Schezwan Pasta

Whenever I prepare ven pongal or upmas, my children have no choice but to end up searching for pickles and sambar.  Even if I make chutneys as side dish, they'd prefer left-over sambar (or freshly made) or pickle.

But if the meal is pasta, there wouldn't be any noise in kitchen and no searching around. I just happen have store-bought sauces and various types of pastas in handy. They're all cooked with fusion most often.

Ingredients:
Bow-tie pasta - 3 cups
White onion - 1 (chopped)
Garlic - 4 cloves (peeled & finely-chopped)
Green bell pepper- 1 (chopped in small pieces)
Desi coriander leaves - few (finely-chopped)
Tomato ketchup - 1 tsp.
Schezwan sauce - 3 tbsp.
Oil -  1 tbsp.
Salt (to taste)
Pasta seasoning
Garlic herb seasoning

Method:
Cook the pasta in water with required salt and few drops of oil till they become soft.
Drain the water and keep the pasta aside.
Heat the oil and add onions, garlic and bell pepper and sauté for 2 minutes (no need to brown the onions).
Sprinkle pasta seasoning, garlic herb seasoning, tomato ketchup, Schezwan sauce, coriander leaves and sauté.
Finally add the pasta and mix well.

Posted in: