Butter Corn Pasta - Easy Pasta Recipes

Category: Pasta / Macaroni 
Preparation Time: 10 mins  
Cooking Time: 15-20 mins
Servings: 1-2 servings

Yummy Cheesy Pasta

Butter corn pasta is one of the easy pasta recipes and a favourite among the kids. 

If we have pasta sauce in hand, we can do this in a jiff, if not we can also use finely chopped tomatoes or pureed tomato. 

Butter Corn Pasta

We can also add finely chopped bellpeppers to it to make it more nutritious and colourful. 

Adding cheese is an optional here, it tastes good even without the cheese.

Ingredients:

• Pasta - 1 cup (I used small Ditalini Pasta)
• Sweet corn, frozen - 1/2 cup 
• Pasta sauce - About 1/2 cup (use as needed)
• Butter - 1 Tbsp
• Basil leaves / Italian seasoning - to taste
• Salt - to taste
• Pepper powder - to taste
• Mozzarella cheese, grated - as required (Optional)
• Water - as required

 Notes:

• This time I have used store brought Organic Garden vegetable Pasta sauce here and you can find one of my home made pasta sauce recipe here: Homemade Pasta Sauce
• If we are not having pasta sauce in hand, we can replace it with pureed tomatoes or tomato paste. In that case, add finely chopped clove of garlic while sautéing and a little more Italian seasoning at the end
• For make it more interesting and colorful, we can add finely chopped coloured bellpeppers along with the sweet corn

Roasted Bell Pepper Pasta

Category: Pasta / Macaroni 
Preparation Time: 10 mins  
Cooking Time: 30-45 mins
Servings: 2-3 servings

Roasted Bell pepper Pasta

Ingredients:

• Pasta - 2 cups (I used Pipe Rigate shaped pasta)
• Small Onions - 5-6 nos, finely chopped
• Garlic - 3-4 cloves, finely chopped
• Olive Oil - 1/2-1 tbsp
• Pepper powder - to taste
• Italian seasoning - to taste
• Salt - to taste
• Sugar - a pinch (Optional)
• Cheese - as required (Optional)
• Chilly flakes - as required (Optional) (I didnt used here)
• Water - as required

For Pasta Sauce:

• Red Bell pepper / Capsicum - 1 big sized
• Tomato - 1 no (not too ripe)
• Walnuts / Almonds / Cashews - Around 1/4 cup (Here I used walnuts) 
• Garlic - 2-3 cloves
• Oil - around 1 tsp

 Method:

1. Cook pasta as per the package instructions; (Boil water; add pasta with little salt and cook for 11 -13 mins until slightly soft yet crunchy enough to bite)
   
2. Drain and rinse with cold water and keep aside. (We can also save the water to use later)
   
3. Wash the Bell pepper and tomato well and wipe off any excess moisture, coat them with oil and keep it ready
   
4. If we are having access to direct flame, we can directly roast the bell pepper and tomato in flame until they get roasted (Skin becomes black and start to peel)
5. Since I am just having electric stove here, I opted for the oven-roasting method. Pre heat oven to 350 F. Place the oil coated veggies in a foil lined baking tray and bake in the preheated oven for around 30-35 mins until it becomes roasted. We need to turn them over couple of times for even roasting. Tomato can be done earlier than the bell-pepper. Once done, take them out and placed in a bowl and cover it for sometime; so that it would be easy to peel off the skin due to condensation
   
6. Once the bell pepper and tomato cools down a bit, peel off the skin, remove the seeds from the pepper and chop them into pieces
   
7. In a pan, add few drops of oil and toast 2-3 cloves of garlic for few mins
8. In a blender, add the roasted tomato & bell pepper pieces, toasted garlic and walnuts or any other nuts (we can also leave them out if we dont want to)
9. Grind them into a puree and keep it ready
   
10. Heat Oil in a pan, add the finely chopped garlic and saute for 2-3 mins
    
11. Add the finely chopped small onion and saute for another 2-3 mins
    
12. Now add the ground puree and saute for a min
    
13. Add around 1/2 cup of water (we can also use the water used for cooking pasta), mix well and bring to boil
    
14. Add required salt, pepper powder, Italian seasoning, a pinch of sugar and mix well
    
15. Allow it to boil for 3-4 mins in low to medium flame
    
16. Add the cooked pasta into it and mix gently until the pasta gets well coated with the sauce
    
17. Check for salt and spices and adjust as required and switch it off
    
18. If making for adults, serve hot with chilli flakes sprinkled on the top
19. For kids, serve with grated cheese:)
    

Egg-Veggie Masala Pasta

Category: Pasta / Macaroni 
Preparation Time: 10 mins  
Cooking Time: 20 - 25 mins
Servings: 1-2 servings

Egg-Veggie Masala Pasta

Ingredients:

• Pasta - 1 1/4 cup (I used Radiatore shaped pasta)
• Eggs - 2 nos
• Mixed Veggies, finely chopped - Around 3/4 - 1 cup (I used Carrot, Beans, Peas & Corn)
• Onion, finely chopped - 1/4 cup / 1 small sized
• Tomatoes, finely chopped - 1 small sized
• Ginger-Garlic Paste - 1/2 tbsp
• Green chilly - 1 no (Can be avoided while making for kids)
• Turmeric powder - 1/4 tsp
• Coriander Powder - 1/2 tsp
• Pav Bhaji Masala Powder - 1/2 tsp (I used Home made powder)
• Oil - 1/2 tbsp
• Salt - to taste
• Sugar - a pinch (Optional)

 Method:

1. Cook pasta as per the package instructions; (Boil water; add pasta with little salt and few drops of oil and cook for 11 -13 mins until slightly soft yet crunchy enough to bite). Drain and rinse with cold water and keep aside
   
2. Heat Oil in a pan, add Ginger-Garlic paste and saute in low-medium flame for 2 mins
3. Add finely chopped onion, green chilly if using and saute for 3-4 mins
4. Add tomato pieces and saute for a min
5. Now add finely chopped vegetables and saute for 2-3 mins
   
6. Add required salt, a pinch of sugar, turmeric powder, Coriander powder and Pav Bhaji Masala powder, mix well 
7. Sprinkle few drops of water and cook covered in low to medium flame till the veggies gets cooked but not getting mushy
8. Once its done, reduce the flame to low and move the veggies to one side of the pan, Crack open the eggs into the other side 
   
9. Sprinkle little salt needed for egg and scramble them until it gets 3/4th cooked
   
10. Combine the soft scrambled eggs with the sauted veggies and saute for few mins until they get combined well
    
11. Now add the cooked & drained pasta and mix gently until it gets coated with egg-veggie masala
    
12. Allow to cook in low flame for 2-3 mins and switch off
13. Serve Hot!
    

Home made Pasta / Pizza Sauce

Category: Pasta Sauce 
Preparation Time: 10 mins       
Cooking Time: 20 mins      
Servings: yields around 1 cup

Pasta / Pizza Sauce

 Ingredients:

• Ripe Tomatoes - 3 nos
• Red Capsicum - 1 no (Can be reduced to 1/2)
• Small Onion, finely chopped - 5-6 nos
• Garlic, finely chopped - 5-6 cloves
• Olive Oil - 1 tbsp + 1 tsp
• Sugar - 1 tsp
• Salt - to taste
• Pepper Powder - 1 tsp
• Italian Seasoning - 1/2 tbsp (can be replaced with Oregano / Basil leaves)
• Water - around 1/3 - 1/2 cup

Method:

1. Wash the tomatoes and make a slight slit across the tomatoes for easy peeling. Add around 2 cups of water  in a vessel and bring it to boil. When it starts to boil, add the tomatoes and wait for 1-2 mins till the skin started to break off. Then remove the tomatoes using a spoon and place it in a bowl. Then remove the skin off and allow to cool down
   
2. Wash and chop the Red capsicum into cubes. Heat 1 tsp of Oil in a pan and add the capsicum cubes and saute for few mins till it gets roasted well, then remove from the stove and allow to cool down
   
3. In a blender / mixie jar, add the blanched tomatoes and roasted capsicum cubes and grind to a fine puree without adding any water
   
4. In a sauce pan, add 1 tbsp of Olive Oil and heat it up, then add finely chopped onions followed by finely chopped garlic pieces and saute well until they turned golden brown
   
5. Then add the tomato-Capsicum puree into it and cook in medium flame for 3-4 mins
   
6. Now add around 1/3 - 1/2 cup of water to it and mix well; bring it to boil
   
7. Once it starts to boil, add Sugar, Salt, Pepper powder and Italian seasoning
   
8. Allow it cook in low flame for another 5-7 mins till it reaches the sauce consistency
   
9. Once its done, remove from the flame and use as required
10. If storing, we can transfer into a airtight glass container after it gets cooled down and store it in refrigerator for atleast a week or upto 10 days
    

Cheesy Veggie Pasta with Homemade Pasta Sauce (Baked Version)

Category: Pasta
Preparation Time: 15 mins  
Cooking Time: 15 mins
Servings: 1-2 Servings 

Cheesy Veggie Pasta

 Ingredients:

• Pasta (Elbow / Shell Variety) - 1/2 - 3/4 cup
• Home made Pasta Sauce - 3-4 tbsp
• Mozarella Cheese, grated - 1/3 cup
• Olive Oil - 1 tsp + 1 tsp
• Capsicum, finely chopped - 3 tbsp (I used a mix of Red, orange and yellow capsicums)
• Sweet corn kernels, boiled - 2-3 tbsp
• Broccoli florets, blanched - 1/4 cup
• Salt - as required
• Water - for cooking pasta

Method:

1. Cook pasta as per the package instructions; (Boil water; add pasta with little salt and cook for 8-10 mins until slightly soft yet crunchy enough to bite). Drain the excess water and keep aside
   
2. Chop the veggies; Boil the sweet corn and blanch the broccoli florets; grate the cheese and keep all ready
3. Heat a tsp of oil in a frying pan, add chopped capsicum pieces and fry for a min in medium high flame
   
4. Now add the broccoli florets and saute for a min
   
5. Then add the boiled corn and sprinkle little salt and saute
   
6. Saute all the veggies for another 1-2 mins and switch it off
   
7. Add 3-4 tbsp of Pasta sauce to the cooked and drained pasta
   
8. Mix well until combined. adjust sauce quantity as per taste; Check for salt
   
9. Add in the sauted veggies to the pasta and around 1 tbsp of grated cheese, mix well
   
10. If preparing in stove top, cook the pasta along with veggies and cheese in low flame until the cheese melts and serve hot
11. For Baking version, Preheat Oven to 350F for 10 mins; Grease a baking dish with a tsp of oil
12. Transfer the Pasta into the greased dish
    
13. Add the grated cheese over it 
    
14. Bake in the preheated oven for 10-15 mins until the cheese melts and starts bubbling
    
15. Once its done, Transfer to serving bowl and serve hot!
16. If making for kids, we can also bake it in small sized baking dishes and serve as indivdual portions

Stir fried Pasta with Eggs & Veggies

Category: Pasta / Macaroni 
Preparation Time: 10 mins  
Cooking Time: 20 - 25 mins
Servings: 2-3 servings

Stir fried Pasta

 Ingredients:

• Pasta - Around 2 cups (I used Ribbon shaped pasta nests - 5-6 nos)
• Eggs - 2-3 nos
• Carrot, thinly chopped - 1 no
• Cabbage, thinly chopped - 1/2 cup
• Spring Onion - 3-4 stalks
• Garlic, finely chopped - 2 tbsp
• Oil - 1 tbsp
• Sugar - 1/2 tsp 
• Salt - to taste
• Lemon juice - 1 tsp
• Pepper powder - 1-2 tsp (adjust as per taste)
• Green chillies, finely chopped - 2-3 nos (can be avoided if making for kids)

 Method:

1. Cook pasta as per the package instructions; (Boil water; add pasta with little salt and cook for 8-13 mins until slightly soft yet crunchy enough to bite). Drain the excess water and keep aside
2. For the spring onion, remove the roots and finely chop the white and green parts separately
3. Finely chop the other veggies so that they gets cooked quicker
4. In a small pan, add few drops of oil and break up the eggs into it; sprinkle little salt and pepper, scramble them until it gets cooked
   
5. In a wide pan / wok, add oil and heat it up; once it becomes little hot add the chopped garlic pieces and saute till it turns golden brown; then add the green chillies if using
   
6. Add the white part of the spring onion and saute for a min 
7. Keep the flame in medium-high and then add the chopped carrot,cabbage, sprinkle sugar over it (to retain the colour of the veggies) and add required salt and saute for 2 mins till it gets cooked but still remains crunchy
   
8. Now add scrambled egg and mix well
   
9. Add the cooked pasta to the veggies, mix gently until combined and add pepper powder
   
10. Adjust salt and spiciness at this stage; if needed add salt / pepper as required 
    
11. Add in the finely chopped spring onion green part, mix well
12. Switch off and drizzle lemon juice over the pasta 
    
13. Serve hot!