Veg Peri Peri Pasta
Cafe-style peri peri pasta made with a homemade peri peri masala, stir-fried veggies, and a creamy cheese sauce.
Equipment
- Large stock pot
- Wide pan or skillet
- Whisk
Ingredients
Peri Peri Masala
- 3 tablespoons red chilli powder
- 1 teaspoon black salt
- 1/4 teaspoon cinnamon powder
- 2 teaspoons garlic powder
- 1/4 teaspoon ginger powder
- 1 teaspoon dried oregano
- 1 teaspoon powdered sugar
- 1/2 teaspoon salt
For the Pasta
- 1 1/2 cups penne pasta
- water for boiling
- 1 teaspoon oil plus more for tossing
- salt to taste
- pinch black pepper
Stir-Fried Veggies
- 1 tablespoon oil
- 1 tablespoon garlic chopped
- 1/2 cup broccoli florets blanched
- 1/2 cup mushrooms quartered
- 1 cup bell peppers cut into triangles
- 1/2 cup corn kernels
- salt and pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon red chilli flakes
- 1 teaspoon lemon juice
Peri Peri White Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour refined flour
- 600-800 ml milk add gradually
- salt and pepper to taste
- 2 tablespoons peri peri masala from above
- 30 g processed cheese grated or cubed
- 3 tablespoons tomato ketchup
Instructions
Make the Peri Peri Masala
- Mix the red chilli powder, black salt, cinnamon powder, garlic powder, ginger powder, oregano, powdered sugar, and salt together in a bowl. Store in an airtight container until ready to use.
Boil the Pasta
- Bring a large pot of water to a boil. Add the pasta, 1 teaspoon oil, and a pinch of salt. Boil for 7 to 8 minutes, or until al dente.
- Drain the excess water and let the pasta cool down slightly to stop it from overcooking. Drizzle with a little oil, sprinkle with a pinch of salt and pepper, and toss well so every piece is coated. Set aside.
Stir-Fry the Veggies
- Heat 1 tablespoon oil in a pan over high flame. Add the chopped garlic and sauté for 1 to 2 minutes.
- Add the broccoli, mushrooms, bell peppers, and corn along with salt, pepper, oregano, and red chilli flakes. Sauté well for 2 to 3 minutes.
- Squeeze in the lemon juice and toss once more. Set the veggies aside to use in the sauce.
Build the Sauce and Combine
- Set a pan over medium heat and add the butter, stirring until melted. Add the flour and cook on low flame for 2 to 3 minutes, or until light golden in color.
- Slowly and gradually add the milk, whisking continuously to avoid lumps. Add the milk in batches and cook the sauce for 2 to 3 minutes, or until it starts to thicken slightly.
- Add salt and pepper to taste along with the peri peri spice mix, and cook for 1 to 2 minutes.
- Add the stir-fried veggies, boiled pasta, and cheese. Stir and cook for 2 to 3 minutes until the cheese blends well into the sauce.
- Add the tomato ketchup and mix through. If the sauce feels too thick, loosen it with a splash more milk. This is meant to be a saucy pasta; adjust the consistency to your preference.
- Serve immediately with freshly toasted garlic bread.
Notes
For a vegan version, use plant-based milk and dairy-free cheese, and swap the butter for a plant-based alternative.
The peri peri masala recipe above makes more than one batch needs. Store the extra in an airtight container and use it on fries, roasted vegetables, or popcorn.
Whisk the milk in gradually and keep stirring. It's the difference between a silky sauce and a lumpy one.
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of milk to loosen the sauce.
Tried this recipe?Let us know how it was!