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Pasta with Pickled Ginger

Published under: ItalianPasta

Pasta – 150 gms
Coconut Milk – 200 ml
Olive Oil – 1 tblsp
Pickled Ginger – 3 tblsp
Green Capsicum – 1, seeds removed and cut into circles
Oil – 1 tblsp
Tomatoes – 3, seeds removed and cut into circles
Dill – 1 tsp, dried
Salt to taste

1. Boil the pasta in salted water till cooked but not overcooked.
2. Drain excess water and add 1 tbsp olive oil so that the pasta does not stick.
3. Heat a non-stick pan and add the coconut milk.
4. Heat the coconut milk and mix in the pasta, dill and pickle ginger.
5. Cook the pasta in coconut milk over medium heat for 2 to 3 minutes and then switch off the heat.
6. If there is any coconut milk remaining it will get absorbed into the pasta as you leave it for a while.
7. Heat the 1 tbsp oil and fry the capsicum till a little brown.
8. Mix in the tomato slices and fry for a minute more.
9. Garnish the pasta with these fried slices of capsicum and tomatoes.

Anjali Anand
Anjali Anand
Anjali is a visionary woman entrepreneur with extraordinary talents. With 11+ years of experience in the L&D industry, she is the co-founder of a health food start-up empowering people to stay fit through food. Anjali has won numerous accolades including Upcoming Women Entrepreneur of the Year and Visionary Women's award for Innovation in Entrepreneurship. She has also been invited to participate in various programmes on leading TV channels.

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