Quinoa Pasta in Red Sauce
- Prashansa Ranjan
- Sep 6, 2020
- 2 min read
These unprecedented times have made everyone look for healthier options for food. This recipe is one that is gluten-free and dairy-free. Pasta is a good option to have as an evening snack or even when served with some garlic bread. This is the recipe with red sauce if you wish to have white sauce which is dairy-free gluten-free, then add the cashew vegan dip instead of the red sauce mentioned here.
Ingredients:
Half cup each of diced onions, capsicum, carrots, french beans, and tomatoes.
Half cup of sweet corn and green peas.
A packet of quinoa pasta- store-bought.
Olive oil for cooking.
Dried leaves of basil and oregano- half teaspoon.
A tablespoon of freshly cut coriander leaves for garnishing.
Half cup of homemade tomato ketchup and schezwan sauce.
4-5 green chillies sliced.
4-5 cloves of garlic finely chopped.
Salt to taste.
How to Prepare:
First, take a saucepan and pour in a tablespoon of olive oil in it. Let the oil warm-up. Add a pinch of dried basil leaves and oregano leaves in it. Let them warm up.
Add diced onions into it. Let it cook till translucent. Need not turn them brown.
When the onion is done, add capsicum, carrots, french beans, sweet corn and green peas. All have to be diced and washed in plain water before cooking.
Cover the pan and cook in medium flame.
Let the vegetables be parboiled. Add salt to taste. It should take 10-15 minutes, in a covered pan, medium flame with occasional stirring.
Simultaneously, boil the pasta. For this, take 4-5 cups of water and let it boil. Add the quinoa pasta into it. With occasional stirring, let the pasta boil at slow flame. Add a pinch of salt into it and few drops of olive oil.
Post 10-15 minutes, strain the pasta using a sieve and run it under some cool water. Let it cool down and drain out the remaining water.
For preparing the red sauce, in a saucepan, pour in some olive oil. Once it warms up, add finely chopped garlic and sliced green chillies into it. Let the chillies flutter.
Then, grind the tomatoes to form a smooth paste. Add this tomato paste to the saucepan. Keep constantly stirring and let it cook.
Once the tomato paste has cooked, add half a bowl of schezwan sauce and tomato ketchup to it. Stir it well. Check for salt and add if needed.
To bring in some tangy taste you may add two-three drops of vinegar.
Let this sauce cook on medium flame, uncovered, with constant stirring for 5-10 minutes. This prepares the red sauce.
To finely serve the pasta, add all these prepared things together.
Mix the red sauce with some veggies and toss in the pasta as per your need and liking.
Toss it in medium flame for 5-10 minutes. It's needed for the sauce to seep into the pasta to make it juicy in taste.
Once, done, serve this pasta with some garnish of freshly cut coriander leaves and basil leaves.
To make white sauce pasta, you can add either white sauce (if you want a dairy version ) or you can add the vegan cashew dip to make a dairy-free white sauce pasta. If you like the pasta in pink sauce, then simply mix the red sauce with some white sauce/ cashew dip and you are ready to go!
Happy Quinoa-ing!
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