Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, yoghurt fusilli pasta in spinach puree. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Yoghurt fusilli pasta in spinach puree is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Yoghurt fusilli pasta in spinach puree is something which I have loved my entire life.
On this episode of Taste This, Leo makes a fusilli pasta dish with yogurt. It's a zesty pasta not only from the tang of the yogurt, but also from the hint. Fusilli is a great pasta shape for this, as the spinach is 'absorbed' by the pasta very well.
To begin with this particular recipe, we have to first prepare a few components. You can have yoghurt fusilli pasta in spinach puree using 14 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Yoghurt fusilli pasta in spinach puree:
- Take 200 g pasta
- Take 1 bunch spinach blanched and ground to a paste.
- Prepare 100 ml creamy yoghurt
- Take 3-4 miniature cabbage
- Prepare 1-2 green onions
- Make ready 1 garlic pod
- Make ready 30 g broccoli
- Get 4-5 cherry tomatoes
- Make ready 10 g red paprika flakes
- Make ready 10 g oregano
- Take 5 g black pepper
- Get 1 tbs Kashmiri mirch powder
- Prepare Salt as per taste
- Make ready 2 tbs olive oil
Spinach, artichokes, and sun-dried tomatoes taste amazing when combined together! Fresh fusilli, a corkscrew-shaped pasta, is the perfect match for tomato sauce and spinach—cooked quickly to retain its fresh flavor and texture. We're stirring sautéed shrimp, butter, and quark (a tangy, creamy cheese) into the sauce for hearty, satisfying results. A garnish of fresh basil, torn just before.
Steps to make Yoghurt fusilli pasta in spinach puree:
- Boil fusilli pasta in a pan by adding water and few drops of oil to avoid sticking.
- Let it become tender.
- Strain it under cold running water to avoid sticking of pasta with each other.
- Meanwhile wash all the veggies and chop them into small pieces
- Keep the wok on a gas on the medium flame..
- Add olive oil.Add all the veggies also simultaneously and stir fry them.Add yoghurt too
- Add grated garlic..Salt and all the spices.
- Add preboiled pasta and toss everything gently.
- Add preboiled spinach puree.Also add oregano and red paprika..
- Mix throughly.your healthy delicious innovative pasta Is ready..
This recipe uses baby spinach instead of basil for a milder, sweeter version of pesto. Throw the spinach in a food processor with pine nuts. Be the first to review this recipe. I got this recipe off of the back of a packet of Knorr Italian Sides Four Cheese Pasta Spiral Pasta in a Parmesan, Romano, Blue & Cheddar Cheese Flavored Sauce. Spinach, toasted pine nuts, and a splash of lemon juice make a fresh, flavorful sauce for this classic corkscrew pasta.
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