Spaghetti in Tomato Chilli Pesto

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • 7-8 - Tomatoes, pureed
  • 3-4 - Green chillies
  • 3-4 - Red dried chillies
  • 1/2 cup - Fresh basil leaves/ 1 tsp dried basil leaves
  • 5-6 - Walnuts
  • 7-8 - Cloves of garlic, minced
  • 1 cup - Spinach leaves, steamed and pureed
  • 2 tbsp - Olive oil
  • 2 tsp - Parmigianino Reggiano cheese, grated
  • 1/2 cup - Rocket leaves (optional)
  • 2 tsp - Salt
  • 1 tsp - Black pepper
  • 1 tsp - Oregano
  • 1/2 cup - Cauliflower/ broccoli, grated
  • 1/2 cup - Boiled green peas
  • 1/2 cup - Capsicum, finely chopped
  • 200 g - Whole wheat spaghetti noodles, cooked according to packet instructions

How to Make Spaghetti in Tomato Chilli Pesto

  • Grind walnuts in a grinder and keep aside.
  • Mix green chillies, red dried chillies, basil leaves, rocket leaves together in a blender and keep aside.
  • Heat 2 tbsp olive oil in a pan, fry garlic, add pureed tomatoes, spinach and saute for a minute.
  • Add blended paste, ground walnuts with salt and cook covered for a minute.
  • Combine all the vegetables and cook covered for 3-4 minutes.
  • Add spices, mix and turn off the flame.
  • Place the cooked spaghetti in a plate, pour the sauce over.
  • Sprinkle the grated parmigiano reggiano cheese and enjoy it hot.
  • Recipe courtesy: UK Rasoi

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