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Friday, March 30, 2012

Penne Pasta in Green Sauce

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.

Preparation Time:

40 Minutes


  1. Mint: Half a bunch

  2. Tomato: 1/2

  3. Green chillies: 3

  4. Ginger-Garlic Paste - 1 Tsp

  5. Milk: 1/2 cup

  6. Corn Flour: 1 tsp

  7. Cherry Tomatoes: 6

  8. Baby Corn: 4

  9. Mushrooms: 6

  10. Pasta (Penne): 200 gms

  11. Butter: 4 tbsp

  12. Cheese: 3-4 tbsp

  13. Salt: As required


  1. Cut the cherry tomatoes in half. Slice the Mushrooms and baby corn.

  2. Heat the vegetables with just enough water (1.5 cups would be ideal). Add 1/2 tsp of salt when the water starts boiling.

  3. 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.

  4. 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.

  5. Add milk to the corn flour. After the milk has started boiling, add the vegetables.

  6. 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.

  7. Add grated cheese to the sauce. After the cheese has melted and been mixed well, add the mint paste.

  8. 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.

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