Fusili Pasta Indian Style

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  • 2 cups Fusilli Pasta
  • ¼ cup Mix vegetables – use any vegetables of your choice, and par boil (I used 1 carrot, 2 tbspn frozen peas and 2 tbspn of frazen corn)
  • ¼  Capsicum choppes
  • 2 tbsp Oil
  • 2 Onion finely chopped
  • 3 tomatoes finely chopped
  • 1 tbspn tomato ketchup
  • 1 tsp freshly crushed  garlic
  • 1 tsp Red Chili  flakes)
  • Salt to taste
  • 3 tbspn Grated  Mozzarella or cheddar cheese




  1. In heavy bottomed pan add about 2 liters of water and bring it to boil.  When water starts to boil add 1 tspn of salt and 1 tsp oil. Add pasta to water. Cook pasta as per packet instructions(minus 2-3 mins less than packet instructions to get firm yet cooked pastes or al dente).
  2. Drain the water and leave the pasta in colander till you need.
  3. Heat oil in a pan, add finely chopped onions and sauté till translucent. Next add garlic and fry for 2 mins.
  4. Next add parboiled veggies and chopped capsicum on for 4-5 mins. Do not over cook the veggies. Half cook them.
  5. Add tomatoes, and red chilli flakes and cook of medium flame until tomatoes becomes soft and mushy.
  6. Add tomato ketchup and mix well. Add in the cooked pasta and salt to taste and mix.
  7. Sprinkle grated cheese and serve immediately hot.









Recipe is inspired from here.

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