Ingredients:

• 7-8 – Tomatoes, pureed
• 3-4 – Green chillies
• 3-4 – Red dried chillies
• 1/2 cup – Fresh Basil leaves/ 1 tsp dried Basil leaves
• 5-6 – Walnuts
• 7-8 – Cloves of garlic, minced
• 1 cup – Spinach leaves, steamed and pureed
• 2 tbsp – Olive oil
• 2 tsp – Parmigianino Reggiano cheese, grated
• 1/2 cup – Rocket leaves (optional)
• 2 tsp – Salt
• 1 tsp – Black pepper
• 1 tsp – Oregano
• 1/2 cup – Cauliflower/ broccoli, grated
• 1/2 cup – Boiled Green peas
• 1/2 cup – Capsicum, finely chopped
• 200 g – Whole Wheat spaghetti noodles, cooked according to packet instructions

Method:

1. Grind walnuts in a grinder and keep aside.
2. Mix green chillies, red dried chillies, basil leaves, rocket leaves together in a blender and keep aside.
3. Heat 2 tbsp olive oil in a pan, fry garlic, add pureed tomatoes, spinach and saute for a minute.
4. Add blended paste, ground walnuts with salt and cook covered for a minute.
5. Combine all the vegetables and cook covered for 3-4 minutes.
6. Add spices, mix and turn off the flame.
7. Place the cooked spaghetti in a plate, pour the sauce over.
8. Sprinkle the grated parmigiano reggiano cheese and enjoy it hot.
9. Recipe courtesy: UK Rasoi

Recipe courtesy of Nupur