Pasta Raita

Pasta Raita is a delightful fusion dish combining the creaminess of traditional Indian raita with the comforting texture of pasta. This vegan recipe is refreshing, flavorful, and perfect for a light meal or side dish.

Ingredients

• Pasta (elbow or fusilli) - 150 grams
• Cucumber (grated) - 1/2 medium
• Tomato (diced) - 1 medium
• Red onion (finely chopped) - 1/4 medium
• Fresh coriander leaves (chopped) - 2 tablespoons
• Vegan yogurt - 200 grams
• Lemon juice - 1 tablespoon
• Cumin powder - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Chaat masala - 1/2 teaspoon
• Green chili (finely chopped) - 1 small (optional)

Steps

1. Cook the pasta in a pot of boiling salted water according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
2. In a mixing bowl, combine the vegan yogurt, lemon juice, cumin powder, salt, black pepper, and chaat masala. Mix well until smooth.
3. Add the grated cucumber, diced tomato, finely chopped red onion, chopped coriander, and green chili (if using) to the yogurt mixture. Stir to combine.
4. Fold in the cooked pasta gently until all ingredients are well incorporated.
5. Taste and adjust seasoning if necessary. Chill in the refrigerator for 10 minutes before serving.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 56 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.15 L

Health Benefits

• Rich in probiotics from vegan yogurt, promoting gut health.
• High in fiber from vegetables, aiding digestion and keeping you full.

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