Temperature: medium heat

10. Build the Sauce Base

    Uncover and add boiled corn kernels, 1/3 tsp black pepper (optional), 1 tsp dried oregano, 1/3 tsp sugar (optional), an extra 1/3 tsp salt if needed, 1 tbsp tomato ketchup and a splash of the reserved pasta water. Mix well.

    Time: PT2M

    Temperature: medium heat

11. Add Cream

    Stir in 2 tbsp fresh cream, cooking for 1 minute until the sauce becomes silky.

    Time: PT1M

    Temperature: medium heat

12. Combine Pasta and Sauce

    Add the drained pasta to the skillet, toss to coat evenly with the sauce. Cook for 2 minutes so the flavors meld.

    Time: PT2M

    Temperature: medium heat

13. Finish with Butter

    Add 1 tbsp butter, stir until melted and glossy.

    Time: PT1M

    Temperature: medium heat

14. Rest and Serve

    Turn off the heat, cover the skillet and let the pasta rest for 3 minutes before serving.

    Time: PT3M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

55 g

Fat

10 g

Fiber

5 g