Pasta with Saag

Pasta with Saag is a delightful fusion dish that combines the rich, earthy flavors of Indian saag with the comforting texture of pasta. This unique recipe offers a wholesome and satisfying meal that brings together the best of both cuisines.

Ingredients

• Pasta (penne or fusilli) - 150 grams
• Spinach (fresh) - 200 grams
• Mustard greens - 100 grams
• Onion - 1 medium, finely chopped
• Garlic - 3 cloves, minced
• Ginger - 1 inch, grated
• Green chili - 1, slit (adjust to taste)
• Cumin seeds - 1 teaspoon
• Garam masala - 1 teaspoon
• Salt - to taste
• Olive oil - 2 tablespoons
• Cream (heavy) - 50 ml
• Lemon juice - 1 tablespoon
• Fresh cilantro - for garnish

Steps

1. Cook the 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 and sauté until golden brown.
4. Stir in the minced garlic, grated ginger, and slit green chili. Sauté for another 2 minutes until fragrant.
5. Add the spinach and mustard greens to the pan. Cook until wilted, about 5 minutes.
6. Remove the greens from heat and allow to cool slightly, then blend them into a smooth paste using a blender or food processor.
7. Return the blended paste to the pan. Add garam masala, salt, and cream. Mix well and simmer for 5 minutes.
8. Add the cooked pasta to the saag sauce and toss to coat evenly.
9. Finish with a squeeze of lemon juice and garnish with fresh cilantro before serving.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 30 mg
• Total Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins A and C from spinach and mustard greens.
• Provides a good source of fiber, aiding in digestion.

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