Pasta is one of the most versatile dishes to work with. Unfortunately, while I am all for the red and spicy gravy, the partner prefers a white creamy one. Hence, the middle ground is definitely an exciting challenge. This green sauce was an experimentation - a very successful one at that. It had enough chillies to soothe me, and enough extra cheese to keep the better half satiated.
- Mint: Half a bunch
- Tomato: 1/2
- Green chillies: 3
- Ginger-Garlic Paste - 1 Tsp
- Milk: 1/2 cup
- Corn Flour: 1 tsp
- Cherry Tomatoes: 6
- Baby Corn: 4
- Mushrooms: 6
- Pasta (Penne): 200 gms
- Butter: 4 tbsp
- Cheese: 3-4 tbsp
- Salt: As required
- Cut the cherry tomatoes in half. Slice the Mushrooms and baby corn.
- Heat the vegetables with just enough water (1.5 cups would be ideal). Add 1/2 tsp of salt when the water starts boiling.
- Meanwhile, saute mint leaves, half a tomato, ginger-garlic paste and green chillies in one Tbsp of butter. After the mint leaves have reduced (it takes about a minute or two), let them cool and then grind them int a smooth paste. Add water if required.
- In a wide and thick bottomed vessel, heat about 3 tbsp of butter. After it has melted, add the corn flour and stir it for a while.
- Add milk to the corn flour. After the milk has started boiling, add the vegetables.
- Meanwhile cook the Pasta in salted water. As soon as the pasta is done, drain the water and keep the cooked pasta under running water. Shake off the excess water.
- Add grated cheese to the sauce. After the cheese has melted and been mixed well, add the mint paste.
- Finally, add the pasta. Mix it well and serve, topping it with grated cheese if required.
- I added cheese because the green chillies I used were unexpectedly spicy. If you don't like cheese much, reduce the amount of chillies added.
- If multi-tasking is difficult, finish the sauce before cooking the pasta. The lesser resting time for the pasta, the better.
- Adding salt in the boiled vegetables and in the pasta, not to mention the inherent saltiness of the processed cheese requires a lot of intuitive balancing. If in doubt, just add 1/4 a tsp in each case.
- I cooked the vegetables in "just enough water", since I wanted to add the water to the sauce. The vegetables were semi-cooked, and I didn't want to lose the nutrients.