Servings : Serves 2-3
A healthier sauce for your pasta, with lots of vitamins from spinach and plenty of spicy flavour from green chillies and fresh herbs like mint and coriander.
Ingredients for Base Sauce
- 1/2 cup fresh coriander (leaves with stems)
- 1 tbsp mint leaves
- 4 green chillies (adjust to taste)
- 1/2 tsp garlic paste
- 2 tbsp milk
- juice of 1 lemon
- 200-300 gm pasta of choice
- 2 cups fresh spinach, chopped very finely
- 1 onion, finely chopped
- 2 tbsp oil
- 1/4 tsp garlic paste
- 1/2 tsp cumin seeds
- 1 tsp cumin powder
- 1/4 tsp turmeric powder
- 1 tsp red chilli flakes
- salt to taste
- 4 tbsp cream or coconut milk
- chopped coriander for garnishing
First, blend the Base Sauce ingredients into a paste and set aside.
Heat oil, add cumin seeds, let them splutter then add the onions and fry until golden, followed by the garlic paste and spinach. Sprinkle the turmeric powder and cumin powder, plus a bit of salt. Stir-fry for a few minutes until the spinach begins to wilt and soften.
Add the Base Sauce paste and quarter cup water. Set the heat on low and simmer for a few minutes until the mixture is cooked through. Add the 4 tbsp. cream or coconut milk, stir it in, sprinkle the chilli flakes and adjust salt. Simmer for 5 minutes and turn off the heat. Done!
Boil pasta as per the packet instructions. Add the cooked sauce into the pasta, mix well and garnish with coriander leaves.