Jan 30
A pasta recipe inspired by Brian, one of the quickest, tastiest cooks i have had the pleasure to whip up stuff with … Yesterday was Bansal’s Birthday and i was quite limited by the ingredients available to cook something up, so i remembered one of Brian’s creations and made this recipe up… instead of the basil leaves i used tulsi leaves from their plant at home and used just plain chesse instead of the parmesan… needless to say it tasted heavenly 
Half a Packet of spaghetti
1 big Broccoli head
2 medium sized carrots
a handful of french beans
a packet of mushrooms
Olive Oil
10-12 Basil leaves
2 pods of garlic
1/2 of a small packet of cream
2 tablespoons of grated Parmesan cheese
Add half a packet of whole wheat spaghetti (choose any italian brand coz the italian goverment has very strict rules about how their pasta should be and all italian companies mandatorily follow those guidelines) to boiling water along with 1 tablespoon of olive oil and salt to taste. Cook according to directions on the package, usually 8-12 minutes. The spaghetti is cooked when you can easily cut it with a spoon. Please don’t overcook it, and make it become like dead worms… i have seen a lot of people pressure cook (!!) pasta which is perhaps the worst thing you can do to it Drain out the water and keep the cooked spaghetti aside.
While the spaghetti is cooking, chop up into thin florets the broccoli, into thin strips the carrots, into chunky pieces the mushrooms (you can use oyster mushrooms too) and into long, thin slices the french beans. Finely slice the garlic. Heat a generous amount of Olive oil in a heavy bottomed pan and add the garlic and cook till browned, add 10-12 fresh basil leaves and salt to taste to this and cook for about a minute. Then add the veggies, first the french beans, then the carrots, then the broccoli and finally the mushrooms and cook for a bit on high heat. I like my veggies crisp, so i don’t cook for too long.
Add the spaghetti to the cooked veggies. Add half a packet of cream to this and mix throughly, so that the veggies and the pasta gets properly coated with the cream. Empty the entire thing into a serving dish and top with some grated parmesan cheese. Serve hot with toasted buttered whole wheat or multi grain bread. I like tot drizzle some extra virgin olive oil onto my pasta before eating it
It’s pretty heavy and can easily pass off as a main course in a meal, to be supplemented by a nice soup and a salad.
Jai Gurudeva!
love
bawa
(3 votes, average: 3.33 out of 5)
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Tags: Main course, Pasta, side, Spaghetti
Bawa, do you always carry Olive Oil while traveling?
Jai Guru Dev.
Hi! I have always wondered why your dishes are very rich (You use a lot of cream and cheese and olive oil). Why dont you also post simple recipes with locally and commonly available ingredients?
Jai Gurudev
indu
My recipes do include cream or cheese but very little … and so they are far from rich … an aloo paratha will be MUCH richer than any recipe on this blog
Olive oil i use coz i simply love the taste … you can experiment with other oils … for me nothing beats olive oil
and ok … i will post a few recipes using ONLY indian ingredients too … and there will be no cream in them … is ghee allowed though?
…Seems to be delicious
…
Jai Gurudev
Parmesan and some other cheeses contain RENNET… its an enzyme obtained from the Calf’s stomach… ( Cow’s offspring)… many Calves are killed just to obtain RENNET because Cheese production is a big industry in the West.
so avoid eating Quark,Parmesan, Gouda and many other cheeses… you can wikipedia the information on RENNET .
JGD.
All these cheeses also have veggie versions available very easily, esp. in the Indian market
So yes, definitely check the labels on the cheeses (and other things) you buy … but know that v good veggie cheese is quite easily available
lol Bawa you are so sweet
and this is the kind of spaghetti i relish!! hugs
Dear Bawu,
Tu si gr8 ho………..I really like your recipe because from long time I have pasta at home but I was looking for recipe and today I got it…………thanks……
Jai Guru Dev……………
umm… that will be really nice bawaa…. and those few drops of ghee would add up to the nice aroma…..
We always like and enjoy other varities of food from different places.
some how, there is always that personal feeling towards the food of the place we belong to and mainly those prepared at home….
eg: these roasted peanuts with kishmish…. yaya i know, full of fat, sweet and natural…
And U know there are some people who go to a party and on returning eat curd rice of home … then only they will feel complete and sleep well..
These are some things related to some intimate feelings.
Just like that, i love our indian market … the smell, the noise, layered veggies, bargaining, crowded, crushing and pushing (it used to be a game to me,positioning behind my grandmom, i always take care not to touch in the crowd)…. it is alll the lovely atmosphere.
Dont u remember the story of the lady selling fish, had to spend a night at the jasmine sellers house. The fish seller could not sleep with the jasmine smell in the house, untill she put her fish basket under her nose…. eeeeeeeee
Soo, these are some intimate things that we carry along…
But during the course of the time, we do understand that the negative part of few things got to be given off for a larger good.
So..ufffffffff… we give offfff
Wow bau i just lurrrvvvvvvvv some of your pasta recipes , and altough they do contain cheese and cream , theyre light and healthy and tasty and i love the way you use herbs and olive oil and mix n match ingredients to create a wonderful dish…..i tried this one out with penne as i couldnt get spagetthi believe me it turned out really tasty…..thank you …JGD…..
bawa could u please another ingredient instead of mushroom?i hate mushrooms plz
oh my… you are missing out on my absolutely favourite type of food … there are sooo many kinds of mushrooms and all have such lovely flavours and tastes and textures … each has their own personality almost
make the mushrooms following the recipes on the blog and you might just start to like them
Loved the recipe!! Yummm!!
How about adding a few drops (BIG:D) of soy souce while cooking the vegetables? It will add a tangy flavor to the dish.