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–+ servings

Peri Peri Pasta Recipe Card

North Indian Kitchen
Peri Peri Pasta made with homemade creamy white sauce. Vegetables, oregano & chili flakes makes this dish more delicious.
5 from 3 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Snacks
Cuisine Portuguese
Servings 4
Calories 406 kcal

Equipments

1 Kadai
1 Pan

Ingredients

For Peri Peri White Sauce

  • 2 tablespoons Butter
  • 2 tablespoon Plain Flour (maida)
  • 2¼ cups Milk
  • 2 tablespoon Peri Peri Masala
  • ¾ cup Processed Cheese (grated)
  • ¼ CUP Fresh Cream
  • Salt to taste

Other Ingredients

  • 1 tablespoon Butter
  • 1¼ cups Capsicum cubes
  • 1 teaspoon Mixed Herbs (dried)
  • 1 teaspoon Chili Flakes (dry)
  • ¼ cup Diced Mozzarella Cheese
  • Salt to taste

Instructions
 

  • Prepare the vegetables: Wash and chop the vegetables of yourchoice into bite-sized pieces. Common vegetables that work well for sautéinginclude bell peppers, sweet corn & garlic. (You can add onions, mushrooms,zucchini, carrots, broccoli, and green beans). Ensure that the vegetables areevenly sized to ensure even cooking.
    2. Heat the pan: Place a large skillet or frying pan over medium-high flame. Allow the pan to heat up for a minute or two until it is hot.
    3. Add cooking oil: Add a cooking oil with a high smoke point, such as olive oil, canola oil, or vegetable oil, to the hot pan. Use enough oil to lightly coat the bottom of the pan.
    4. Add aromatics (optional): If desired, you can add minced garlic, finely chopped onions, or other aromatic ingredients to the pan and sauté them for a minute or two until fragrant. This adds additional flavor to the vegetables.
    5. Add the vegetables: Carefully add the prepared vegetables to the pan. Spread them out in a single layer to ensure even cooking. If you have a large quantity of vegetables, you may need to sauté them in batches to avoid over crowding the pan.
    6. Now append 1 tablespoon chopped garlic.
    7. Season with salt and pepper: Sprinkle the vegetables with salt and pepper as per your taste to enhance their flavor. You can also add herbs, spices, or other seasonings according to your preference.
    8. Sauté the vegetables: Using a spatula or tongs, toss and stir the vegetables in the hot pan. Continue cooking them over medium-high heat for 5-7 minutes or until they are tender-crisp. The exact cooking time will depend on the type and thickness of the vegetables.
    9. Afterwards add 1 teaspoon lemon/half lemon into the veggies.
    10. Adjust the heat if needed: If the vegetables are cooking too quickly or browning too much, reduce the heat slightly. If they are taking too long to cook, increase the heat slightly.
    11. Test for doneness: To check if the vegetables are cooked to your liking, taste a piece to ensure it has reached the desired level often derness. Cook for a bit longer if needed.
    12. Remove from heat and serve: Once the vegetables are cooked to your satisfaction, remove the pan from the heat. Serve the sautéed vegetables as a side dish or incorporate them into your favorite recipes.
    How to make Peri Peri White Sauce
    13. Melt the butter: In a saucepan, melt the butter over medium heat until it becomes foamy and fully melted.
    14. Add the flour: Add the all-purpose flour to the melted butter and whisk continuously to combine the ingredients. Cook the mixture for about 1-2 minutes, stirring constantly, to cook off the raw flour taste.
    15. Gradually add milk: Slowly pour the milk into the pan, whisking continuously to prevent lumps from forming. Continue whisking until the mixture is smooth and well combined.
    16. Simmer and thicken: Bring the mixture to a gentle simmer while stirring occasionally. Allow it to cook for about 5-7 minutes or until it thickens to your desired consistency.
    17. Add peri peri sauce: Once the white sauce has thickened, add the peri peri sauce to the pan. Adjust the amount of sauce based on your preferred level of spiciness. Stir well to incorporate the peri peri sauce into the white sauce.
    18. Now add the prepared veggies in the prepared white sauce.
    19. Season with salt and pepper: Taste the sauce and season with salt, pepper, oregano & chili flakes according to your preference. Remember to adjust the seasoning carefully, as peri peri sauce may already contain some salt.
    20 Serve: Once the peri peri white sauce is well combined and seasoned, remove the saucepan from heat. Use the sauce immediately as a topping for grilled chicken, pasta, vegetables, or any other dish where you want to add a creamy and spicy kick.
    Your Peri Peri Pasta is ready

Video

Notes

  • If you prefer a smoother sauce, you can use an immersion blender or a regular blender to puree the Peri Peri White Sauce until smooth before combining it with the pasta.
  • Feel free to add other seasonings or herbs to the Peri Peri White Sauce, such as dried oregano, paprika, or a squeeze of lemon juice, to enhance the flavor profile.
  • If the Peri Peri Pasta becomes too thick after combining the pasta and sauce, you can add a splash of milk or broth to thin it out to your desired consistency.
  • To make the Peri Peri Pasta more nutritious, you can incorporate additional vegetables such as spinach, kale, or cherry tomatoes. Simply sauté them along with the onions and garlic before adding the peri peri sauce and continue with the recipe.
Nutrition Facts
Peri Peri Pasta Recipe Card
Amount per Serving
Calories
406
% Daily Value*
Fat
 
19.6
g
30
%
Cholesterol
 
58.4
mg
19
%
Sodium
 
643.1
mg
28
%
Potassium
 
224.5
mg
6
%
Carbohydrates
 
41.4
g
14
%
Sugar
 
9
g
10
%
Fiber
 
1.7
g
7
%
Protein
 
15.1
g
30
%
Vitamin A
 
691.7
IU
14
%
Vitamin B1
 
0.3
mg
20
%
Vitamin B2
 
0.1
mg
6
%
Vitamin B3
 
0.4
mg
2
%
Vitamin C
 
62.9
mg
76
%
Vitamin E
 
0.4
mg
3
%
Calcium
 
401.9
mg
40
%
Iron
 
6
mg
33
%
Magnesium
 
41.7
mg
10
%
Phosphorus
 
260.2
mg
26
%
Zinc
 
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Pasta
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