Healthy Tiranga Pasta (Tri Colour Pasta)
Healthy Tiranga Pasta (Tri Colour Pasta)

Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, healthy tiranga pasta (tri colour pasta). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Healthy Tiranga Pasta (Tri Colour Pasta) is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Healthy Tiranga Pasta (Tri Colour Pasta) is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have healthy tiranga pasta (tri colour pasta) using 64 ingredients and 25 steps. Here is how you can achieve that.

The ingredients needed to make Healthy Tiranga Pasta (Tri Colour Pasta):
  1. Make ready 2 &1/2 cup multigrain fusilli pasta
  2. Take 1 &1/4 ltr water (for cooking Pasta)
  3. Take 2 tsp salt
  4. Make ready 1 &1/2 tbs oil
  5. Take For The White Sauce :
  6. Take 1& 1/2 tbs Butter
  7. Prepare 1&1/2 tbs whole wheat flour
  8. Make ready 1 &1/2 cups milk
  9. Prepare 1 tsp mixed herbs
  10. Get 1/2 tsp black pepper powder
  11. Make ready to taste salt
  12. Get For The Red Slow Roasted Tomato Sauce :
  13. Make ready 5 tomatoes
  14. Get 1 small onion
  15. Prepare 5 large garlic cloves
  16. Take 1/2 tsp sea salt
  17. Prepare 3 dry red chillies
  18. Make ready 1/2 tsp mixed herbs
  19. Take 3 tbs olive oil
  20. Make ready 2 tsp sugar
  21. Take to taste salt
  22. Take For The Green Spinach Sauce :
  23. Get 1/2 bunch spinach (palak)
  24. Take 10 almonds (blanched and peeled)
  25. Make ready 3/4 tsp mixed herbs
  26. Take 1/4 tsp black pepper powder
  27. Take to taste salt
  28. Make ready For The Red Pasta :
  29. Prepare 1 3/4 cups boiled pasta
  30. Prepare 1/2 red bell pepper
  31. Prepare 1/2 medium onion finely minced
  32. Make ready 1/4 tsp black pepper powder
  33. Take to taste mixed herbs
  34. Take 3/4 cup red slow roasted tomato sauce
  35. Take 1/4 cup white sauce
  36. Get to taste salt
  37. Prepare 1 tbs olive oil
  38. Make ready 1 tbs butter
  39. Take For The White Pasta :
  40. Take 1 3/4 cups boiled pasta
  41. Get 1/2 medium onion diced
  42. Prepare 75 gm mushrooms chopped into four
  43. Take 3/4 cup tofu diced
  44. Make ready 1/4 tsp black pepper powder
  45. Get mixed herbs as desired
  46. Prepare to taste salt
  47. Prepare 1 tbs olive oil
  48. Take 1 tbs butter
  49. Prepare 3/4 cup white sauce
  50. Get For The Green Pasta :
  51. Make ready 1 3/4 cups boiled pasta
  52. Prepare 2 large garlic cloves
  53. Take 1/2 medium onion diced
  54. Make ready 1/2 green bell pepper diced
  55. Prepare 1/2 cup broccoli florets
  56. Prepare 1/2 cup diced zucchini
  57. Take 2 basil leaves…. finely chopped (optional)
  58. Get 1 tbs finely chopped celery stalk (optional)
  59. Get 1/4 tsp black pepper powder
  60. Make ready to taste mixed herbs as desired
  61. Prepare 1/4 cup white sauce
  62. Take 1 tbs olive oil
  63. Prepare 1 tbs butter
  64. Make ready to taste salt
Instructions to make Healthy Tiranga Pasta (Tri Colour Pasta):
  1. To make Tiranga Pasta, start with making the white sauce first and at the same time, roasting the tomatoes for the red sauce.
  2. Heat the olive oil and add the crushed garlic, deseeded dry red chillies and the mixed herbs. Mix well and set aside.
  3. Halve the tomatoes and the onion and place them on a greased baking tray with the cut side facing upwards. Drizzle the infused olive oil along with the garlic and chillies on them.
  4. Sprinkle some sea salt and bake in a preheated oven for about 30 minutes at 220° C.
  5. In the meantime, to make the white sauce, heat a saucepan and add oil and butter to it. When it heats up add the whole wheat flour and saute. Whisk well so that there are no lumps.
  6. Add the milk, very little at a time and keep whisking to smoothen out any lumps.
  7. Add the mixed herbs, pepper powder, and salt to taste. When the sauce thickens out a bit, switch off the flame and set aside. It might yield approximately 1 1/2 cups sauce.
  8. Next, to make the green spinach sauce, blanch the spinach for two minutes in hot water and then immerse in ice cold water. Drain and set aside.
  9. Blanch almonds in a similar manner and peel them. Grind them together with the blanched spinach to get a smooth paste. It will yield approximately 3/4 cup paste. Set aside till further use.
  10. When the tomatoes are roasted, cool and grind them to get a smooth paste along with the sugar and salt to taste. Set aside till further use.
  11. Now for the final step of making the Tiranga Pasta, start with boiling the pasta.
  12. Heat water for cooking the pasta and add salt and oil to it. When it comes to a rolling boil, add the pasta and stir.
  13. Boil till the pasta is al-dente. Reserve about 2 cups of the pasta water and drain the pasta. Rinse the pasta with normal water and set aside in a sieve.
  14. To make the red pasta, heat a saucepan and add oil and butter to it. Add the minced onion and diced red bell pepper and saute for about five minutes.
  15. Add the slow roasted tomato sauce, mixed herbs, pepper powder and mix. Add in the white sauce and mix well.
  16. Add boiled pasta, salt to taste and mix. If required add some reserved pasta water to dilute it a bit.
  17. To make the green pasta, heat another saucepan and add the oil and butter to it. Add the finely minced garlic and saute for about half a minute.
  18. Add the diced onion, green bell pepper and broccoli florets and saute on high heat stirring constantly. After about 4-5 minutes add the zucchini and saute further for a few minutes.
  19. Add the the spinach puree, mixed herbs, pepper powder and mix. Add in the white sauce, boiled pasta and salt to taste. Mix and add some reserved pasta water if required to dilute the mixture.
  20. To make the white sauce pasta, heat another saucepan and add the oil and butter to it. When it heats up add diced onions and mushrooms and saute on high heat. Saute till all the water released by the mushrooms evaporates.
  21. Add the diced tofu and some salt and pepper and saute for a minute or two.
  22. Add the white sauce, mixed herbs, pepper powder and mix. Check seasoning and adjust. If required, add the reserved pasta water to dilute it a bit.
  23. Serve this delicious and healthy combination of Tiranga Pasta on Independence or Republic Day to family and friends.
  24. Or serve it on any other other occasion for a delicious meal!
  25. Note : The slow roasted tomato garlic sauce and the white sauce can be prepared a day in advance and store in the refrigerator to be used later. This helps in considerable reduction in the overall preparation time and can ease the pressure a bit if cooking in large quantity for a party!

So that is going to wrap it up with this exceptional food healthy tiranga pasta (tri colour pasta) recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!