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Posted by Shilpa J on December 24, 2015

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One Pot Tomato Pasta

Serves: 4 Ingredients Qty Prep Pasta 1 lb penne, fusili Eggplant 6 Indian chopped Mushroom 1 lb sliced Soy milk 2 cups Stock 2 tsp Onion 1 large chopped Garlic 3 cloves minced Red chili flakes to taste Water 2 cups or more Soy sauce 4 tbsp Diced tomatoes 15 oz petite Tomato paste 3 - 4 tbsp half 6 oz can Tomatoes 2 medium chopped Maple syrup 1 tbsp Basil 1 - 2 tsp dry Pepper to taste Method: Fry onion and garlic in oil with chili flakes for few minutes Add mushrooms, eggplant, maple syrup, and soy sauce Once vegetables are cooked, add tomato products Stir well and cook until tomatoes break down Add milk, stock, pasta, and enough water to submerge pasta fully Stir occasionally to keep from sticking and cook until pasta is completely done Add basil and pepper to taste and serve hot

Mushroom Carbonara

Serves: 4 Ingredients Qty Prep Mushrooms 1.5 lbs chopped Pasta 1 lb save 2 cups water Eggs 6 large Olive oil 1/4 cup Grated Parmesan 4 oz Onion 1 medium red chopped Garlic 6 cloves minced Parsley 1 bunch finely chopped Salt as needed Method: Whisk 5 egg yolks ad 1 egg with cheese and pepper in a bowl Fry mushrooms in the olive oil until browned. This will take more than 10 minutes, after all the moisture evaporates Add onions and garlic with salt, fry until soft Add pasta and 1 cup pasta water, mix until well combined and let cool for 5 minutes Add 1/2 cup pasta water to egg mixture and whisk once Add slowly to pasta mixing all the time Garnish with parsley and adjust salt to taste Top with grated Parmesan and pepper Notes: Line up another recipe to use the leftover egg whites like macaroons or breakfast tacos to use leftover whites

Coconut Chutney

Serves: 4 Calories: 150/serving Ingredient Qty Prep Coconut 1 cup Chutney dal 1/3 cup Green chilis 2-3 Salt to taste Tamarind juice to taste Sugar to taste Cilantro few Indian seasoning Water as needed Method: Grind to paste Add seasoning & serve

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