Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, healthy tiranga pasta (tri colour pasta). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
These are red sauce pasta, white sauce pasta and green sauce pasta. Tricolor rotini gets its green color from dehydrated spinach powder, its red color from dehydrated tomato or beet-root powder and its plain color from the durum semolina wheat used to make the pasta. The coloring agents do not add significant nutrients to rotini. • Satvik Aahaar: Ayurvedic Cooking • Making healthy foods tasty • Cooking tasty stuff healthy way • The goodness of various spices, vegetables, fruits, milk.
Healthy Tiranga Pasta (Tri Colour Pasta) is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Healthy Tiranga Pasta (Tri Colour Pasta) is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have healthy tiranga pasta (tri colour pasta) using 64 ingredients and 25 steps. Here is how you cook that.
The ingredients needed to make Healthy Tiranga Pasta (Tri Colour Pasta):
- Prepare 2 &1/2 cup multigrain fusilli pasta
- Take 1 &1/4 ltr water (for cooking Pasta)
- Get 2 tsp salt
- Take 1 &1/2 tbs oil
- Get For The White Sauce :
- Make ready 1& 1/2 tbs Butter
- Prepare 1&1/2 tbs whole wheat flour
- Prepare 1 &1/2 cups milk
- Make ready 1 tsp mixed herbs
- Make ready 1/2 tsp black pepper powder
- Make ready to taste salt
- Prepare For The Red Slow Roasted Tomato Sauce :
- Prepare 5 tomatoes
- Take 1 small onion
- Take 5 large garlic cloves
- Get 1/2 tsp sea salt
- Prepare 3 dry red chillies
- Make ready 1/2 tsp mixed herbs
- Get 3 tbs olive oil
- Take 2 tsp sugar
- Make ready to taste salt
- Make ready For The Green Spinach Sauce :
- Take 1/2 bunch spinach (palak)
- Get 10 almonds (blanched and peeled)
- Make ready 3/4 tsp mixed herbs
- Prepare 1/4 tsp black pepper powder
- Prepare to taste salt
- Prepare For The Red Pasta :
- Take 1 3/4 cups boiled pasta
- Take 1/2 red bell pepper
- Make ready 1/2 medium onion finely minced
- Make ready 1/4 tsp black pepper powder
- Make ready to taste mixed herbs
- Make ready 3/4 cup red slow roasted tomato sauce
- Take 1/4 cup white sauce
- Prepare to taste salt
- Take 1 tbs olive oil
- Prepare 1 tbs butter
- Make ready For The White Pasta :
- Make ready 1 3/4 cups boiled pasta
- Prepare 1/2 medium onion diced
- Take 75 gm mushrooms chopped into four
- Get 3/4 cup tofu diced
- Make ready 1/4 tsp black pepper powder
- Prepare mixed herbs as desired
- Take to taste salt
- Make ready 1 tbs olive oil
- Make ready 1 tbs butter
- Get 3/4 cup white sauce
- Make ready For The Green Pasta :
- Make ready 1 3/4 cups boiled pasta
- Take 2 large garlic cloves
- Get 1/2 medium onion diced
- Prepare 1/2 green bell pepper diced
- Take 1/2 cup broccoli florets
- Make ready 1/2 cup diced zucchini
- Make ready 2 basil leaves…. finely chopped (optional)
- Make ready 1 tbs finely chopped celery stalk (optional)
- Prepare 1/4 tsp black pepper powder
- Take to taste mixed herbs as desired
- Make ready 1/4 cup white sauce
- Take 1 tbs olive oil
- Prepare 1 tbs butter
- Prepare to taste salt
Vitamin and Iron enriched rotini, suitable for anyone with allergens and dietary restrictions; Kosher certified. Look for the tri-color pastas for a different and fun way to eat. Mix in some chickpeas and mushrooms for some added flavor, and stir in with a spoonful. It is less processed, has less chemicals, and is a healthier choice.
Steps to make Healthy Tiranga Pasta (Tri Colour Pasta):
- To make Tiranga Pasta, start with making the white sauce first and at the same time, roasting the tomatoes for the red sauce.
- Heat the olive oil and add the crushed garlic, deseeded dry red chillies and the mixed herbs. Mix well and set aside.
- Halve the tomatoes and the onion and place them on a greased baking tray with the cut side facing upwards. Drizzle the infused olive oil along with the garlic and chillies on them.
- Sprinkle some sea salt and bake in a preheated oven for about 30 minutes at 220° C.
- In the meantime, to make the white sauce, heat a saucepan and add oil and butter to it. When it heats up add the whole wheat flour and saute. Whisk well so that there are no lumps.
- Add the milk, very little at a time and keep whisking to smoothen out any lumps.
- Add the mixed herbs, pepper powder, and salt to taste. When the sauce thickens out a bit, switch off the flame and set aside. It might yield approximately 1 1/2 cups sauce.
- Next, to make the green spinach sauce, blanch the spinach for two minutes in hot water and then immerse in ice cold water. Drain and set aside.
- Blanch almonds in a similar manner and peel them. Grind them together with the blanched spinach to get a smooth paste. It will yield approximately 3/4 cup paste. Set aside till further use.
- When the tomatoes are roasted, cool and grind them to get a smooth paste along with the sugar and salt to taste. Set aside till further use.
- Now for the final step of making the Tiranga Pasta, start with boiling the pasta.
- Heat water for cooking the pasta and add salt and oil to it. When it comes to a rolling boil, add the pasta and stir.
- Boil till the pasta is al-dente. Reserve about 2 cups of the pasta water and drain the pasta. Rinse the pasta with normal water and set aside in a sieve.
- To make the red pasta, heat a saucepan and add oil and butter to it. Add the minced onion and diced red bell pepper and saute for about five minutes.
- Add the slow roasted tomato sauce, mixed herbs, pepper powder and mix. Add in the white sauce and mix well.
- Add boiled pasta, salt to taste and mix. If required add some reserved pasta water to dilute it a bit.
- To make the green pasta, heat another saucepan and add the oil and butter to it. Add the finely minced garlic and saute for about half a minute.
- Add the diced onion, green bell pepper and broccoli florets and saute on high heat stirring constantly. After about 4-5 minutes add the zucchini and saute further for a few minutes.
- Add the the spinach puree, mixed herbs, pepper powder and mix. Add in the white sauce, boiled pasta and salt to taste. Mix and add some reserved pasta water if required to dilute the mixture.
- To make the white sauce pasta, heat another saucepan and add the oil and butter to it. When it heats up add diced onions and mushrooms and saute on high heat. Saute till all the water released by the mushrooms evaporates.
- Add the diced tofu and some salt and pepper and saute for a minute or two.
- Add the white sauce, mixed herbs, pepper powder and mix. Check seasoning and adjust. If required, add the reserved pasta water to dilute it a bit.
- Serve this delicious and healthy combination of Tiranga Pasta on Independence or Republic Day to family and friends.
- Or serve it on any other other occasion for a delicious meal!
- Note : The slow roasted tomato garlic sauce and the white sauce can be prepared a day in advance and store in the refrigerator to be used later. This helps in considerable reduction in the overall preparation time and can ease the pressure a bit if cooking in large quantity for a party!
Pasta comes in many different forms, including lentil pasta, chickpea pasta and zucchini noodles. Non-flour pastas are having a moment: You can now eat pasta made from brown rice, quinoa, lentils, chickpeas and more. But are they really healthier than the real deal? I love the Tri Color Pasta Salad for lunch, or as a side dish. However, sometimes I want something a bit richer.
So that’s going to wrap it up for this special food healthy tiranga pasta (tri colour pasta) recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
