Pasta

Pasta

By Chef Shantanu Gupte

From Health Mange More

Prep: 25 minutes

Cook: 10 minutes

Method: Easy

Course: Pasta

Type: Fusion

Key Ingredients:

Boiled toor dal gives this pasta dish an Indian twist

Ingredients

Spaghetti pasta, boiled 2 cups
Sunflower oil 1 tbsp
Garlic, minced 1 tsp
Medium onion, thinly sliced ½
Carrot, finely chopped ¼ cup
Medium tomato, thinly sliced ½
Salt to taste
Red chilli flakes 1 tsp
Split pigeon peas (toor dal), boiled 3 tbsps
Dried thyme ½ tsp
Low fat yogurt 3 tbsps
Fresh coriander leaves, finely chopped ½ cup + to garnish

Methods

Heat oil in a non-stick pan, add garlic, onion, carrot and tomato and saute for a while.
Add salt, red chilli flakes and boiled dal, mix well and saute for 2 minutes.
Add pasta and thyme, mix and cook till pasta is heated through.
Switch off heat, add low fat yogurt and coriander leaves and mix well.
Transfer into a serving dish, garnish with coriander leaves and serve hot.

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