Spinach (Palak)-Mixed Veggie Pasta

I had some Chinese friends coming over for an Indian lunch and I heard a table-full of the usual Indian fare laid out viz Paneer, Chole etc. I needed ONE dish that would add some colour, had a continental flare and incorporated pasta.

I was leaning towards a white sauce mixed vegetable bake and at the last minute decided to incorporate spinach puree. Quite an exciting and simple recipe that turned out to be exactly what I wanted.

Ingredients:

1 bunch spinach - washed and pureed

1 chopped onion

3 cloves garlic - crushed

1 tbsp plain flour

1 1/2 cups milk

1 tsp chilli flakes (I intentionally kept this a tad bland)

1 tsp oregano
1 tsp olive oil
3 fist fulls penne - cooked in boiling water with a good amount of salt
1/2 cup frozen mixed veggies, preferably with corn
6-8 grape tomatoes: halved (for colour)

 

Method:

Heat the oil, add crushed garlic and chopped onion and sautee for 5-7 mins until the onion turns translucent.Add the flour and allow flour to cook and turn light brown.

Slowly add the milk, 1/2 cup at a time and continuously keep stirring until all lumps are removed and the mixture thickens (An alternate method is to make the rue separately in another pan: heat some butter, add flour and allow to cook and finally, add milk until the rue thickens.) I just got lazy and got it all done in the same pan.

Now, incorporate the pureed spinach, chilli flakes, oregano and allow the sauce to boil. Go on to add the frozen mixed veggies and grape tomatoes and cook for 10 more minutes.

Finally add the cooked pasta and top with mozarella cheese, if needed.

I omitted the cheese as my guests had specified no cheese!

Serve with bread.