Skip to main content

Fusilli with Garlic, Mint and Cream

I was home alone yesterday & I did not know what to cook for dinner just for me. So I went to the kitchen, opened the fridge & found double cream (whose expiry was about to get over & I had to use it before that), few herbs & few other vegetables (which I did not want to touch). Then I went to my pasta cupboard (Yes...I keep all kinds of Pasta just to prove myself, how much I love Italian ;).

So I picked up "Fusilli", which is a long, thick, corkscrew shaped pasta & ended up making a quicky 15 min Italian dinner and relished alone....:)

Ingredients:
  • 300 gm Fusilli (or any other pasta you like)
  • 2-3 cloves of Garlic (finely chopped)
  • 150 ml of double cream
  • 1 tbsp fresh mint (finely chopped)
  • 2 tsp of parmesan cheese (grated)
  • 1 tsp of extra virgin olive oil
  • salt and pepper for seasoning
Optional:-
  • 1 carrot (julienne slices/thin strips)
  • handful of beans (tips chopped)
Method:
  1. Bring water to boil in a saucepan & add the fusilli & let it cook for 8-10 min. Add some salt and a bit of oil into the water. If you want, put the carrots & beans too in the boiling water with the pasta.
  2. Drain the cooked pasta. If you have put the carrots & beans, pick alone the boiled beans and keep it separately.
  3. In a saucepan, pour the EV oil & roast the chopped garlic for a minute. Then tip the pasta into it & pour the cream, mint leaves & toss everything together.
  4. Season the pasta with salt & pepper and sprinkle on some parmesan cheese. Serve hot & with the boiled beans on the side.
Alternative Method:
  • 140 gm of Ricotta cheese
  1. Beat the ricotta, roasted garlic, cream & chopped mint together in a bowl until smooth. Then pour the cheese mixture to the cooked pasta and toss together.
Labels:

Comments

Post a Comment

Popular posts from this blog

Ulli Chammanthi (Onion Chutney)

"Ulli Chammanthi" is the very famous chutney of Kerala.Needless to say, my favourite too. One in every 3 houses in Kerala will definitely have Ulli Chammanthi for their breakfast. It usually compliments well with idlis and any type of South Indian Dosas. My mom-in-law makes it super-duper delicious. If you get a good home made Ulli Chammanthi, then don't even think of counting the number of idlis or Dosas which go inside your tummy. :) "Ulli" in Malayalam means Onion and "Chammanthi" means Chutney. No coconut required unlike other Kerala dishes, but we definitely leave the Malayalee imprints in every Kerala dish, so we drizzle a generous amount of coconut oil. :) Please do try making it at home and you will see people lick off their plate even after the idlis and dosas are long gone. :) Ingredients: 5-6 medium onions (peeled and cut into chunks) 1 tomato (cut into chunks) 3 whole dry red chillies 1 tbsp of cooking oil salt to taste coconut oil to driz...
Post a Comment
Read more

Anniversary & Pouring Awards with Pista Kulfi

Took a break from blog & cooking for a couple of days as I was in a mood to celebrate!! That's right, Arun and I celebrated our 4 years of married life on 10th June. Phew, time truly flies in just a snap!! (Below is our wedding snap, a perfect South Indian Wedding shot...please don't laugh at it.;). So I was in no mood to cook that day & told Arun that the meals of the day will be either frozen, take away or a dine out. He preferred the third one. ;) So we went to one of our favourite food joints {Did I tell you, that we live in a place called Chesterfield, a Historic Market Town in UK & don't have much choices around here ;)}, "Frankie & Benny's."My god, we both die for those thin crust Italian Pizzas & the cheesy gar(lick)y bread which melts in your mouth like a candy floss...Aah! Now, I have to tell you what we ordered, because it was that good. ;) For starters, we ordered their famous garlic bread with crispy coated chicken ...
24 comments
Read more

Naankhatai

Naankhatai is to India as S hortbread is to Scotland,    Naankhatai is an Indian shortbread (originally brought by the Iranians to India) quite similar to a Scottish shortbread but only more soft, more crumbly and more delicious. I like to call them the "Indian white Bakery biscuits" because I have always seen them stored in those big cookie jars in front of the bakery till counters. For me, these white dome shaped cookies always stood out from the other cookies.  This 3 ingredients cookie is super easy to bake plus there are no eggs involved so Hello Vegetarians!! One can always experiment with a combination of flours (gram flour, corn flour, semolina, etc) but being me I went for the most tastiest and a slightly unhealthy version of using only refined flour. Do try any version you like but do not forget to dunk these melt in the mouth cookies in  your masala chai and go mmmmm....:) Happy Baking!!   Ingredients: 1 cup all purpose flour 1/2 cup butt...
Post a Comment
Read more