Spicy Italian Creamy Spaghetti
PREPARATION TIME: 15 MINUTES | COOKING TIME: 20 MINUTES | SERVINGS: 6
PREPARATION TIME: 15 MINUTES | COOKING TIME: 20 MINUTES | SERVINGS: 6
Brown rice pasta (gluten free) or pasta of your choice - 350 gm
Coconut oil or olive oil - 1 tbsp
Cumin seeds - 1/2 tsp
Dried red chili to decrease spice level, remove some or all of the seeds - 1
Onion - 1/2 cup
Garlic - 2 tsp minced or grated
Ginger - 1 ½ tsp grated or crushed
Chilli powder - 1 tsp
Marinara sauce - 3 cups
Garam masala - 1 tsp
Zucchini - 2 medium (cubed or halfmoon shapes) optional
Water - 1/2 cup
Tomato - 1 medium chopped
Coriander or use about 3-4 tablespoons of dried cilantro - 1/4 cup finely chopped
Salt - to taste
Sugar - 1/2-1 tsp
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté́ Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Add water to the inner cooking pot. once water starts to boil add the pasta and salt. Once the pasta is cooked press cancel button and drain the water. Then wash the drained pasta in cold water and keep it aside.
Clean the pot and press saute mode. add coconut oil (or oil of choice) in the pan. Once heated, add cumin seeds and red chili pepper. Saute for about 30 seconds.
Next Add onions and Cook until the onion becomes translucent. Then add ginger, garlic and continue to saute. Add red chilli powder, garam masala, salt, sugar and Mix thoroughly.
Pour 1 cup of water and bring it to boil. Continue to cook in saute mode for 5 minutes and then Add zucchini and tomato.
Saute until veggies are well cooked. Next, add the marinara sauce and stir well. Now add the chopped coriander to the sauce. Mix well and switch to keep warm or off mode.
Finally add the drained pasta to the sauce and toss well or ladle the sauce on top of the pasta.
Serve it hot with garlic bread.