Saturday, December 23, 2017
December 23, 2017
Vegetarian Spaghetti Recipe (with almond mint pesto)
Ingredients (240 ml cup used)
½ cup mint leaves (adding more mint leaves can leave a bitter or pungent taste)
180 grams dry spaghetti (cooked in lot of water till al dente)
1 large onion
2 garlic cloves
½ tsp cumin
1 green chili
20 roasted almonds (consider using blanched if you have)
Salt to taste
Few drops of lemon juice
2 tbsp. Peanut or sesame oil
How to make the recipe
Bring water to a boil in a large pan, add spaghetti and cook till al dente. Follow the instructions on the pack for best results. Drain off the hot water, rinse in lot of water and drain in a colander
Wash mint leaves in enough water and drain the water
Powder the almonds coarsely and then add the other ingredients except oil and blend them to a coarse paste. Smooth or coarse is your choice.
Add the pesto and oil to the cooked spaghetti and toss everything well.
Serve with a bowl of soup.
Variations 1.You can garnish with some blanched roasted almonds too. 2.You can use ¼ to half a cup of cilantro for making the pesto. 3.Some of the other ingredients that can be used are a chili flakes, pinch of powdered cinnamon or few roasted sesame seeds. you can just try to include whatever flavor you like.
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My name is Ravi. I am Indian Foodie. Mona lisa is my beautiful lady. We joyfully run this blog together full time (more on that below).
Being from Indian origin we have plenty of food recipe in our disposal; weather it is from South, North, East or West India. We Indian love to cook delicious food and like to share it with others. We come from a family of fantastic cooks and I’m here to share generations of Indian recipes that are homey, fresh, healthy, and family-friendly. You will lick your fingers clean after getting all our recipes, all are mouth watering recipes. We also have unique and decadent desserts from Indian origin.
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