Pasta – Page 2 – Recipes for the regular homecook

Penne With Spinach and Corn

Making a steaming pot of delicious penne pasta cannot get easier than this. I absolutely love this penne with spianch and corn recipe. It is so easy and requires almost zero effort! Just plonking all the ingredients straight into one pot and we have a pasta dish of our dreams.

You can make this penne with spinach and corn for a quick meal fix. It is also customisable, as this recipe remains a very basic one. You can add your choice of herbs, cheese or type of pasta too. However, penne works best in a situation like this (personal recommendation). However, you can go with what you have (fusilli is a winner here too).

Ingredients in this Penne with Spinach and Corn Recipe

This recipe requires just a few basic ingredients, with spinach and corn being the two stars of the show. Ingredients are few but each one of them plays a crucial role in bringing the dish together.

The base of the pasta uses milk. If you want to skip the dairy, you can opt for coconut milk. Or if you want to take it a notch up higher, you can add cream. I like to add milk as it keeps the base lighter and does not make it too heavy to consume.

The cheese is absolutely essential in the end. You can use any cheese of your choice, and as much as you want. As you can probably make out from the video, I have not gone overboard with any ingredient here, even the cheese. Because I wanted to make it a simple, practical recipe which is not overtly indulgent. Having said that, if you are making it for a special night, please be generous with the cheese if you feel like it.

I have gone with normal cheddar here. You can use any kind of cheese. A combination of sharp cheddar and mozzarella works best in this recipe.

Here’s a look at the recipe.

Preparation time – 15 minutes

Cook time – 30 minutes

Serves – 4

[ingredients title=”Ingredients”]

1 tbsp extra virgin olive oil
15 g butter (1 tbsp approx.)
12 g finely chopped garlic (3 tsp approx.)
70 g finely chopped onions (2/3 cup approx.)
60 g uncooked corn kernels
120 g chopped spinach
300 ml milk
130 g penne pasta
26 g toasted walnut paste (see directions)
Salt to taste
2 tsp black pepper powder
80 g grated cheese [/ingredients]

[directions title=”Directions”]

Make the toasted walnut paste and keep ready. To make it, toast some walnuts on a pan till they are golden and crunchy. Cool them and grind them with a little bit of water till a fine paste forms. Keep this ready before you start making the pasta.
Heat olive oil in a pot alongside butter. Keep the flame at low.
Once the butter melts and assimilates with the olive oil, add the finely chopped garlic. Let the garlic simmer in the oil at low heat for a few minutes till it releases its aroma and flavours into the oil.
Add the onions and increase the heat to medium. Stir for 3-4 minutes or till the onions are cooked and turn translucent.
Add the corn kernels and cook for five to six minutes till they are nice and soft. Uncooked corn kernels do not take too much time to cook.
Once the corn is cooked, add the spinach and stir it in for another two minutes.
The spinach will wilt quickly. Pour the milk into the pot, alongside the penne and the walnut paste.
Let the milk come to a boil. Then reduce the flame to low and cook covered till the penne is completely soft.
Take lid off and add grated cheese. Mix and reduce till a thick consistency. At this point, you can add some fresh herbs like basil.
Serve hot alongside some bread on the side. Enjoy! [/directions]

If you have any doubts, comments, or feedback, please reach out to me in comments or my social media handles.

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Happy slurping!

Macaroni and Cheese Without Milk & Flour

Macaroni and Cheese is a classic recipe and everyone’s favourite. There are a thousand ways to make this recipe and this is mine. I no way do I claim this recipe to be an authentic version. This macaroni and cheese recipe is very personal and I have been making this for as long as I can remember. I usually skip the milk and the flour in this recipe, as I feel it makes the entire meal way too heavy. For a home cooked meal, I like to keep it simple, and use a little bit of cream and hot water as the binding agent, and there is absolutely no compromise on the amount of cheese!

What makes this macaroni and cheese recipe so special?

There are several reasons why this macaroni and cheese recipe is special.

-Probably the easiest mac and cheese recipe there is!

It cannot get easier than this. This recipe is made straight in a skillet and there is no oven needed whatsoever. You can always put some extra cheese on the top and bake it until golden brown to make it a little more special. But if you want to skip that part, it is fine too!

-The best topping (other than cheese)

The second best part about this macaroni and cheese recipe is that delicious topping of panko breadcrumbs, seasoned with salt and pepper. This topping makes a world of a difference to the flavour profile and elevates this recipe to a whole new level. It is a must if you make this, as the recipe is otherwise pretty simple.

Good quality macaroni is a must!

The market has a wide variety of macaroni, but this recipe requires for one that is sturdy and does not melt too quickly. Go for a brand that has superior quality elbow macaroni, and skip the flimsy ones that you might make for an Indian style macaroni pasta. This is because the macaroni will cook in the base of cream and hot water, and it needs to maintain its shape and not disintegrate into the sauce. Clumpy or mashed macaroni is a nightmare when it comes to a good macaroni and cheese.

Here’s a look at the recipe.

Preparation time – 15 minutes

Cook time – 35-40 minutes

Serves – 4

[ingredients title=”Ingredients”]

1 cup breadcrumbs
1/4 tsp black pepper powder (for flavouring the breadcrumbs)
1 cup elbow macaroni
2 tbsp cooking oil (any neutral oil like Sunflower/Canola etc.)
2 tbsp butter (25 grams)
1 cup finely chopped onions
3 medium cloves of garlic, finely chopped
6 cups of boiling hot water
3 cups elbow macaroni
1/2 cup fresh cream
1/2 tbsp freshly ground black pepper powder
1/2 tsp Oregano
1/2 tsp chilli flakes (optional)
1 tsp dried mix herbs (if any)
Salt to taste
150 g grated processed cheese [/ingredients]

[directions title=”Directions”]

Heat a skillet and add the breadcrumbs. Keep stirring the breadcrumbs on medium to low flame till they start to turn golden brown. Do not burn.
Season the breadcrumbs with salt and black pepper powder. Set aside for later.
Heat oil in a skillet or pot. Add the butter and mix the two fats. Add the chopped onions and saute till they turn aromatic and slightly golden brown.
Once the onions are soft, add the garlic and saute till it assimilates with the oils and the onion.
Once the onions and garlic is cooked and do not contain any rawness, add the hot water and the cream. Mix well and let it come to a boil.
Add the elbow macaroni into the boiling base and stir well.
Season with salt, black pepper powder, and the herbs. I like to add chilli flakes for some heat, you can skip it if you do not want it.
Once everything is well combined, cover and let the macaroni cook on medium to low flame for 10-15 minutes (or till soft). Keep checking from time to time to prevent it from burning.
Take lid off and stir till you get a creamy consistency. Add in the rest of the cream and cheese and mix well.
Serve hot with a generous topping of the toasted breadcrumbs. Enjoy! [/directions]

I hope you try this delicious macaroni and cheese recipe soon. It is a slight deviation from the traditional recipe, but tastes lighter and extremely delicious!

If you have any doubts, comments, or feedback, please reach out to me in comments or my social media handles.

Find me on Instagram – www.instagram.com/slurrpilicious

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Watch me on Youtube – https://www.youtube.com/channel/UCA-cJoo27OLSCswI4sy6lzA?

Happy cooking!

Creamy Pesto Pasta

If there is one kind of pasta I truly love, can eat everyday and basically never get bored of, it’s this creamy pesto pasta. I love it so much that I started growing Italian basil in my garden so that I never run out of basil. And Italian basil grows like a weed so your girl has been very happy! And I am finally sharing the recipe.

This pasta requires the least amount of cooking. You just have to boil your spaghetti and that’s it! The rest of the magic happens in the blender and the result is one of the most delicious creamy pesto pasta that oozes comfort and happiness. This vibrant pasta recipe is made with my in-house pesto sauce that is EXTRA creamy. This pesto sauce has the most silken texture and it is super rich and indulgent. Also this pesto sauce is multi-purpose. You can lather it up on your sandwiches, enjoy it as a luxurious dip or add it to anything you’re eating (I love it on my morning omelette). This pesto stays well for upto three days so make sure you make extra.

There are a plethora of reasons why this recipe is my ultimate favourite. It’s easy, involves no cooking (except boiling the pasta) and the flavours always make my heart skip a beat. I always eat this pasta with my eyes closed, because I’m too busy relishing the beautiful flavours once I put it in my mouth. I might have also made some inappropriate noises🤤 It’s just so good! This creamy pesto pasta is one of the best examples of how fascinating minimalistic cooking can be. Source the best ingredients and have a remarkable meal in 20 minutes. If this is not a good life, I don’t know what is.

Pesto refers to any sauce with a nut and a herb. So pesto can be any combination of a really flavourful herb and a nut that goes well with it. The most common kind of pesto is Italian basil with pine nuts, but you can try and experiment with any combination. I particularly love arugula or rocket leaves as the base in my pesto, and it tastes absolutely stunning. This creamy pesto sauce is a take on the most classic combination of Italian basil and pine nuts. Because I am in India and pine nuts are not local to us at all, I have used toasted almonds. You can also use toasted walnuts if that’s available with you.

The speciality of this creamy pesto pasta is that it is extra creamy! This is because of the ratio of basil to almonds and cheese. Because this pesto sauce just has a few ingredients, it is of utmost importance that you source the best quality possible. Make sure you use very good quality extra virgin olive oil, Parmesan cheese and of course, fresh Italian basil. The rest of the ingredients is just salt, almonds and garlic, which can be easily found in any pantry.

So go ahead, make this creamy pesto pasta in your kitchen and fall in love with minimalistic cooking and smashing flavours!

Preparation time – 10 minutes

Cook time – 20 minutes

Serves – 2 to 3 people

[ingredients title=”Ingredients”]

200 g dried spaghetti
3 cups fresh Italian basil
1/4 cup almonds
1/2 cup Grated parmesan cheese
2 small garlic cloves/1 large garlic clove
3-4 tbsp reserved pasta water
1/2 cup Extra Virgin Olive Oil
1/2 tsp salt [/ingredients]

[directions title=”Directions”]

Heat water in a large mouthed pot. Let it come to a boil. Add enough salt to it to make it saline.
Cook the spaghetti in the boiling salty water till done. Start preparing the sauce while the spaghetti cooks.
Toast the almonds in a pan till it turns nice and crispy. Set aside and allow too cook completely.
Pulse garlic, almonds, parmesan cheese and olive oil together.
Add the fresh basil and salt and blend to a creamy and smooth paste.
Add the cooked spaghetti on a plate or bowl. Add pesto sauce as per your liking and mix well. Add more olive oil if you prefer the pasta to be more glazy.
Garnish with some grated Parmesan cheese and enjoy while hot. [/directions]

Note – To store this pesto sauce, add a layer of olive oil on top to help it retain its colour.

Every bite of this creamy pesto pasta will knock your socks off! You can store this pesto for 2-3 days.

I hope you try out this delicious pesto pasta recipe. If you do, let me know how it turned out for you. If you have any questions, suggestions or feedback, please leave me a comment here. Or connect with me Instagram, Facebook or YouTube.

Happy hosting!

Roasted Bell Pepper Pasta

So the other day I had to use two bell peppers that were in my fridge. All of us at home wanted to eat some pasta so I thought of combining the peppers with some spaghetti. But it had to be interesting too. So I charred one each of red and yellow bell peppers on my gas stove, along with two tomatoes. I removed the seeds and the char and blended it all to a bright paste with salt. I started cooking the pasta in lots of salt and water by this time. I then put some olive oil and butter in a pan in very low heat, added lots of garlic and allowed it to cook together. The garlic released its oils into the butter and EVOO, filling my kitchen with an appetising aroma. I then added the blended roasted bell peppers and tomato sauce and cooked it on low flame will oil started to accumulate on the sides. And in went the al dente pasta, along with salted pasta water (the secret weapon to any great pasta).

For this recipe, I didn’t have any fancy cheese or fresh herbs, so I added whatever I had – Amul cheese blocks grated on top and dried herbs (it was the second week of Lockdown). Chilli flakes is a must! Well, all I can say is we licked everything off our plates and the effort was worth it. I hope you try this recipe to see what I’m talking about. Also, special thanks to the husband who has been helping me with all the pictures. Be prepared to see some of me in the coming days 😀

Here’s the recipe:

Preparation time – 30 minutes

Cook time – 30 minutes

Serves – 4

[ingredients title=”Ingredients”]

1 red bell pepper
1 yellow bell pepper
3 medium sized tomatoes
300 g spaghetti
Salt to taste
3 tbsp extra virgin olive oil
20 g butter (1 1/2 tbsp approx)
8-10 garlic cloves, thinly sliced
1 tbsp dried basil/fresh Italian basil leaves
1 tbsp dried Oregano
2 tsp chili flakes
1 tbsp black pepper powder
Fresh herbs, if any (basil/cilantro)
Grated cheese [/ingredients]

[directions title=”Directions”]

Wash the bell peppers tomatoes and pat them dry with a kitchen towel or cloth. Rub oil on them. Char them directly on fire till they blacken. Let them cool down.
Once cooled down, remove the blackened parts of the bell peppers and tomatoes. Don’t worry if a few tidbits are left. De seed the bell peppers and roughly chop them with a knife. Do the same with the tomatoes.
Blend all the vegetables together to a fine and thick paste.
Heat water in a wide mouthed pot. Allow it to boil. Add enough salt to it so that it tastes saline.
Cook the spaghetti in this pot as per package instructions till al dente. Reserve some of this hot and starchy pasta water for later use.
While the pasta is cooking, start the sauce simultaneously. Heat olive oil and butter in a skillet on very low heat. Add the thinly sliced garlic and let it cook slowly. Let the garlic release its aroma and juices into the oil.
Once the butter starts to brown and the flavour of the garlic is assimilated into the oil, add the blended bell pepper and tomato puree. Stir on high heat for two to three minutes.
Season with dried basil, oregano, salt, black pepper powder and chilli flakes. Mix well.
Cover and cook on low flame for seven to eight minutes till the oil starts to release from the sides.
Add the cooked spaghetti into the sauce along with a ladle or two of reserved pasta water. Mix well on low flame till it all comes together. Add more starchy water if required. It helps keep the noodles soft and glazy.
Garnish with any fresh herbs of choice like basil, parsley or cilantro.
Garnish with grated Parmesan cheese (or cheddar if you’re out of Parmesan) [/directions]

I hope you try this delicious roasted bell pepper pasta super soon! If you have any doubts, comments, or feedback, please reach out to me in comments or my social media handles.

Find me on Instagram – www.instagram.com/slurrpilicious

Find me on Facebook – www.facebook.com/slurrpilicious

Find me on Youtube – https://www.youtube.com/channel/UCA-cJoo27OLSCswI4sy6lzA?

Happy cooking!

Lemon Butter Garlic Pasta

Whether you’re feeling drained to cook, or if you have very little time in hands, this lemon butter garlic pasta is a saviour. With a handful of ingredients and really less cooking time, this lemon butter garlic pasta has been a regular at my home this lockdown. Needless to say, it’s super simple to make, and tastes refreshing and delicious.

This lemon butter garlic pasta is simple to make, but it is essential to follow the little techniques that make this recipe stand out. I have explained it in detail in my video. These techniques matter a lot in getting the recipe right and make it taste like gourmet Italian food. For such a simple recipe, it is absolutely essential that you pick the choicest of ingredients. For instance, make sure you use high quality olive oil and go for a good brand of spaghetti. The amount of cheese required in this recipe is not too much, but if you do use cheese, Parmesan is the best option. I did not have any Parmesan since we are in lockdown, so I went ahead with just a touch of cheddar. But please use Parmesan if you have it.

Tips To Make This Lemon Butter Garlic Pasta Taste Gourmet

Here are a few tips you should follow to make sure you make that perfect plate of spaghetti for yourself.

Cook spaghetti as per package instructions till al dente

For this recipe, we cook the spaghetti first and once it’s almost done, we start making the lemon butter garlic sauce and mix them together in the last step. First tip is to make sure you buy good quality spaghetti. I personally love Borges that we get in India (not sponsored) because it really holds its shape and also tastes smooth. Del Monte also has some good range of spaghetti that you can try (not sponsored).

The idea is to cook the spaghetti till its al dente, or has that perfect bite. Each brand of pasta has its own cooking instrcutions, so make sure you follow them when you cook the spaghetti, and you will be good to go.

Add salt to pasta water

This little hack will elevate the level of your pasta from average to excellent! There is no bigger heartbreak than biting into pasta that has all the flavours in the sauce, but really a bland bite in those spaghetti strands. Sounds like a nightmare to me! It’s important to add a lot of salt to the water in which you boil the pasta because you do not want your spaghetti to be bland. In order for the spaghetti strands to absorb the flavour of the salt, it needs to cook in water that is almost as saline as sea water. This is because it does not absorb all of it, but just enough to flavour the spaghetti throughout. Adding salt in the water you boil the spaghetti in is the only time you will flavour the spaghetti so this step cannot be missed.

Pasta water makes all the difference

Have you ever wondered how restaurants get that perfect glaze over every strand of spaghetti that you order? While olive oil and butter play a major role, chefs also add a magic potion in the end while tossing the pasta. It’s the reserved pasta water. Reserved pasta water is nothing but the water in which you boil your pasta. This pasta water absorbs a lot of starch from the dry pasta and the addition of salt in it also helps flavour the final pasta sauce. So make sure you save two to three ladles of that starchy, saline and boiling pasta water to add that extra dose of magic to your dish.

Keep flame at low for the sauce

The sauce for the lemon butter garlic pasta is super basic and uses just a few ingredients. To get the most out of the sauce, it’s important to cook it at optimal temperatures. The flame should be kept at low throughout the process of making the pasta sauce as it’s very easy to burn the subtle ingredients or the oil. The flavour of the garlic needs to get infused into the butter gradually. The sauce is cooked till it turns a little brown and toasty, without any hint of burn. That’s when you know you have the perfect browned butter sauce with garlic and lime.

Preparation time – 15 minutes

Cook time – 30 minutes

Serves – 3

[ingredients title=”Ingredients”]

300 g dried spaghetti
3 tbsp finely chopped garlic
1 tsp chili flakes
1 tbsp lemon/lime zest
2 tbsp lemon/lime juice
3 tbsp butter
6-7 fresh Italian basil leaves
2 tbsp fresh cilantro
3 tbsp extra virgin olive oil
Grated Parmesan cheese for garnish
Salt to taste [/ingredients]

[directions title=”Directions”]

Fill a pot with water. Let it come to a boil. Add a tablespoon of salt and mix. Add the spaghetti and cook as per package instructions.
Save two to three ladles of the pasta water.
Once the pasta is almost done, cook the sauce simultaneously.
Heat butter and olive oil in a skillet. Keep the flame at low. Before it heats up, add the finely chopped garlic. Give it a light mix, allowing the garlic to sweat. The oil should get infused with the aroma and flavours of the garlic. Let it stay like that for two to three minutes till the butter acquires a brown colour.
Add the chili flakes and lemon zest.
Drain the pasta and add it to the skillet. Add a ladle of the reserved pasta water (or as required). Keep the flame at low.
Give the pasta a good toss. Garnish with fresh Italian basil leaves and cilantro (optional).
Serve on a plate. Grate some cheese on top. Garnish with more basil. Serve immediately. [/directions]

I do hope you try this pasta recipe.

If you have any questions or suggestions, feel free to reach out to me with a comment or connect with me on Instagram or Facebook.

Fettuccine Alfredo With Broccoli & Cherry Tomatoes

Alfredo sauce is love! Anything with Alfredo in it makes life better. Don’t you agree?

But usually, Alfredo makes people think of a thick and heavy sauce that makes you full till your neck. Fear not! This fettuccine alfredo is light, yet creamy. Believe it or not, a major part of the sauce is the reserved pasta water.

It is one of the simplest dishes that comes together in 20 minutes tops, and it tastes heavenly even in its most basic form. Unlike most Alfredo recipes, the sauce for this one is quite thin, yet super luxurious. The secret is the pasta water and very little cream. So what you end up eating is a very light pasta that does not leave you gasping for breath. It is not overloaded with cream or cheese, but tastes just beautiful in all its simple glory. I went ahead and added some broccoli and cherry tomatoes.

You can seriously throw in whatever vegetables or protein you like. If you get the basic technique right, there is no way this is going to taste any less delicious. Or maybe you can come up with your own version and let me know about it someday!

So let’s get straight into the secret of this delightful pasta dish.

Preparation time – 20 minutes

Cook time – 30 minutes

Serves – 3 people

[ingredients title=”Ingredients”]

Fettuccine pasta, 300 gms
Steamed broccoli florets, 300 g, steamed for five minutes.
Cherry tomatoes, 200 g
Garlic, 3 cloves
30 g butter
3 tbsp extra virgin olive oil
3 tbsp fresh cream
1/2 cup Italian Basil leaves
1 tbsp pepper
100 g grated Parmesan cheese
Salt to taste [/ingredients]

[directions title=”Directions”]

Boil water in a wide pot. Add two tablespoons of salt to the water and let it bubble.
Add the fettuccine pasta to the water and let it cook it is al dente (80% cooked). See the package for exact instructions.
While the pasta is boiling, start making the sauce simultaneously. Heat olive oil in a pan. Keep the flame at low intensity.
Throw in the butter and lightly stir, allowing the butter to melt softly and assimilate with the olive oil.
Finely chop the garlic and add it to the olive oil and butter. The heat has to be low at all times so that nothing is burnt. What you want is to let the garlic and its juices get infused into the fat of the oils. Let this remain for five minutes.
After five minutes of letting the garlic sweat into the oil, add one cup of boiling pasta water into the pan and stir. Let it come to a boil.
Add the heavy cream to the water and keep stirring in low flame till you get a thick consistency.
Throw in the fresh cherry tomatoes right before you add the al dente pasta into the sauce. Stir gently.
Add the boiled pasta to this sauce and cook till it is completely softened. Keep adding more boiling pasta water as and when required.
Once you get your desired consistency and the fettuccine is cooked completely, turn off the heat.
Season with freshly ground black pepper powder.
Put the steamed broccoli florets into the pan and stir.
Garnish with grated Parmesan cheese and stir.
Serve immediately with fresh Italian basil leaves as garnish. Enjoy! [/directions]

I do hope you try this pasta recipe. It will truly change the way you look at, feel about or cook Alfredo in the future. Happy cooking!

If you have any questions or suggestions, feel free to reach out to me with a comment or connect with me on Instagram or Facebook.

Linguine With Shrimps & Pistachio

Here is an easy pasta recipe with a twist. If you are a lover of shrimp, pasta and are bored of the regular variations, this linguine with shrimp and pistachio will be a welcome change.

The inspiration for this recipe is from Jamie Oliver’s book – Jamie Cooks Italy that I purchased a few months back. It has the most delicious pasta ideas, and authentic ones at that! The idea of adding crushed pistachios to the pasta really intrigued me, and that’s how I adapted that idea to make this recipe. Cherry tomatoes are also a great addition and the freshness of lime juice just elevates it to just another level.

This recipe is also super quick as shrimp hardly takes any time. Cooking the pasta till al dente in salty pasta water in one pot, and the main recipe is another. Simultaneous cooking is advised for best results.

Preparation time – 15 minutes

Cook time – 30 minutes

Serves – 2 people

[ingredients title=”Ingredients”]

150 g linguine
10 garlic cloves, finely chopped
8-10 cherry tomatoes
150 g unsalted pistachios, finely crushed in a mortar and pestle
2 tbsp olive oil
50 g butter
100 g grated parmesan cheese
Juices extracted from two limes
1 tsp chili flakes
50 g fresh Italian basil leaves
Salt to taste
1 tbsp pepper powder, freshly crushed [/ingredients]

[directions title=”Directions”]

Boil water in a pot. Add 2 tbsp salt and mix.
Cook the pasta as per package instructions till al dente.
While the linguine is cooking, heat another pot. Add the olive oil and butter. Keep the heat at low.
Fry the shrimps in this oil, one minute each side. Set them aside.
In the same pot, add the garlic and saute for about a minute in low heat. Do not burn.
Add the chili flakes and mix.
Add the cherry tomatoes and give it a light stir.
Mix the linguine into the pan and stir gently with a spatula.
Season with salt and pepper and mix it all well with the linguine.
Add three tablespoons of salty pasta water and cook till everything comes together well.
Turn off the gas and add the cooked shrimps on top and mix.
Garnish with grated parmesan cheese and basil leaves.
Add the crushed pistachios, drizzle the fresh lime juice on top and give it one last stir.
Serve immediately. [/directions]

I hope you do try this simple, mouth-watering and fresh pasta soon. It is a perfect option for a quick fix for dinner or a lazy lunch.

If you have any questions or suggestions, feel free to reach out to me with a comment or connect with me on Instagram or Facebook.

Happy cooking!

Penne with Pesto Sauce

The first time I ever made pesto pasta was at a friend’s place a few years ago. He had fresh Italian basil leaves growing in his campus, all green, healthy and beautiful. That was the first time I also realized it is possible to grow Italian basil in Indian soil as well.

So we grabbed some fresh basil from the garden and went home to make some spaghetti with pesto. The results absolutely amazed me! I had no idea something so simple could taste so good!

The traditional recipe for pesto is combining basil with pine nuts. Since it is almost impossible to find pine nuts at a regular store in India, we decided to go with walnuts. My friend dry-roasted some walnuts and ground it along with the fresh basil, garlic, salt, and olive oil. Now that was a magical combination.

It has been a couple of years since I got exposed to pesto and I have adapted it into my life quite well. I end up making pesto almost every fortnight. To be honest, it is one of my favorite dinner recipes. It is especially great on those tiring days where you want to get done with dinner in 15 minutes. Trust me, it will become your favorite too.

Preparation time – 15 minutes

Cook time – 20 minutes

Serves – 2 to 3 people

[ingredients title=”Ingredients”]

500 g Italian basil leaves
12 tbsp extra virgin olive oil
500 g penne pasta
200 g walnuts
80 g garlic
2 tsp freshly ground black pepper powder
100 g grated parmesan cheese
Salt to taste [/ingredients]

[directions title=”Directions”]

Cook the penne as per package instructions till al dente. You can also use any kind of pasta like fusilli, spaghetti or fettuccine.
Dry roast the walnuts in a pan. Do not burn them. The roasting will help the walnuts from turning bitter in the final pesto sauce.
In a grinder, put the washed basil leaves, salt, garlic cloves, and olive oil. Blend this together till you get a fine and thick paste.
In a pot, add the cooked pasta. Pour the pesto on top and give it a good stir, making sure every strand of the pasta is covered in the pesto sauce. Make sure you don’t cook the pesto so remove the pot from the stove when you do this step.
Garnish with black pepper powder and grated parmesan cheese. Serve immediately. [/directions]

This pesto pasta is such a simple and classic dish. I hope you try it and enjoy it as much as I do. If you have any questions, feel free to reach out to me with a comment or we can connect on Instagram or Facebook.

Want more such pasta recipes? Find them all here – https://bit.ly/2vXeBFt

Happy cooking!

Slurrp tip – Make sure the black pepper powder is freshly ground. It will make a lot of difference!

Shrimp Fettuccine in White Wine Sauce | Dinner Recipes | Slurrp

I love cooking with wine! I love the complexity and flavors that wine can give to define some wonderful sauces. This shrimp fettuccine with white wine is one of my absolute favorite dinner recipes of all times.

This pasta is comfort food with fresh ingredients. The base of the sauce is a sweet and sour mix of lots of fresh cherry tomatoes, coupled with onions, garlic, and fresh Italian herbs for seasoning. This pasta is also that perfect recipe for your date night. I usually do not mix the cooked fettuccine with the sauce entirely. I rather enjoy mine separately as shown below. The perfect crunch of the shrimp fried in garlic butter, that glaze of the olive oil, the hint of fresh basil and thyme, oh this recipe is serious dinner goals!

Like all other kinds of pasta, here we cook the fettuccine separately with some aromatics and simultaneously prepare for a basic, yet luxurious sauce to serve with. Let’s get started!

Preparation time – 15 minutes

Cooking time – 30 minutes

Serves – 2

[ingredients title=”Ingredients”]

250g fettuccine
10 medium sized shrimps
1 tbsp butter
3 tbsp extra virgin olive oil
1 onion, finely chopped
5 garlic cloves, finely chopped
200g ripe cherry tomatoes
150 ml white wine (Chardonnay)
1 tsp fresh ground black pepper powder
7-8 Italian basil leaves, chopped
1 tbsp dried thyme (Use fresh if available)
1/2 cup grated parmesan cheese
Salt to taste [/ingredients]

[directions title=”Directions”]

Heat water in a pot. Add salt to it, one bay leaf and a cinnamon stick.
Cook the fettuccine in the water as per the package instructions till al dente. Reserve some of the salty pasta water in a cup to be used for cooking later.
While the pasta is cooking, heat olive oil and butter in another pot. Fry the shrimps in this, three minutes each side. Set them aside.
In the same pot, saute the onions and chopped garlic for a minute. Add the cherry tomatoes to that and cook for another ten minutes till the tomatoes start to crack open.
Once the cherry tomatoes melt, let the reserved pasta water and let it simmer.
Season with salt and black pepper powder. Make sure you do not add too much salt as the fettuccine will already have it.
As the sauce gets slightly thicker, add the white wine and stir gently. At this point, add the fried prawns to the sauce.
Cook this on medium flame till the sauce reduces to a beautiful consistency.
Roughly chop some fresh basil and thyme and add to the sauce. Add the parmesan cheese to the sauce to make it thicker. If at any point you feel like the mixture is getting too thick, add some reserved salty pasta water.
Once you have your desired consistency, turn off the stove.
For plating, add some cooked fettuccine on the plate. Pour the shrimp sauce cooked in white wine on top. Garnish with fresh basil and parmesan. Serve hot.

[/directions]

There is a burst of a variety of flavors in each bite of this delicious pasta. It is tangy, sweet, cheesy, and salty, all at the same time. If you like some spice in your pasta, you can add some chili flakes to the sauce.

So cook restaurant level deliciousness in your kitchen with these fresh ingredients and surprise yourself with how easy cooking can be!

For more such recipe videos, do subscribe to me on my YouTube channel.

Cacio e Pepe With Caramelised Mushrooms and Onions | Dinner Recipes | Slurrp

The first time I actually heard about Cacio e Pepe was sometime in 2016 when I stumbled upon a YouTube video about the rage going on. I was so intrigued by it that I kept myself updated with everything I could lay my hands on about this new recipe on the block.

Turns out, Cacio e Pepe is very common in Roman households and is one of the most favorite homecooked recipes for Romans. It had just not entered the world of restaurants yet.

Not the case anymore, though.

Back then, I read about how Cacio e Pepe had taken over social media, with all the biggies in the food world talking about it, and also introducing it in their restaurants. This very same dish was termed New York’s “trendiest dish of 2016!”

2016 was still a formative year in pasta learning for me, so it was hard for me to believe that a pasta with three ingredients can become so popular. But all my doubts were erased when I started making it for myself.

I know I make a LOT of pasta, and I cannot get enough of it. Having said that, I can also very comfortably now express that Cacio e Pepe is one of my favorite ways to make pasta. And oh boy, is it delicious!

The sharpness of the freshly ground pepper, the magic of the reserved pasta water, the juicy spaghetti and the sinfulness of the cheese – what’s not to like? And to top it off, it goes with my constant need for tasty food that gets ready in the least amount of time and effort. And the usage of super fresh ingredients for that extra punch. A perfect dinner recipe indeed.

Coming back to facts about its origin, Cacio e Pepe is actually a Roman pasta recipe, cacio referring to cheese and pepe, to pepper.

It is traditionally served with square cut spaghetti or tonnarelli in Rome. Some chefs also prefer using rigatoni. I have used thick spaghetti, and it made a perfect recipe for me as I could slur(r)p up the cheesy goodness. Get the pun?

It is absolutely necessary that the pepper is fresh. So grind some fresh peppercorns into a powder to use here. Store bought black pepper powder will not bring out the taste freshly ground pepper will. The cheese used in the original Cacio E Pepe is Pecorino Romano. If you do not have this particular variety, you can use parmesan too.

So here is my version of Cacio e Pepe as a home cook, with no knowledge of culinary technicalities of the restaurant world. But I do have a lot of practice of making it a vital part of my dinner recipes.

[ingredients title=”Ingredients”]

100 g spaghetti
15 tbsp extra virgin olive oil
80 g butter
2 medium onions, finely chopped
200 g button mushroom, each cut in half
2 tbsp finely chopped garlic
2 tbsp freshly crushed black pepper powder
1-liter water
100 g grated parmesan cheese
Salt to taste [/ingredients]

[directions title=”Directions”]

Heat water in a pot. Add half a handful of salt to it. Addition of salt is very important in making pasta, and experts say that enough salt should be added to the water, and it should almost taste like saline water. Once the water comes to a boil, add the spaghetti and cook as per package instructions till al dente. Reserve about 100 ml of this hot, salty pasta water to be used later.
While the spaghetti is cooking away, heat about 3 tbsp olive oil in a pan. Add 1 tbsp butter to it so that it doesn’t burn. Place the chopped onions on one side of the pan and the button mushrooms on the other. Fry this while stirring occasionally till the mushrooms and onions caramelize and turn into a beautiful brown color. Season with salt.
In another pot, add almost 12 tbsp olive oil (remember this is going to be the base of this simple dish, and therefore the oil required is quite a lot). To this, add the finely chopped garlic and freshly ground pepper powder. Make sure you add the ingredients before the oil is too hot, as the flavors need to get infused into the oil. Keep the flame on low, and turn it to medium once the flavor assimilates into the olive oil.
At this point, add the reserved salty pasta water, followed by 20 g butter to the olive oil infused with garlic and black pepper. Give it a good stir to mix everything together.
Add the cooked spaghetti into this mixture, and stir. Let the spaghetti take in the flavors in that fluid. Switch off the fire once you see a good consistency. Add a generous helping of the parmesan cheese and mix it into the pasta. And serve hot! You may garnish with some parsley if you like.

[/directions]

Want more such pasta secrets? Grab them all here.

If you like this, do try it. You can follow the video along with the instructions as well. Always love hearing from you so do drop me a comment! 🙂

Ingredients in this Penne with Spinach and Corn Recipe

What makes this macaroni and cheese recipe so special?

-Probably the easiest mac and cheese recipe there is!

-The best topping (other than cheese)

Good quality macaroni is a must!

Tips To Make This Lemon Butter Garlic Pasta Taste Gourmet

Cook spaghetti as per package instructions till al dente

Add salt to pasta water

Pasta water makes all the difference

Keep flame at low for the sauce

Slurrp tip – Make sure the black pepper powder is freshly ground. It will make a lot of difference!