Pasta Palak

Pasta Palak is a vibrant fusion dish that combines the earthy flavors of Indian spinach with the comforting essence of pasta. This vegan dish is not only delicious but also packed with nutrients, making it a perfect meal for any time of the day.

Ingredients

• Whole wheat pasta - 150 grams
• Fresh spinach - 200 grams
• Onion - 1 medium, finely chopped
• Garlic - 3 cloves, minced
• Ginger - 1 inch, grated
• Tomato - 1 medium, chopped
• Green chili - 1, slit (optional)
• Coconut milk - 100 ml
• Olive oil - 2 tablespoons
• Cumin seeds - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Garam masala - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon
• Fresh coriander - for garnish

Steps

1. Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
2. In a large pan, heat olive oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add the chopped onion, garlic, and ginger to the pan. Sauté until the onion turns translucent.
4. Stir in the chopped tomato and green chili (if using). Cook until the tomato softens.
5. Add the fresh spinach to the pan and cook until wilted, about 2-3 minutes. Stir occasionally.
6. Sprinkle in the turmeric powder, garam masala, salt, and black pepper. Mix well.
7. Pour in the coconut milk and bring to a gentle simmer. Let it cook for another 5 minutes to combine the flavors.
8. Add the cooked pasta to the spinach mixture and toss to coat evenly. Cook for an additional 2 minutes.
9. Remove from heat and stir in the lemon juice. Adjust salt and pepper to taste.
10. Serve hot, garnished with fresh coriander.

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 62 g
• Fiber: 10 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in iron and vitamins from spinach, promoting better blood health.
• High in fiber, aiding in digestion and promoting satiety.

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