Vegetable Spaghetti | Not so Junky - by Chef Siddharth | Sanjeev Kapoor Khazana

A healthy version made with strips of exotic vegetables. Wholesome one pot meal. Watch this video to find out how to make this recipe.

VEGETABLE SPAGHETTI

Ingredients

2 medium carrots, cut into thin strips and soaked
2 medium green zucchini, cut into thin strips
2 medium yellow zucchini, cut into thin strips
4 multi grain bread slices
2 tablespoons pesto + for spreading
1 tablespoon olive oil
1 medium onion, finely chopped
2 teaspoons chopped garlic
2 tablespoons fresh cream
2 tablespoons parmesan cheese powder
Salt to taste
Crushed black peppercorns to taste
4-6 cherry tomatoes, halved
Parmesan cheese shavings for garnishing

Method

1. Preheat oven to 180º C.
2. To prepare pesto bread, spread some pesto on each bread slice and place on the baking tray.
3. Put the tray into the preheated oven and bake till golden and crisp.
4. Heat olive oil in a cast iron pan. Add onion and garlic and sauté till onion turns translucent.
5. Add drained carrot strips and toss. Add 2 tablespoons pesto, green and yellow zucchini strips and mix well.
6. Add cream, parmesan cheese powder, salt and crushed peppercorns, mix and cook for 1 minute.
7. Add cherry tomatoes, switch off heat and mix lightly.
8. Put pasta into individual serving platter.
9. Cut each baked pesto bread slice into 2 triangles and place besides the pasta.
10. Garnish with parmesan cheese shavings and serve hot.

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