Masala Fusilli Recipe by Chef Cheryl Lobo

Masala Fusilli

This recipe is perfect for days when you are super hungry and don’t have a lot of time on your hands.

We all love to add an Indian twist to our pasta, and Maggie masala-e-magic powder works perfectly to give that indian twist to your regular pasta. It is also easily available and can be used in so many different ways .

Pasta provides mainly carbohydrates, especially starch and is low in protein and fat. Pasta also contains vitamins B1 and B2, as well as some minerals. During cooking some of the nutrients get lost either in the water or by heat, especially some starch, protein, phosphorous and vitamin B1. Given the imbalance in amino acid content in the protein fraction of pasta, in particular lysine (an essential amino acid), it is crucial that pasta is consumed together with other foods with different protein properties, to enhance the nutritional value of the protein. The normal habit of consuming a portion of pasta together with a wide range of ingredients and/or sauces, enormously enhances the overall nutritional value.

Here I have tried this recipe with fusilli and macaroni but you can try this with any type of pasta.

Ingredients:

1. Fusilli Pasta – 2 cups
2. Frozen Green Peas – ½ cup
3. Onion – 1 (Finely chopped)
4. Maggi Masala-e-magic powder – 1 sachet

Method:

1. Boil the pasta and green peas with 3 cups water until the pasta is almost cooked.
2. Now add in half the chopped onion and the maggi masala-e-magic powder and mix well. (You can use ¾ sachet of the powder if you prefer the pasta to be less spicy).
3. Cook till the pasta is fully cooked and all the water dries up.
4. Serve hot. Garnish with the remaining chopped onion.

Note: *You can use any type of pasta*, to buy it for the best prices, click here

Recipe by Chef Cheryl Lobo

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CHERYL LOBO
CONTENT WRITER
Cooking Recipes