Creamy Red Fusion Pasta
🧺 Ingredients
• 2 cups raw pasta (about 4 cups boiled)
• 1½ tbsp butter or olive oil
• 5–6 garlic cloves, chopped
• 1 medium onion, chopped
• 1 red bell pepper , chopped
• 4 tomatoes, chopped
• 10-12 soaked cashews
• ½ cup paneer cubes
• 1 tbsp red chilli flakes( can adjust to taste)
• 1 tbsp Italian seasoning
• Salt to taste
• 1/4 cup grated cheese ( can add more )
•. water as required for desired thickness ( i used 1 Glass water)
👩🍳 Method
1. Heat butter in a pan. Sauté garlic and onion till soft.
2. Add red bell pepper, tomatoes, soaked cashews, paneer, and red chilli flakes together.
3. Mix well, add a little water, little salt, cover, and cook until everything softens.
4. Cool the mixture slightly, then blend to a smooth, creamy puree.
5. Add 2tbsp olive oil/ any oil you use in the pan , heat it then Pour sauce back into the pan. Add Italian seasoning, salt, and adjust water for consistency.
6. Add boiled pasta and grated cheese, then toss well until coated and creamy.
7. Cool a bit before packing in tiffin.
💡 Tips
1. Add sweet corn for extra crunch and nutrition.
2. Skip or reduce chilli flakes for very small kids.
3. If the sauce is too thick add water to adjust consistency, sauce should not be thick.
4. Coat pasta well with sauce or olive oil before storing.
5. If packing for tiffin, add a little extra sauce so it stays creamy.
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