Penne And Vegetables In Makhni Sauce

Ingredients 

• 1 1/2 cups penne
• 5-6 broccoli florets 
• 1 small red capsicum, cut into 1 inch pieces
• 1 small yellow capsicum, cut into 1 inch pieces
• 2 tablespoons olive oil
• 1 medium onion, sliced
• Salt to taste
• 5-6 black peppercorns, crushed
• 2 one-inch cinnamon sticks
• 2 green cardamoms
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 3 cups tomato puree
• 1 tablespoon Kashmiri red chilli powder
• 2 green chillies,chopped
• 1 tablespoon garam masala powder
• Salt to taste
• 1/2 teaspoon kasoori methi, crushed
• 2 tablespoons honey
• 1 cup fresh cream

Method

1. Boil penne pasta in three to four cups of water until al dente. Drain and set aside. For the sauce heat two tablespoons of olive oil in a pan. Add cinnamon and green cardamoms.
2. Stir and add garlic paste, ginger paste and sauté. Heat two tablespoons of olive oil in another pan and add onion and sauté. Add carrot and broccoli and stir. Add penne and sauté.
3. Add tomato puree to the sauce and sauté for two minutes. Add salt, red chilli powder, green chillies, garam masala powder and sauté for a minute.
4. Add half a cup of water, stir and let it cook. Add salt and crushed black peppercorns to the pasta and toss. Add red and yellow capsicum to the pasta and toss.
5. Add crushed kasuri methi, honey and three fourth cup of fresh cream to the sauce and mix well.
6. Add the remaining fresh cream to the pasta and toss. Transfer the pasta onto a serving dish. Drizzle the makhni sauce over and serve hot.

Nutrition Info