You might be thinking – what a name! I didn’t know how to name it better than this! 😀 Ever since I discovered this way of cooking pasta, I have left aside the traditional way of making it. The original idea was given by Rini during her cook along segment in the UAE Food Guide. I have twisted and tweaked this recipe in many ways, and this is just one version. I will be giving some versions in the notes section for you to try.
Just keep a few pointers while cooking pasta this way:
- Know your pasta. Most of the pastas available in the market quick fast. Hence do not even wait for your pressure cooker to whistle. As soon as you hear the “shh” sound, switch it off and allow it to cook in its pressure. I have used Quaker oats pasta here, so I allowed it one whistle.
- Do your base first. Whatever you are going to flavor your pasta with, make it first. The below is a tomato based one but if you are going to do a white sauce based pasta too this will work.
- If you are planning to add chicken or any non-veg element, cook it separately and add it to the end, or cook at least 60% before adding the pasta and cooking the rest. Since you don’t allow the cooker to reach its whistle stage, you may get uncooked chicken in your pasta.
- Add liquid almost equivalent to the amount of pasta added. I find that keeping the water level an inch above the level of macaroni gives it a nice moisture. However, if you like your pasta dry like you see in the pictures, keep it a little less.
I guess that’s it. You can go wild with making your pasta now. The whole thing is that there is no water wastage when you cook your pasta this way. I have made this chicken white sauce pasta this way and it came out really well too. I hope you try and enjoy making pasta for dinner more frequently… 😉
Pasta in a Jiffy
- 3 tbsp olive oil
- 3 cloves garlic minced
- 1 onion minced
- 1/2 packet frozen mixed vegetables as much as you like, thawed
- 1 tbsp mixed Italian seasoning oregano, basil, thyme, parsley, rosemary
- 1 tsp paprika powder
- 3 to matoes pureed
- 1 cup coconut milk
- 1 1/2 cup water
- 3 cups pasta I used oats pasta
- Salt and pepper to taste
- Coriander leaves for garnish
- Heat olive oil in a pressure cooker. I used a 4 ltr cooker.
- Fry the garlic till aromatic.
- Add the onions and fry till wilted.
- Add the mixed vegetables and saute.
- Now add in the rest of the ingredients and give a good mix.
- Close the lid and keep the cooker on medium flame. Cook till one whistle and switch off. (refer to points)
- Allow the steam to go by itself.
- Open, give a quick mix and serve hot garnished with coriander leaves.