Wednesday, August 12, 2009


Ingredients2 liters water
250 g Pasta (any shape of your choice)
2 cloves garlic finely chopped
50gm Chicken optional
½ tsp Black Pepper powder
50gm butter
4 tbsp Fresh cream
Hand full each of onion, capsicum, cabbage & carrot (cut lengthwise)
OR any vegetable of your choice
½ tsp dried basil
½ tsp dried oregano herb
½ tsp dried thyme
½ tsp oregano (Ajwain)
50 g Parmesan cheese, grated
Salt to taste
1 tbsp chopped parsley to garnish

For White sauce2 tbsp Butter
2 tbsp refined all purpose flour (Maida)
150ml Milk

For White sauce1. Melt butter in pan
2. Add refined flour (maida) to it and roast it for 2-3 min on low heat ( flour color shouldn’t change)
3. Add milk slowly, drop by drop to the pan and keep stirring to avoid lumps
4. The sauce ends into thick consistency
5. Season it with ¼ tsp salt

For Pasta1. Bring water to the boil add ½ tsp salt, add the pasta and boil for 12-16 minutes, then drain excess water in a strainer.
2. Heat butter in a large frying pan add oregano seeds, garlic, onion, capsicum, cabbage, carrot and ¼ tsp salt and ¼ tsp black pepper. Stir fry for 2-3 min. keep it aside
3. Separately stir fry chicken strips in butter and pinch of salt and pepper.
4. Mix together pasta, fried vegetables, chicken (optional), cheese & white sauce & cream, mix well.
5. Season it with thyme/ basil/oregano herb or all three herbs
6. Garnish it with chopped parsley


Anonymous said...

u made it easier for me. thanx

hastha said...

what do you mean by fresh cream?

Akanksha Verma said...

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if you are ok then mail me your short bio and pasta/spaghetti recipe to
Check my website here