Soupy Indian Pasta

Boil the Pasta: Bring a large pot of water to a rolling boil. Add 1 teaspoon of salt and 2 drops of oil. Add the pasta and cook until it is 80-90% done (al dente).

Drain and Rinse: Drain the hot water using a colander. Immediately rinse the boiled pasta under cold plain water to stop the cooking process and prevent the pieces from sticking together. Keep it aside.

Sauté the Vegetables: Heat a pan over medium flame and add butter. Once melted, add the ginger-garlic paste and chopped green chillies. Sauté for a few seconds. Add the chopped onion, cabbage, capsicum, tomato, and sweetcorn. Stir-fry for 2-3 minutes so the vegetables cook slightly but still retain their crunch.

Toss the Pasta and Spices: Toss the boiled pasta into the pan with the vegetables. Add salt, black pepper powder, cumin powder, and red chilli powder. Mix everything gently.

Add Sauces and Cream: Pour in the Schezwan sauce, Amul cream, tomato ketchup, chilli sauce, and soya sauce. Mix thoroughly until the pasta and veggies are completely coated.

Simmer the Gravy: Add about ½ cup of water to the pan to loosen up the sauce. Let the mixture come to a gentle boil so the pasta absorbs all the creamy and spicy flavours.

The Final Touch: Once it bubbles, sprinkle the pasta masala over it. Stir well to combine, and turn off the stove immediately.

Garnish and Serve: Garnish your creamy pasta with fresh coriander leaves and roasted sesame seeds. Serve hot!