Fettuccine Alfredo

I am here with yet another post...its been long since I posted recipes in a row...that shows my lazyness right....But suddenly there has been a spurt of activities going on in my kitchen - "the monotony" started getting on me I guess...and hence this week am back with recipes from different cuisines..it is not just blogging but trying out new recipes is actually making me feel better ...enjoying savoring different cuisine at home every other night....I always stick to South Indian food for lunch though! Having poured my thoughts  and also happy at the turn out of this pasta...my fav is alfredo sauce and I generally use it with "penne"..       H always keeps pulling my leg that I do not bother to try out anything else but alfredo sauce even when we dine out. Today I am happy that I was able to recreate it and planning to enjoy my dinner in my sofa with focaccia bread! How much better can it get right??

Ingredients:

1/2 Packet Fettuccine Pasta
1 TBSPN Olive Oil
Veggies - shredded lengthwise - Zucchini, Bell Pepper. You may even add Asparagus, Green Beans etc
1/2 TBSPN Butter
1 Cup Milk
1 TBSPN All Purpose Flour
2 TBSPN Finely Chopped Onions (used this since I do not use garlic at home. You may substitute garlic instead of onions)
Freshly Grated Parmesan Cheese ( I did not use but it still turned creamy)
Freshly Ground Black Pepper

Water

Method:

Take water in a big vessel and bring it to a boil. Add Pasta and cook it Al Dente.  Add salt to it inorder to prevent stickiness. Drain the water and keep it aside (reserve the water..in case you are not serving it immediately it will be useful to use this water while reheating the pasta). I break the fettuccine into half before cooking (leave it to your choice). I recommend following the instructions on the package for making the pasta.

Side by side - Take a skillet or a pan and saute the veggies in olive oil. Do not let it over cook.
Add salt and pepper and turn it off. You may also transfer the veggies on to another plate and use the same pan for making the sauce.

Heat the butter. Add the chopped onions (or garlic if you use it) and saute it. Add the flour and saute it till the raw smell leaves. Add the milk and allow it to thicken. Add the cheese at this stage. Add little bit salt and ground pepper.

Add the pasta to the sauce. Mix it and add the vegetables. Voila! Fettuccine Alfredo is ready to be served.
It does not use too much of oil or butter or cheese....you can enjoy it guilt free.
I am planning to serve it with focaccia bread. Enjoy!!

Fettuccine Pasta in Peanut Sauce

The inspiration to make the recipe was from our visit to noodles and company a month ago!! My husband had ordered Pasta with Indonesian style peanut sauce...I am not a great fan of all these spaghetti kind of noodles and hence went for my favorite penne pasta. But I tasted what he had and you know it tasted like our gun powder ...I guess that was from the sesame and red chilly powder in it. I wanted to try it at home some time. I make Pasta varities since it turns out easier to pack it for his lunch.

I made this with the things I had at home. It may miss one or more of items than what may go into it...but still tasted good. I have heard the cayenne pepper is normally used in Thai cooking but I did not have it with me hence substituted that with red chillies (paprika)....

Ingredients ( serves around 6):

1/2 Pack Fettuccine Pasta
2 Cups Broccoli Florets
1 Green Bell Pepper
1 Pack Organic Tofu
Few Tsp Olive Oil

For the Sauce:

Unsalted Roasted Peanuts Handfull (with no skin)
1 Tsp Sesame Seeds
3 Red Chillies
2 TBSPN Butter at room temperature (you may skip it...I always love to mix cheese or butter to my pasta)
1 Tbspn Lemon juice
1 Inch Piece Ginger
Salt to taste

Dry roast the sesame seeds and red chillies separately.
If the peanuts you are using is not a roasted one then you may roast it in the microwave before grinding it.
Grind together Peanuts, Sesame seeds, Red Chillies and Ginger.
Add the butter and salt to the Peanut sauce.

Marinate the tofu in olive oil for an hour.
Pre-heat the oven to 350 Deg F.
Bake the Tofu till it starts getting golden say about 45 minutes to an hour.

Cook the Pasta as mentioned in the package (make sure to add salt....I keep forgetting to add it)
Take Olive Oil in a pan
Add the veggies but do not make it too soggy. Take it out of the pan.
Take some sesame oil.
Add the pasta and the peanut sauce. Cook it for 5 to 10 minutes. Since all the ingredients used have been roasted before making the sauce you need not cook it for a long time with pasta.
Add more salt if needed.
I learnt one thing about adding veggies to pasta. If you are adding the veggies while making the pasta and serving it later...they kind of get soggy especially when using sauces like marinara, alfredo etc. Hence,  add the vegetables and tofu just before serving by way of topping it. It stays fresh, crisp and tastes better.

Take Pasta in the plate and the veggies and tofu. ...drizzle few drops of sesame oil....heat it and serve!!