Vegetarian Creamy Pesto Pasta Recipe

Ingredients

• 1/2 cup chopped basil
• 1 cup chopped spinach (palak)
• 1/2 cup whole walnuts (akhrot)
• 1 tbsp roughly chopped garlic (lehsun)
• 1/4 cup cheese cubes
• 1/2 cup milk (whole Buffalo, 6.5% fat)
• 1/2 tsp roughly chopped green chillies
• salt (namak) to taste
• 2 cups cooked fusilli
• 2 tbsp olive oil
• 1 tbsp grated processed cheese for sprinkling

Steps

1. Boil enough water in a deep non-stick pan, add the basil and spinach, mix well and cook on a medium flame for 2 minutes.
2. Drain and refresh it with cold water and allow it to cool.
3. Once cooled, combine all the ingredients in a mixer and blend to a smooth paste. Keep aside.
4. Allow the vegetarian creamy pesto pasta to cool completely, and pack it with the cheese sprinkled on top in an air-tight tiffin box.
5. To make vegetarian creamy pesto pasta, heat the olive oil in a broad non-stick pan, add the fusilli and sauté on a medium flame for 1 to 2 minutes.
6. Add the prepared pesto, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.