Fusion Fusilli
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February 5, 2024
easy
Fenugreek leaves, garlic and pasta are a great combination. A hearty dish that creates an amazing flavour from Fenugreek…. a super-food. A truly magnificent, vegetarian dish made with a few simple ingredients. Enjoy!
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Ingredients
Adjust Servings
| 2 cups frozen fenugreek leaves | |
| 2 cups fusilli (spiral shaped pasta) | |
| ½ cup olive oil | |
| 3-5 grated garlic cloves | |
| 1 bunch finely chopped scallions | |
| Salt to taste | |
| 1 cup Passata or crushed tomatoes | |
| 1 red bell pepper cut into small pieces | |
| 1 tsp cumin powder | |
| 1 tsp cayenne pepper | |
| ½ tsp paprika | |
| Salt to taste | |
| 150 gm grated paneer or cheese - reserve some for garnish | |
| ¼ cup chopped cilantro | |
| Garlic bread |
Directions
1.
Defrost the fenugreek, squeeze water and chop.
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2.
Cook pasta in a large pot of boiling salt water, stirring occasionally, until al dente. Drain and reserve a cup of the water.
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3.
Heat oil in a pan, stir-fry garlic, and scallions till onions are translucent.
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4.
Add the fenugreek, salt and stir-fry for 10 minutes.
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5.
Add passata, bell peppers, cumin, cayenne pepper, paprika, and pasta liquid. Mix, cover and simmer for 15 minutes.
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6.
Add fusilli and stir to coat the pasta with the sauce. Add some cheese and cilantro, stir until warmed through.
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7.
Garnish with more grated cheese and serve hot with garlic bread.
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8.
TIP: You can use fresh fenugreek leaves - strip the stems off the leaves, and wash thoroughly.
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Notes
Remember to serve it with Love!
