Pasta Methi

Pasta Methi is a delightful fusion dish that combines the rich, earthy flavors of fenugreek leaves with the comforting familiarity of pasta. This vegan dish is both nutritious and satisfying, making it a perfect meal for any occasion.

Ingredients

• Pasta (whole wheat or gluten-free) - 200 grams
• Fresh methi (fenugreek) leaves - 100 grams, chopped
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, finely chopped
• Garlic - 3 cloves, minced
• Ginger - 1 inch, grated
• Green chili - 1, slit (optional)
• Cumin seeds - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1/2 teaspoon
• Salt - to taste
• Oil (olive or coconut) - 2 tablespoons
• Lemon juice - 1 tablespoon
• Fresh coriander leaves - for garnish

Steps

1. Boil a pot of salted water and cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add the chopped onions and sauté until translucent, about 5 minutes.
4. Stir in the minced garlic, grated ginger, and slit green chili. Cook for another 2 minutes until fragrant.
5. Add the chopped tomato, turmeric powder, red chili powder, and salt. Cook until the tomato softens, about 5 minutes.
6. Add the chopped methi leaves to the skillet and sauté for about 3-4 minutes until they wilt.
7. Incorporate the cooked pasta into the skillet and toss everything together, ensuring the pasta is well coated with the methi mixture.
8. Drizzle with lemon juice and mix well. Cook for an additional 2 minutes to heat through.
9. Serve hot, garnished with fresh coriander leaves.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 60 g
• Fiber: 9 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, which aids in digestion.
• Fenugreek leaves are known to help regulate blood sugar levels.

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