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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pasta In Creamy Bell Pepper Chutney Sauce
Categories: Pasta
Yield: 2 Servings
MMMMM---------------------BELL PEPPER SAUCE--------------------------
3 tb Oil
1/4 ts Black mustard seeds
1/4 ts Cumin seeds
Fresh ginger (1/2");
- chopped
2 lg Red bell peppers; washed,
- seeded, finely chopped
3 md Roma tomatoes;
- washed, finely chopped
2 cl Garlic
1 Thai green chiles; up to 2,
- adjust to tolerance
2 tb Peanuts; up to 3 tb, toasted
1/4 c Cilantro; chopped
1/4 ts Sugar
Salt; to taste
MMMMM---------------------------PASTA--------------------------------
2 c Whole wheat fusilli or any
- pasta of choice
Salted water; enough for
- boiling the pasta
2 tb Olive oil
1 tb Unsalted butter
1 cl Garlic; peeled
1/2 ts Red chili flakes;
- adjust to taste
1 Shallot; finely chopped -OR-
1/4 c Red onions
1/4 c Heavy cream
Vegetables of choice
- (asparagus & broccoli);
- cut, blanched (optional)
Protein of choice (shredded
- chicken) (optional)
1/4 ts Black pepper; ground
Salt; to taste
Parmesan shavings; handful,
- to serve, (optional)
Parsley; chopped, to serve
- (optional)
Bell Pepper Sauce:
In a medium sauce pan, heat the oil until you see ripples on the
surface. Once the oil is hot, take off the pan from flame and add
mustard seeds, cumin, ginger, and chiles to it. Wait for 10 seconds
and return the pan to the flame. Be careful while doing so since
mustard seeds splutter a lot. Saute for about a minute or so until
the seeds crackle and the chillies and ginger turn light brown but do
not burn. Next, add the garlic, chopped red bell pepper, and tomatoes
to the pan and saute for about 8 to 10 minutes on medium heat until
soft but not mushy. Turn off heat and cool. Tip the cooled pepper &
tomato mixture to a blender or a food processor along with the
peanuts, cilantro, sugar, and salt. Blend to desired consistency
(smooth to chunky) to make a sauce. Set aside.
Yield: 1-1/2 Cups
Pasta:
Cook the fusilli in salted water as per package instructions. Drain
and set aside. Reserve about 1/2 to 3/4 cup cooking water.
In a heavy bottomed pan, add olive oil & butter along with whole
garlic clove and red chilli flakes. Cook on extremely low heat so
that garlic & chilli flakes don't burn but release flavor for about 3
to 5 minutes. Continuing on low heat, add the chopped shallot and
saute for 2 to 3 minutes until translucent. Pick up and discard the
garlic clove at this point from the pan.
Add the prepared bell pepper chutney to the pan along with about 1/4
cup of reserved pasta cooking water warm everything up on medium heat
for about 3 to 4 minutes. Reduce the heat to low next and add heavy
cream to the pan along with salt to taste and ground black pepper.
Let cook for another 2 to 3 minutes. Next, add the cooked fusilli
along with blanched vegetables and shredded protein (if using) to the
pan. Toss everything together. At this point, you may add more of the
reserved pasta cooking water, depending on how thick or thin you want
the sauce. Remove from heat, check and adjust the seasoning.
Serve the pasta warm with a generous sprinkle of parmesan shavings and
chopped parsley, if you like.
Recipe by sanjuro
Recipe FROM:
MMMMM
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