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people
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Ingredients
Orange Pasta
- 100 gm penne pasta boiled
- 1 & 1/4 cup tomato puree
- 1/2 cup pumpkin puree
- 3/4 cup red pepper puree roasted
- 1/4 cup pine nuts or walnuts
- 1/2 tsp oregano
- 1/2 tsp paprika
- 1 tbsp olive oil
- salt to taste
- pepper to taste
White Pasta
- 100 gm penne pasta boiled
- cheese sauce
- salt to taste
- pepper to taste
- paprika
- oregano
- dried basil leaves
Green Pasta
- 1/4 cup pine nuts or walnuts
- 1 packet basil leaves fresh
- 1 tbsp olive oil
- 1 tbsp cheese grated
- salt to taste
Ingredients
Orange Pasta
White Pasta
Green Pasta
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Instructions
For orange pasta
- Grind the pine nuts and add the tomato puree to it, to get a thick sauce. Keep it aside.
- Heat the oil in a pan, add the puree mixture, salt, pepper and the remaining spices. Allow it to be cooked to 5 minutes.
- Use vegetable stock or water if it gets too thick.
- Stir in the pasta and let it cool for 1-2 minutes
For white pasta
- Melt the ghee or margarine in a pan, add the flour and sauté on a slow flame for 1/2 minute or till you get aroma of cooked flour.
- Add the milk gradually, while stirring continuously, so that lumps do not form. Bring it to a boil.
- Add the cheese, salt, pepper, all herbs, mix well and heat till the sauce thickens.
- Stir in pasta and let it cool for 1-2 minutes.
For green pasta
- Combine pine nuts with other ingredients in a blender and blend into a smooth paste.
- Heat the oil in a pan, add the pesto, cream, salt, and pepper and bring to a boil.
- Add the boiled penne pasta and toss gently in the sauce till it is well coated.
How to proceed
- In a plate, first put the orange pasta, then below it the white pasta and finally the green pasta. In the middle you can put some sliced black olives.
- That's it. Have a delicious Independence Day. 🙂