Remember those magic pens from the awesome childhood days and how much fun it was to mix two colours to come up with a totally cool new colour. Today’s recipe is a bit like that,  I combined three different pasta sauces to give me a wonderful “Fusilli in pesto-marinara-white sauce” (Pewhinara :p)!  Well, my tastebuds seemed to agree with this concoction of sauces..

 

Recipe 46: Fusilli in pesto-marinara-white sauce

Recipe credits: Author of the blog

fusilli in pesto marinara white sauce

 

To explain this recipe is a bit tricky, so I will try and go step by step.

Prepping:

– Ensure that your mushrooms (if you want to use them) are washed, chopped and boiled in that order (do not throw away stock) and all other vegetables are chopped ( I used mushrooms, broccoli, red bellpepper and olives).

– I usually dump the broccoli in the boiled mushroom stock for a while so they become slightly soft.

– Oh, and ofcourse, boil the pasta!

 

Step 1:

Prepare the pesto sauce, the recipe for which can be found in “Day 7 (March 19, 2013): Italian main course.. pesto sauce pasta!”

Step 2:

Prepare the marinara sauce: Day 27 (May 16, 2013): Penne in marinara sauce

Now, if you are making 3 cups of pasta, the quantity of sauce as per original recipe would be enough. I made about 1.5 cups so I used half of the quantity (the rest was used for a pizza .. you can try that too! )

Step 3:

– Just like in Day 27 (May 16, 2013): Penne in marinara sauce.. sorte the onions in olive oil and cook the puree’d marinara sauce for about 15 minutes.

– Now add the pesto sauce, and cook for another 15 minutes (stirring occasionally throughout)

Step 4:

Prepare the white sauce in a pan. Keep aside. (recipe source: http://www.tarladalal.com/thin-white-sauce-113r)

Step 5:

Sorte all the vegetables in about 2 tbsp of olive oil. At this point, you can add some of your pesto-marinara so that the veggies can inculcate the flavour of the sauce.

Step 6:

Pour in the sauces on the sortee’d veggies and stir in low flame for about 3 minutes.

Step 7:

Add the pasta, 3 tbsp of mushroom stock and cook for another 5 minutes.

Step 8:

Sprinkle grated parmesan cheese on top.

 

I know it seems like a lot, but its really not that tedious and it gives you a pasta full of flavour and at the same time that it has that creamy effect of the white sauce.

P.s. This recipe has no spices, but if you wish you can add red chill flakes/ powder to the marinara sauce while cooking or add tobasco sauce while cooking.

Words of wisdom: All these sauce recipes will have a salt component, so taste at all times and ensure that you do not go overboard.

 

Time spent in Kitchen: 1.5 hours

Price range of the total cost of all ingredients: INR 150-200 (for 1.5 cups of pasta)

 

Day 31 Dinner (May 29, 2013): When three sauces teamed up.. enter “Fusilli in pesto-marinara-white sauce”
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