Veggie Mayo Pasta recipe by Tarla Dalal


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Veggie Mayo Pasta Preparation Time: 20 minutes Cooking Time: 9 minutes Serves 2 ¾ cup sliced coloured capsicum (red, yellow and green) ½ cup sliced zucchini ¼ cup blanched broccoli florets ½ cup boiled sweet corn kernels (makai ke dane) 3 tbsp eggless mayonnaise 1 cup cooked macaroni, refer handy tip 2 tbsp butter 1 tbsp finely chopped garlic (lehsun) 2 tsp dried mixed herbs 1 tsp chilli flakes Salt to taste 1 cup drained pasta water, refer handy tip 1. Heat the butter in a broad non-stick pan, add the garlic and sauté on a medium flame for 30 seconds. 2. Add the coloured capsicum and zucchini and sauté on a high flame for 2 minutes. 3. Add the broccoli florets and sweet corn kernels, mix well and cook on a medium flame for 1 minute, while stirring continuously. 4. Add the drained pasta water, mix well and cook on a medium flame for 1 minute. 5. Add the mayonnaise and mix gently using a whisk till no lumps remain. 6. Add the dried mixed herbs, chilli flakes and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. 7. Add the macaroni and cook on a medium flame for 2 minutes, while stirring occasionally. Serve immediately. Handy tip: After cooking the macaroni, don't throw away the water in which it is cooked. Retain the water to add at step 4.