#np26 This creamy Makhni Pasta is the perfect marriage of classic Italian comfort food and the rich, buttery flavors of Indian cuisine. Every bite is velvety, mildly spicy, and loaded with colourful vegetables, making it a wholesome, satisfying meal that’s ideal for both weeknight dinners and special occasions.
Heat butter in a pan over medium heat. Add the all-purpose flour and sauté for 2–3 minutes until lightly cooked, without allowing it to brown.
Gradually pour in the milk while whisking continuously to prevent lumps. Cook until the sauce becomes smooth and creamy.
Stir in the prepared makhni gravy and mix well until the sauces combine beautifully.
Season with chilli flakes and oregano. Simmer for 2–3 minutes.
Mix in the diced tri-colour bell peppers and cook for 2–3 minutes, keeping them slightly crunchy.
Add freshly torn basil leaves for a burst of fresh aroma.
Add the boiled macaroni and elbow pasta. Toss gently until every piece is evenly coated in the creamy makhni sauce.
Cook for another 2 minutes and serve hot.
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