Tempting Creamy Pink Sauce Spaghetti
Spaghetti creamy pasta has been made so many different ways with a huge variety of sauces but today I am going to show you the easiest and quickest method so anyone can make it like pro professional chef.
First, remember the soul of the whole pasta recipe is your sauce and pasta is a body, so if you keep your soul tempting body runs according to it.
This recipe I am designing considers ingredients available in almost all places easily.
So here I got bell pepper, baby corn (optional) cream, pasta, tomatoes, garlic, butter, cheese, and tomatoes, you can add more available as per choice like mushroom, and broccoli.
In this recipe, I simply roast all sauce-required vegetables (tomatoes, onion, garlic) and blend them into a fine paste.
Always remember one thing never throw coriander steam in a bin, it's always useful to make your food healthier and add fibre to it. I added it while making paste together with tomatoes.
Also, you can use a choice of pasta, I am using spaghetti which is available to me.
cooking creamy pasta pasta is also the most important factor, while cooking pasta always try to make a bit of salty water to cook pasta. as well as cook till perfect texture as al dente (80%-90% cooked)
Always make tossed grilled vegetables separately and add them on top of the final sauce-coated pasta, it looks shiny and easy to manage the crunch of vegetables too.
- 100 g Spaghetti Pasta
- 50 g Cheese
- 70 g Fresh Cream
- 6 Cloves Garlic
- 10 g Butter
- 2 tbsp Cilantro/coriander (Keep steams to blend with sauce base.)
- 100 g Tomatoes (Approximately 2 medium size.)
- 70 ml Veg Stock
- 50 g Onion (1 medium Approx)
- 2 pinch Crushed pepper (Can Adjust as per choice.)
- 1/4 tbsp Salt (Can Adjust as per choice.)
- 2 pinch Mix herb (As per choice.)
- Prep the Vegetables:
Slice the mixed capsicum (bell peppers) into thin triangles.
Slice the baby corn into thin strips.
Dice tomatoes, onion and whole peeled garlic to make a grilled & paste paste.
- Cook Spaghetti:
Bring a pot of water to boil.
Add salt to the boiling water.
Cook spaghetti according to package instructions until al dente.
Once cooked, drain the spaghetti and set aside.
- Prepared sauce base:
Take onion, garlic, tomatoes marinate with olive oil, crushed pepper & salt.
Grilled on pan till tomatoes get cooked and become soft.
- Grill Vegetables:
Heat a grill pan over medium-high heat.
Drizzle olive oil & butter cube over the grill pan.
Add the sliced mixed capsicum and baby corn to the pan.
Grill the vegetables until they are tender with glazed of butter. Set aside.
- Make sauce paste:
Add pan grilled onion, tomatoes, garlic into grinder.
Add fresh coriander steams leftover.
Make fine paste and keep aside.
- Prepare Creamy Pink Sauce:
In a separate pan, melt butter over medium heat.
Add Sauté or grilled tomatoes, onion & garlic paste.
Sauté paste till paste seperate oil.
Pour in the cream and stir well.
Add veg stock, grated cheese to the sauce, stirring continuously until the cheese melts and the sauce becomes creamy.
Season with salt and a pinch of crushed pepper. Adjust seasoning to taste.
- Combine Spaghetti with Sauce and Vegetables:
Add the cooked spaghetti to the creamy pink sauce.
Toss the spaghetti until it is well coated with the sauce, add sprinkle of fresh chopped coriander.
- Serve:
Place sauce coated spaghetti into plate topped up with pan grilled butter glazes vegetables on top.
Serve hot, and enjoy your creamy pink sauce spaghetti with grilled vegetables!
- Tips & Tricks:
Al Dente Pasta:
Ensure the spaghetti is cooked al dente (firm to the bite) for the best texture. Overcooking can result in mushy pasta.
Cheese Incorporation:
Gradually add the grated cheese to the sauce, stirring constantly, to ensure it melts smoothly and evenly. This creates a velvety texture and enhances the creaminess of the sauce.
Customization:
Feel free to customize the recipe by adding your favorite herbs or spices to the sauce for a unique flavor profile. Additionally, you can incorporate other grilled vegetables based on your preferences.
Servings 2
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 22g34%
- Cholesterol 50mg17%
- Sodium 400mg17%
- Total Carbohydrate 40g14%
- Dietary Fiber 4g16%
- Sugars 5g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
My name is Rahul Sonawane, and I'm a passionate & food stylist chef who loves creating delicious and healthy meals that everyone can enjoy.
On this Blogs, you'll find a variety of cooking recipes, from easy weeknight dinners to more complex dishes that are perfect for special occasions. I'll be sharing my favourite recipes, cooking tips, and techniques that I've learned throughout my culinary journey.
