Spinach and Corn Pasta

Spinach and Corn Pasta

By Chef Shazia Khan

From K for Kids

Prep: 25 minutes

Cook: 35 minutes

Method: Easy

Course: Pasta

Type: Fusion

Key Ingredients:

Pasta cooked in Indian style with spinach and corn is just too delicious

Ingredients

Spiral pasta, boiled 200 gms
Spinach 2 bunches
Corn kernels 1 cup
Butter 3 tbsps
Oil 3 tbsps
Cumin seeds ½ tsp
Medium onion, finely chopped 1
Ginger paste 1 tsp
Garlic paste 1 tsp
Tomato puree 1 cup
Red chilli powder 1 tsp
Coriander powder 1 tsp
Turmeric powder ½ tsp
Garam masala powder ¼ tsp
Dried fenugreek leaves (kasuri methi) powder 1 tsp
Sugar 1 tsp
Salt to taste
Fresh cream ½ cup

Methods

Boil sufficient water in a deep non-stick pan, add spinach leaves and cook for a minute. Drain spinach and immediately dip in a bowl of cold water. Drain and squeeze the spinach to remove excess water. Put them into a blender jar and blend to a smooth puree.
Put corn kernels in another non-stick pan, add sufficient water and boil till they soften. Drain.
Heat butter and oil in a non-stick pan, add cumin seeds, add onion and saute till translucent.
Add ginger paste and garlic paste and saute for ½ minute. Add tomato puree and saute for 3 minutes.
Add chilli powder, coriander powder, turmeric powder, garam masala, kasuri methi, corn (keeping aside some for garnish), spinach puree, sugar and salt mix well and let it simmer for 4 minutes.
Add the cooked pasta and cream and mix gently.
Transfer the pasta onto a serving plate, garnish with corn and serve immediately.

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