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Main Ingredients | Penne Pasta, Leftover masaledar pumpkin sabzi |
Cuisine | Indo-Italian |
Course | Noodles and Pastas |
Prep Time | 16-20 minutes |
Cook time | 6-10 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Penne Pasta in Pumpkin sauce
- 2 cups Penne Pasta cooked
- 1 1/2 cups Leftover masaledar pumpkin sabzi
- 1 tablespoon Olive oil
- 4-5 Garlic cloves
- 1 cup Leftover dal
- 2 tablespoons Fresh cream
- to taste Crushed black peppercorns
- 2 tablespoons Parmesan cheese powder
- 4-5 Fresh basil leaves
Method
- Heat olive oil in a deep non-stick pan, crush garlic and add and sauté till lightly browned.
- Put dal in a grinder jar, add pumpkin ki sabzi and ½ cup water and grind to a smooth puree.
- Add this puree to the pan and mix well. Add penne and mix well. Add fresh cream, crushed peppercorns and Parmesan cheese powder and mix well.
- Roughly tear basil leaves and add and mix well.
- Transfer into a serving bowl and serve immediately.
Nutrition Info
Calories | 848 |
Carbohydrates | 23.7 |
Protein | 83.7 |
Fat | 46.5 |
Other Fiber | Niacin- 3.1mg |
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