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Whole-wheat Spaghetti with Coriander & Basil Pesto

Don’t we all just love pasta.  My version has a nice red chili bite to it, taking it to a whole new level…:-) 

Wholewheat Spaghetti With Coriander & Basil Pesto

Preparation:  10- 15 minutes

Cooking time:  30 minutes

Serves:  4

200g Whole-wheat spaghetti

1 Tbsp 15ml Olive oil

4-5 dry red chilli (add more or less according to taste)

250g White mushrooms halved (clean by wiping

with a paper towel)

1 small green pepper cubed

1 small yellow pepper cubed

50g baby corn chopped in 1cm pieces

200g baby cocktail tomatoes cut in half

200g Paneer (or tofu or any protein of your choice)

¼ – ½ tsp salt

½ tsp freshly ground black peppercorns

Coriander & Basil Pesto

½ cup 125ml Cashew Nuts

½ cup chopped basil leaves with stalks

½ cup chopped fresh coriander leaves with stalks

2 large cloves fresh garlic peeled

½ tsp salt

¾ cup extra virgin olive oil

Squeeze of lemon juice

Let’s Cook 🙂      (Wash all vegetable before cutting)

  • Boil spaghetti as per instructions of the packet.
  • While pasta is boiling Grind all pesto ingredients in a food processor accept lemon juice and salt. Remove from processor add lemon juice and salt – Add to cooked spaghetti.  Give it a good mix generously coating the pasta with the pesto.
  • Pour oil to a very hot sauce pan then add red chilli, mushroom, green & yellow peppers and baby corn. Add salt.  Cook for 3 – 5 minutes.
  • Toss in tomatoes, cook for a one minute – add black pepper – Remove from pan, add to spaghetti.
  • Return pan to heat and grill paneer, once done, cube and toss in with other cooked ingredients
  • Gently mix and serve.

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This entry was posted on May 21, 2015 by in Vegetarian.
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