Baked Seashell Pasta with Mushroom & BabyCorn

Baked Seashell Pasta with Mushroom & BabyCorn

A quick option when you are single and have to cook for one-Baked Seashell Pasta with Mushroom & BabyCorn. Here I have made a combo of a Thai vegetable dish with an abundance of Chinese flavour thrown in.

What is Stir-Fry?

Out of all the different cooking methods, I like stir-frying as it is a quick, healthy, and delicious meal in itself. When I try to get dinner on the table in the shortest amount of time possible and use up veggies in my fridge, stir-fries are the way to go.

Stir-frying is a Chinese cooking practice that is done over high heat and with minimal oil. Vegetables or meat are tossed together in a wok, which is a round-bottomed pan. What I love the most about stir-fries is that they allow for so much flexibility and creativity. I can conjure up my own concoction tailored to my taste buds without following any set recipe.

As stir-frying is quick, it is best to have everything prepped and chopped and ready to go. Then you just have to toss the ingredients into the wok, and not worry about your veggies getting burned

Have you ever wondered what to do with the few stalks of spring onion about to go limp or the carrot that is turning lacklustre?  Stop wondering anymore, as you can just toss them into a stir-fry and save on wasting food.

Coloured Fruits and Vegetables

I love colour in my food and the more the colour the more I am eager to cook. Fruits and vegetables are essential to our health because they are whole foods, created by nature, that are rich in a huge amount of nutrients. By eating fruits and vegetables of a variety of different colours, one can get the best all-around health benefits. Each different colour of fruit and vegetable contains unique health components that are essential for our well-being. In addition to having beneficial properties, the phytochemicals in plants give fruits and vegetables their colour.

The processed foods that we so commonly eat, can never compare to the health benefits provided by vegetables, which have fibre, vitamins, and enzymes built right in.

Eating plenty of healthy vegetables and fruits helps prevent heart disease and strokes, control your blood pressure, and prevent few types of cancers, and guards against cataracts Color Chart of Fruit and Vegetable Nutrients.

Recipe for Baked Seashell Pasta with Mushroom & BabyCorn

INGREDIENTS:

I cup halved and blanched baby corn

200 gms halved button mushrooms

1 spoon crushed garlic

½ yellow, red & green pepper chopped into squares

1 onion chopped into squares

Bunch spring onion

1 tsp chilli sauce

½ tsp mixed herbs

1 tbsp olive oil

½ tsp chilli flakes

1 tsp vinegar

Few drops of Soya sauce

1 tsp tomato sauce

Salt to taste

1 tbsp cornstarch

For the Pasta:

1 cup Conchiglie or seashell pasta (or any that you have)

½ cup milk

Pinch of pepper

Salt to taste

METHOD

Heat the olive oil in a large skillet or wok; add the garlic to the hot oil. Add the onion and baby corn and cook until the onion is pink.

Toss in the mushrooms to the mixture and cook until slightly softened. Keep stirring every time you add a new ingredient. Add the green, red and yellow peppers and stir.

Do not overcook as stir fry veggies need to be a bit crunchy when you eat.

Can you see the play of colours here? Nature is always so bountiful and the natural colours of vegetables give you a rainbow of benefits.

Add the mixed herbs and the chilli flakes . Pour the chilli sauce, soy sauce, vinegar and tomato sauce and stir until integrated. Add the salt and the onion part of the spring onion.

Baked Seashell Pasta with Mushroom & BabyCorn

Whisk the cornstarch in half a cup of water together in a small bowl until the cornstarch is dissolved; add to the cooked vegetables.

Cook and stir until thickened and shows a glaze. Why cornstarch? Cornstarch helps thicken the sauce of a stir-fry, which will then coat each piece of veggie.

Transfer to a serving dish; garnish with the spring onion greens to serve. You can eat this dish all by itself or serve it with noodles or steamed rice.

I had the craving for pasta and I reached out for some Conchiglie or seashell pasta which has been lying forlornly for ages in my pantry. They are good for baked dishes as their ridged surface holds on to sauce, and their deep middle easily holds on to thicker ingredients.

While I was cooking the veggies, I had boiled the pasta for 15 minutes with some kosher salt, drained and kept aside. In an oven-friendly bowl,Just added the pasta and the milk and sprinkled some black pepper over it. I piled the stir-fried vegetables over the pasta and grated a wee bit of mozzarella on top. Then baked it in the oven for ten minutes at 150 degrees.

Your Baked Seashell Pasta with Mushroom & BabyCorn is ready. I couldn’t wait to dig into the bowl which was giving out a heavenly aroma and looked delicious. It tasted divine if I may say so myself.

Next time you want your meal to be ready in minutes, do try this Baked Seashell Pasta with Mushroom & BabyCorn which is a quick and wholesome option.

Previous recipes in My Friend Alexa are–Babycorn Mushroom Hakka Noodles Recipe, Baked Seashell Pasta with Baby Corn, Crispy Baby Corn

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