Veggie Layered Pasta

Posted: March 2, 2013 in International, Italian, Pasta
Tags: , , ,

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I love Italian food whenever the cravings for something cheesy sets in. Italian cuisine is one of the oldest in the world, which can be traced back to the 4th century BC. Italian cooking is wholesome and flavorful. The most essential part of Italian cooking is Olive oil. So never try to replace it with any other oil as the dish will loose its authenticity. For me Italian food never completes without flavor of garlic. Garlic works magic with this cuisine and its characteristic flavor adds dimension to just about any dish. Here is my own version of Italian style layered Pasta. This oregano-flavored, tangy, crunchy macaroni pasta uses minimum of cheese and tastes delightful. But cheese lovers can increase the amount of cheese as required.

Ingredients :-

Green Peas
2 cup
Mushrooms
20-25
Potatoes, cut into Roundels
2 large
Macaroni
1 cup
Butter
6 tablespoon
Ginger, Chopped
1 inch piece
Onion, Cut into Rings
1 medium
Sugar
To taste
Garlic, Finely chopped
10-12
Tomato Puree
3-4 tablespoon
Black Pepper Powder To taste
Dried Parsley leaves
1 teaspoon
Dried Oregano
1 teaspoon
Olive Oil
1 tablespoon
Salt
To taste
Parmesan Cheese
1/4 cup
Lime Juice
1 teaspoon

Method :-

  • Parboil the potatoes in plenty of salted water.
  • In other pan boil the macaroni as instructed till its al dente (firm but not hard).
  • Drain and set aside both potatoes and macaroni.
  • Blanch the green peas for three-four minutes. Separate the caps and stalks of mushrooms.
  • Heat two tablespoons butter in a pan, add ginger and onions rings and saute for two-three minutes.
  • Add peas, sugar, salt, a pinch of oregano and parsley leaves and cook for another two minutes.
  • Heat two tablespoons of butter in another pan and saute garlic for a minute.
  • Add mushroom caps and toss on a high heat for two minutes.
  • Add tomato puree, salt, pepper powder and continue to cook for two-three minutes more.
  • Heat the remaining butter in a third pan. Add a pinch of oregano and parsley leaves to it. Saute the parboiled potato slices along with salt for three-four minutes or until golden brown.
  • In the same pan add olive oil and add rest of the oregano and parsley leaves. Add the boiled macaroni and give it a good mix. Turn off the heat.
  • In a serving plate, pile up the peas, arrange macaroni and then mushrooms on top of it. Arrange the potato slices around the peas.
  • On top drizzle the lime juice and sprinkle Parmesan cheese. Serve hot.

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Note :-

  • If you are in mood of more creamy texture you can increase the amount of cheese.
  • Instead of  butter you can use olive oil.
  • You can use any kind of pasta you like.
  • You can add any type of cheese like Romano, Mozzarella etc.
  • If available use fresh Parsley leaves instead of dried one. Nothing can beat fresh produce.
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