Pasta and Veggies with Tamarind Sauce

This pasta meal is inspired by a dear friend’s post! Her fusion vegetarian recipes really are eye catching, as she is a food stylist too, and takes the most amazing photographs. I loved her presentation when I saw her post this morning, and decided I had to make it. She had made it grain free too, by using spaghetti squash noodles. I had all the ingredients except the squash, but decided to make it anyway, using a gluten free pasta. I must say we thoroughly enjoyed it!

As she had aptly said in her post, this is indeed a “Pot of gold” under the colorful rainbow of veggies! This dish is chockful of nutrients, it’s low calorie, low carb and gluten free. I am posting my version of her recipe (with her permission of course). The only changes I made was that I added quinoa pasta instead of the spaghetti squash. I have also added the way to cook the spaghetti squash in the notes if you would like to make it. If you have not tried it, you should, it is very flavorful. I also added in a little garam masala as well. I will surely be making it again and again as I like the contrasting flavors in this dish. Thank you dear Ruchi Oswal! 👌👍👏💕

Pasta and veggies with Tamarind Sauce

Recipe

Ingredients:

• 2 teaspoons vegetable oil (I used olive oil)

• 2 cups noodles (I cooked quinoa pasta - penne rigate instead)

• 2 Tbsp tamarind pulp

• 2 Tbsp lime juice

• 1 teaspoon sugar (I used monk fruit sugar)

• 1 tsp garlic ginger paste

• 1/2 red onion sliced (I used a whole red onion)

• 1 green chilli chopped (I used a serrano chilli, so that added some spiciness as well.)

• 1 carrot, shredded

• 1 zucchini and 1 yellow squash, cut into matchsticks or shredded

• 1 purple cabbage shredded (I used 1/2)

• 4-5 small sweet peppers

• 1 teaspoon mustard seeds

• 1/2 teaspoon cumin, coriander powder

• 1/2 teaspoon garam masala (not in her original recipe)

• 3 teaspoons cilantro or coriander leaves chopped

• 2 teaspoons chopped peanuts

• 2 teaspoons chopped cashews

Steps:

1. Cook your choice of pasta and keep aside, if that's your choice for this recipe.

2. In a pan, heat the oil on medium heat.

3. Add mustard seeds, let them crackle.

4. Add garlic, onions, chilli , ginger garlic paste, cook for 2 minutes.

5. Next, add in all the shredded vegetables and sauté.

6. Add spaghetti noodles (If that's what you are using), or pasta, cumin, coriander powder and toss gently.

7. Add tamarind pulp, lime juice and sugar mix well. Cook for 2 more minutes, till everything is mixed well.

8. Garnish with coriander leaves, cashews and peanuts. Serve hot and enjoy!

Notes:

Recipe for cooking the Spaghetti squash noodles

• Preheat oven to 400F.

• Slice the spaghetti squash in half lengthwise, scoop out the seeds. Sprinkle salt, pepper and a

drizzle of Extra Virgin Olive Oil (EVOO).

• Place both halves cut side down onto a baking tray, until it turns light brown color. Takes 30-35

minutes.

• Let the squash cool down and scoop out strands. These are the yummy noodles for this recipe if

you choose to make it grainfree , otherwise cook your pasta of choice and add in.