Carrot Fettuccini tossed with Basil

A healthy way to serve fettuccini in which basil adds plenty of flavour This is a Sanjeev Kapoor exclusive recipe.

New Update
Carrot Fettuccini tossed with Basil

Main Ingredients Carrot, Basil leaves
Cuisine Fusion
Course Noodles and Pastas
Prep Time 0-5 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Carrot Fettuccini tossed with Basil

  • as required Carrot fettuccine pasta
  • 8-10 Basil leaves fried
  • as required Olive oil 1 tablespoon +
  • to taste Salt
  • 4-6 Cherry tomatoes halved
  • to taste Crushed black peppercorns


  1. Boil sufficient water in a deep non-stick pan. Add some olive oil, salt and pasta and boil till it floats on the surface. Place in chilled water and transfer on a plate.
  2. Heat 1 tablespoon olive oil in a non-stick pan. Add cherry tomatoes and sauté for 30 seconds. Add boiled pasta and mix.
  3. Add crushed peppercorns and salt and mix. Add fried basil leaves, mix and cook for a 30 seconds.
  4. Serve hot.