Carrot spring pasta in tomato sauce

Total Time:
30-45 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

Take a look at more Main Recipes. You may also want to try Pasta Biryani, Rehana's Chicken Biryani, Vegetarian Garlic Noodles , Chicken a la King

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  • 150 g pasta
  • 1 pinch salt
  • 150 g carrots (peeled and grated)
  • 2 tbsp olive oil
  • 1/2 tsp crushed pepper
  • 1/2 tsp crushed garlic
  • For the pasta sauce:
  • 1 tbsp olive oil
  • 2 tbsp finely chopped onion
  • 6 tomatoes (chopped)
  • 1 tsp crushed garlic
  • 3 red chillies
  • 1 tsp peeled and crushed fresh ginger
  • 1 tsp salt
  • 3/4 tsp sugar

How to Make Carrot spring pasta in tomato sauce

  • Boil one litre of water with a pinch of salt and one tbsp of olive oil in a large vessel. Add the pasta and cook till soft but not mushy, stirring now and then. Drain the pasta and keep aside.
  • Heat one tbsp of olive oil in a pan and add the crushed pepper.
  • When the pepper gives out a good aroma, add the crushed garlic.
  • Add the carrots and gently toss till al dente and keep aside.
  • To make the sauce:
  • Blend the chopped tomatoes with garlic, red chillies, ginger, salt and sugar in a mixer.
  • Heat oil in a pan and saute the chopped onion till it becomes soft.
  • Add the tomato blend and cook till it thickens into a sauce.
  • Add the pasta sauce to the cooked pasta and sauteed carrot spring and gently coat each and every strand using a spatula.