Food · Indian/Asian Cuisine · Slimming world · Uncategorized

Indian spiced papardelle with purple sprouting broccoli.

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Indian spiced Papardelle with purple sprouting brocoli by Chinskitchen

In our household you will always find a huge variety of pasta from mini pastas for soups to large pastas as its part of our staple diet. One thing that attracted me to join slimming world is that you can eat unlimited pasta in vast quantities but still loose weight. I remember questioning this twice and my consultant kept saying yes unlimited wow what more can you ask for. I have been a member of slimming world for about two years now and have had great fun creating healthy pasta dishes. My husband absolutely adores Italian food and he always had the tendency to order cream based pasta main one being Gorgonzola. Till date he will still choose a cream based pasta dish from a restaurant menu but not as much as he used to. To keep our palates entertained I like to experience with different herbs and spices. This italian pasta dish has twist of indian spices including garam masala. The addition of this spice complements the sweetness of vegetables and the thick ribbon pasta binds all the flavours together.

Serves: 2
Slimming World Syns per serving: 1.5 (without cheese)

Ingredients:

200g Purple sprouting broccoli or any broccoli
250g Papardelle Pasta
2 Tbsp Cumin Seeds
1 medium/large onion chopped
1 large red pepper cut into julienne strips
2 Carrots cut into julienne strips
4 cloves garlic sliced
1 Tbsp grated ginger
1 Tsp salt or to taste
1 Tbsp Tomato ketchup
Tabasco sauce- to taste
1 Tsp Olive oil
1 Green chilli chopped
1/4 Tsp Garam Masala
30ml Water
30ml Pasta water

Method:

1. Heat oil in a pan, add cumin seeds,garlic and onions, sauté till for 2 mins, add ginger and chilli and sauté for another minute.

2. Add all the vegetables, salt, garam masala and water. Cover the pan and cook for 10 minutes.

3. In the mean time cook the pasta to al dente according to instructions in pack. Drain pasta but leave about 30ml of pasta water.

4. Vegetables should be cooked but still crunchy. Once pasta is cooked add it to the vegetables with the pasta water. Add ketchup and Tabasco and stir.

5. Serve it hot.

pasta

2 thoughts on “Indian spiced papardelle with purple sprouting broccoli.

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