Veg Pasta with Homemade Tomato-Basil Sauce and Bechamel Sauce

Basil Leaves are very rich in anti-oxidants and most importantly they have a rich aroma. And its one of the main ingredient in any Italian dish. I had bought fresh basil leaves and instant thought in my head, Pasta :-)   My most favorite cuisine is Italian and Pasta with red sauce or bechamel sauce is my most favorite. Here I'm posting recipe for Tomato-basil sauce, Bechamel sauce and Veg Pasta.

Tomato-Basil Pasta Sauce
Ingredients
- 7 ripe Tomatoes
- 20 basil leaves
- 1 tbsp minced garlic
- 1 tbsp chilli flakes
- 2 tsp Italian herbs
- 2 tsp Pepper powder
- salt to taste
- 1 tbsp olive oil

Method

1. Pressure cook the tomatoes for 2 whistles with very litte water. Peel the skin, let it cool down. Later put it in a mixer and pulse them once or twice jus for 2 seconds. 
   
2. In a pan, add olive oil. Once heat, add the minced garlic, chilli flakes and basil leaves. Fry until garlic turns little brown 
   
3. Then add the onions and saute until translucent. 
   
4. Add the blended tomatoes, pepper and salt. Let it cook for 10-15 mins until oil separates. Stir occasionally. 
   
5. Garnish with basil leaves. Top this sauce for pasta. 
   

This sauce can be refrigerated for one week. Make sure to add 2tsp olive oil before storing in fridge.

Bechamel Sauce

This sauce is not recommended for weight watchers, anyways occasionally this can be consumed. You can replace with low fat ingredients wherever possible.

Ingredients

- 2 tbsp butter

- 2 tbsp All purpose flour (Maida) or corn starch

- 15 big spinach leaves

- 350 ml Milk

- 3/4 tbsp minced garlic

- 1 tbsp finely chopped onion

- 1 bayleaf

- 2 tsbp cheese (cheddar or Parmesan or amul cheese)

- 5 basil leaves

- Salt & pepper to taste

Method

1. Wash the spinach really well. Soak them in hot boiling water for 15 seconds, run cold water on top of it, squeeze them and roughly chop the leaves. 
   
   
                                                 
                                      
   
2. In a pan, add butter. Once it melts, add garlic, basil and onion. Saute until onion turns translucent.  
   
   
3. Add the maida and stir really well. Its okay if lumps are formed. (I forgot the first step, hence i had to repeat the first step, then later add maida) 
   
   
   
   
   
   
4. Gradually add milk stirring well, now make sure there are no lumps formed 
   
5. Add the bay leaf. Cook for 10 mins in low-medium flame until the mixture thickens. 
   
6. Remove the bay leaf, add cheese, salt, pepper and the blanched spinach leaves. 
   
                                    

7. Top this sauce on either plain pasta or veggie pasta. It tastes heaven.

Inspiration: Chefinyou

Veggie Pasta

This pasta tastes yummy even without any sauce. Make sure to use Whole wheat pasta if diet conscious.

Ingredients

- Whole wheat Fusilli pasta  ( 2 handful serves two persons). You can choose any pasta.

- 15 Broccoli florets

- 1 Zucchini

- 1 cup mixed bell peppers

- 2 tsp chilli flakes (optional)

- 1 red onion

- 5 basil leaves (add  more if you are not topping with sauce)

- 2 tsp Italian herbs oregano (save the herbs packet of pizza hut or dominos)

- salt to taste

- pepper powder 

- 1 tbsp olive oil

Method

1. Cook the Pasta according to packet instructions
2. In a pan, add olive oil. Once heat add chilli flakes and basil leaves. 
   
3. Then add the onions and saute until it turns translucent. 
   
4. Throw in the Zucchini and Broccoli, add little salt. Saute them in high flame for 3-4 mins until broccoli is 50% cooked. 
   
5. Add the bell peppers and saute them for 3 mins in high flame. Retain the crunchiness of bell pepper. 
   
6. Add the cooked pasta, mix really well 
   
   
   
   
7. Top it with tomato sauce or bechamel Sauce