Pasta is originally an Italian dish with a variety of shapes handy to all. In our childhood, pasta was a name strange to us for it was not so widely available in India.It was during the mid 90s, when after market globalisation set in that pasta started pouring in to the Indian market along with other foreign products on large scale. Pasta comes in hundreds of different shapes some of which are well recognised in almost every household around the world. Some familiar names include macaroni, lasagne and spaghetti, among others. For the preparation below, I have used macaroni pasta which is eggless and machine made from durum wheat.
Ingredients(serving 4 people) Cooking time:10-15 minutes
150 gm macaroni pasta
1 medium size onion (chopped)
2 tbs of fresh cream
1 tsp of garlic paste (in lieu of paste you may use 1 clove of garlic minced)
1 cup skimmed milk
1/2 cup of coconut milk or cream
1 tsp lemon pepper
1 tsp nutmeg
1 tsp ground black pepper
1 tsp cayenne pepper
1/2 tsp of oregano
4-5 dry red chillies (soak them in water for 10 minutes and then make a paste)
half cup of water
2 tbs of olive oil
1 tbs of butter or cheese (optional)
salt to taste
1. Boil the pasta till it becomes tender. Set it aside.
2. Take a skillet and heat 1 tbs of oil. Add butter or cheese if you wish. Then add onions and light fry them till they start changing color. Add skimmed milk, fresh cream, coconut milk and bring to a boil. Add the spices and garlic save oregano. Add dry red chilli paste and salt. Add water and simmer for 3 minutes. Sauce is ready.
3. Now in a different frying pan add the remaining oil and make scrambled egg and then add the pasta. Stir for 1 minute. Then pour the sauce over it and mix well with the pasta. Sprinkle oregano and keep it on the oven for 1 minute and then take it off the heat. Egg Pasta with Coconut Cream Sauce is ready for serving.