simple arrabiata & alfredo pasta fusion

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Fusion Pasta is ready

simple arrabiata & alfredo pasta fusion

pastas are essentially a part of italian cuisine and most common are the arrabiata and alfredo sauces to go with it but i made a fusion and ended up with this simple arrabiata & alfredo pasta fusion. i cooked lunch the day before and sat down to get some air before serving it and i saw my daughter-in-law walking down for lunch. rajma and lauki were on the menu and forgot to cook anything for her. i dashed to the kitchen and found some fusilli pasta and some veggies in the fridge.what else can you cook when you have just ten minutes to serve a gourmet dish? but conjure up this exotic simple arrabiata & alfredo pasta fusion!

 pasta tastes best when combined with diverse styles of sauces to add flavour and aroma. while alfredo sauce is a white sauce which tastes undeniably scrumptious, arrabbiata is for spice junkies like me and my daughter-in-law, karina (she is mexican and chomps on two green chillies at one go)

arrabiata & alfredo

alfredo on one hand is mild, creamy and satiny with butter, cream, and cheese while arrabiata is fiery hot made up of garlic, olive oil, dried red chillies, herbs and tomatoes. both these sauces are best suited for spiral pasta as it soaks up the sauce in the best way.

i didn’t have time to think and grabbed everything i could. boiled the pasta on one side and rustled up the veggies and sauce on the other to speed things up. i was in two minds…the decadent alfredo sauce classic cream sauce or the red hot arrabiata. i ended up cooking a fusion of both to boost the flavour of the handful spiral pasta, carrots, and peppers and mushrooms i found in the pantry. i was having just a handful of pasta which i boiled and while i was making the sauces my 2-year-old grandson looked up at me with his beguiling smile and ended up eating most of the pasta!

pasta makes for some yummy chat as well like this crispy edible diyas with pasta chat recipe or these gorgeous stuffed peppers with farfalle pasta. A macaroni and orange salad, a veggie pasta or a baked mushroom and baby corn with pasta are a few of my innovative recipes.

INGREDIENTS

100 gms fusilli pasta

1 carrot finely chopped

½ red pepper

½ yellow pepper

6 mushrooms

4 pods garlic

2 tbsp cream

2 tbsp mozzarella or parmesan cheese

4 tbsp tomato puree

2 tbsp schezwan sauce

1 bunch spring onions

1 tbsp mixed herbs

2 tbsp olive oil

salt to taste

METHOD

Boiled Pasta and sauce
simple arrabiata & alfredo pasta fusion

firstly, boil the pasta in 4 cups of water. add a little salt and vinegar and boil till al dente. strain and pour some cold water over it so that it doesn’t become sticky.

meanwhile, in a pan heat the olive oil, add the garlic and sauté all the veggies together. cook till the veggies are al dente as you don’t want a soggy mess with the boiled pasta.

next, add the thick tomato puree and schezwan sauce to the veggies.

toss in the boiled spiral pasta and the mixed herbs.

Pasta with cream
simple arrabiata & alfredo pasta fusion

fold in the cream and cheese, salt if desired and.

finally, transfer to a serving bowl and sprinkle some spring onion.

your exotic and delectable, hot and creamy, arrabiata & alfredo pasta fusion is ready.

simple arrabiata & alfredo pasta fusion
simple arrabiata & alfredo pasta fusion
simple arrabiata & alfredo pasta fusion
Print Recipe
simple arrabiata & alfredo pasta fusion
simple arrabiata & alfredo pasta fusion
Print Recipe
Ingredients
Servings:
Instructions
  1. firstly, boil the pasta in 4 cups of water. add a little salt and vinegar and boil till al dente. strain and pour some cold water over it so that it doesn’t become sticky.
  2. meanwhile, in a pan heat the olive oil, add the garlic and sauté all the veggies together. cook till the veggies are al dente as you don’t want a soggy mess with the boiled pasta.
  3. next, add the thick tomato puree and schezwan sauce to the veggies.
  4. toss in the boiled spiral pasta and the mixed herbs.
  5. fold in the cream and cheese, salt if desired and.
  6. finally, transfer to a serving bowl and sprinkle some spring onion.
  7. your exotic and delectable, hot and creamy, arrabiata & alfredo pasta fusion is ready.
Recipe Notes
  1. this is a very flexible recipe. add any veggies of your choice
  2. you can add shredded chicken.
  3. minus the cream or cheese, still it would be yummy.
  4. minus the tomato puree and sauce, it would be creamy
  5. choose your palate and adjust the ingredients.

Harjeet Kaur

Harjeet Kaur

My writing was limited to school essays and projects for my kids and out of the blue, my writing career began with writing articles for the magazine section of a reputed national newspaper. I rediscovered my best subject at school and began writing with gusto. I had a weekend column in the newspaper which was well appreciated. I started off writing about Interiors and Gardens and later diverse topics like Fashion, trends, food and events in the city. Juggling my time between various jobs down the years and my writing, I have written content for fliers, brochures for colleges, speeches, social media content and also website content. I love writing and I am open to writing on a plethora of topics. My blog has some interesting insights into my life and travels but now it is mainly a food blog as I am growing organic vegetables and cooking my own produce is very therapeutic. Read my blogs to know me better. I write from my heart and what I write is what I feel... I feel a feel, A funny feel A funny feel, feel I! If you feel the feel I feel You'll feel the same as I!!

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Comments 6

  1. Cindy Fox says:

    Thank you so much for sharing. Your dishes look so wonderful and my mouth is watering. You’ve definitely given me some delicious recipes to add to my list to make this coming week.

  2. This sounds delicious! Before it became rarer than unicorns in the shops I used to treat pasta in a similar way: make a sauce with whatever is left in the fridge and chuck it on a serving of pasta.

    My mum back in Italy would probably disown me for saying this. 😉

    • Harjeet Kaur says:

      Hahaha.I hear u Cristina but now fusion cooking is the need of the day. The traditionalists don’t like it but one shud move with the times..food is dynamic, not static isn’t it? Thanks for stopping by Cristina..much appreciated

  3. Regina Byrne says:

    Wonderful recipe and beautiful writing with a lovely family focus.

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