Want some “Me” time? BUT have to cook food? How about one pot spaghetti pasta??!! I knew, you would like my idea. Don’t forget “a stitch in time saves nine”. So, this recipe is definitely going to be done in 30 minutes including chopping veggies! Now, that is incredible right? Only a non-foodie, ungrateful and unappreciative person would disapprove of this creamy-cheesy pasta. For me it’s a feel-good dish, just like our typical Indian comfort food – the humble – “Dal-chawal”.
So, what say? This working day – want some peace? Or, if you want to please your partner, surprise the kids after school? Be it any time, this one-pot pasta is just gorgeous to look at and delicious to eat. With this recipe, the ball is in your court. Try out all the skills and imaginations at your hand and make it Alfredo or Pesto, or even, just add some tomato-garlic purée, it will be eaten with gust-o!
I have added a few colourful, exotic veggies which will enhance the taste as well as give it a restaurant-like look. We mostly have penne or elbow pasta in our kitchen, but spaghetti tastes way different, making it a good dish to relish.
Did you know the world’s largest bowl of spaghetti world record was set by a restaurant in Garden Grove, Buca di Beppo, outside of Los Angeles, when it successfully filled a swimming pool with more than 13,780 pounds of pasta? Makes you think about the sheer insanity of people, literally bathing in spaghetti, doesn’t it? So, this recipe serves a smaller number of people, like 2-3 and is equally, if not more so, delicious. Let’s dive in (pun intended) 😉
You will need:
- 1 packet of spaghetti
- 2 cups mushroom
- ½ cup boiled corn
- 1 ½ cups of milk
- 2 tsp. chili flakes
- 1 tsp pepper powder
- 1 tbsp. salt
- 1 cup cheese
- 2 tbsp. garlic
- ½ cup onion, finely sliced
Method
- Boil water in a pan.
- Add in garlic and sliced onion.
- Add pasta in the pan and cook for 10 minutes.
- Pour in the milk and stir in the veggies.
- Dash in all the spices- salt, pepper and chilli flakes.
- Mix in everything at regular intervals and garnish with cheese.
- Once all the cheese has melted and a creamy texture is formed, this dish is ready to serve. Eat it piping hot with crusty garlic bread. Enjoy!
Cooking Indulgence 