Instant pot: Broccoli Cheddar Pasta (in Instant Pot)

Prep - Cut a medium Carrot into thin matchstick shaped pieces (about a cup). 

Start the IP on "Saute" mode and add 2 cups of Water and a cup of Milk to it. Add 2 cups of Broccoli Florets, Shredded Carrots, Salt as needed, 1/2 tsp of Black Pepper, 1/2 tsp of Red Chilli Flakes, 1/2 tsp of Garlic Powder, 1/2 lb of Pasta (almost 2 3/4 cup of Shells) and mix well. 

Cover with the lid and cook on "manual pressure" for 3 minutes on "sealing" position. Once the cooking time is up, manually release the pressure in bursts until all the pressure is gone. 

Open the lid, add 1/2 cup of Water, 1/2 cup of Heavy Whipping Cream, 1 1/2 cup of Shredded Cheddar Cheese and mix well. Allow to rest for 2 minutes and serve hot.

Spaghetti Alfredo

Pasta - Cook 1/2 lb of Fettuccine or Spaghetti per instructions. Drain and toss with few drops of Oil and keep aside.

Alfredo Sauce - Heat a saucepan on medium heat, melt 1/4 cup of Butter and saute 1/2 tsp of minced Garlic for a minute. Add 2 oz of softened Cream Cheese, a cup of Heavy Cream, 1/2 cup of Milk and a tsp of Garlic Powder, mixing well. Add 2 tsp of Pepper Powder, Salt to taste, a tsp of Parsley flakes and a cup of grated Parmesan cheese. Reduce the heat to low and whisk till no lumps are found and the sauce is smooth and creamy. Remove from heat.

Add the sauce to the pasta and toss well. Serve warm and immediately.  

Pasta with Arrabiata Sauce

Preparation - Cut ½ cup of Broccoli into small florets, blanch and strain. Blanch 3 tomatoes, de-skin, puree and sieve it.

Pasta - Cook 3 cups of Penne/Fusili Pasta in salted boiling water - 2 tsp of Salt and a tbsp of Oil until it turns soft yet firm. Remove from heat and let the pasta remain in the water for 3 minutes. Strain. Add cold water and strain again. Leave the pasta in the strainer for 12-15 minutes. Sprinkle a tbsp of Olive Oil and keep aside.

Arrabiata Sauce - Heat a tbsp of Olive Oil in a vessel, add finely chopped Onion and 3-4 crushed Garlic flakes and saute till transparent. Add the a finely chopped Green/Red Bell Peppers, 2 tbsp of chopped Coriander Leaves and Salt. Combine and add the tomato puree, 1 tsp of mixed Dried Herbs or Oregano , 2 tbsp of Tomato Sauce, ¼ tsp of freshly Ground Pepper and Salt. Add ¼ tsp of Red Chilli Flakes, 1 tsp of Brown Sugar and cook for 6-8 minutes, stirring once in a while, over low heat. Add 2 tbsp of Coriander Leaves and cook for another minute. Turn off heat and cool. Add ½ cup of Milk, slowly stirring continuously and keep the prepare sauce aside.

At the time of serving, heat sauce, add pasta and broccoli and combine well. Turn off heat and remove onto serving bowl. Serve topped with 1 tbsp of Grated Cheese.

Asparagus, Broccoli & Cheese Pasta

Prep - Cook 1lb of Pasta to al-dente and keep aside. Preheat oven to 450ºF.

Cheese Sauce - In a microwaveable bowl, heat 1 cup of Veggie Broth, 1 cup of Milk and a crushed Garlic Clove for 2 – 3 minutes or till hot. Discard the garlic clove. In a small saucepan, melt 2 tbsp of Butter, add 2 tbsp of All Purpose Flour and toast for about 2-3 minutes. Carefully pour the milk mixture in the saucepan and whisk thoroughly to remove any lumps. Bring to boil and simmer until the mixture thickens. Season with Salt, Pepper and ½ tsp of Nutmeg Powder. Add ¼ cup of grated Parmesan Cheese, mix well and keep aside.

Pasta - Mix pasta with the veggie sauce and spoon into a baking dish. Top it with the cheese sauce and 1 cup of grated Fontina Cheese. Bake until the cheese is browned and bubbly, about 10-15 minutes. Let it rest for 5 minutes, before serving hot.

Veggie Sauce - Chop 20 Asparagus pencils into 1" pieces, peel and chop 2 medium Carrots finely, chop 2 cups of Broccoli florets and keep aside. Heat 2 tbsp of Olive Oil in a pan; add 1 tsp of Red Chili Flakes and toast for 30 seconds. Add 2 finely chopped garlic cloves, a thinly sliced Onion and sauté till lightly browned. Add all the chopped veggies; cook till they are ¾th cooked. Add 1 cup of Tomato Puree, 2-3 tbsp finely chopped Basil / Herbs de Provence, Salt to taste and 1 cup of Veggie Broth. Cover and cook till the veggies are completely cooked.

Spinach Pesto - Penne Pasta

Pasta: Bring water to a boil in a big pot and add Salt, 1 tsp Olive Oil, 4 cups of Penne Pasta and cook over medium flame for 10-12 minutes until al dente. Drain and reserve ½ cup of Water for later. Run pasta under cold water to keep the pasta separate.

Spinach Pesto: Boil water, add Salt, chopped medium bunch of Spinach and blanch for a minute and immediately run cold water over it. Blend spinach with ¼ cup of fresh Parsley, ¼ cup of Pine Nuts / Walnuts, 2-3 tbsp of grated Parmesan Cheese (optional), 2 Garlic Pods, 1 tsp of freshly ground Pepper, 3-4 tbsp of Olive Oil, Juice of ½ Lemon and Salt to taste in to a slightly coarse sauce. If needed, add some strained spinach water to ease grinding.

Bechamel Sauce: Heat 3 tbsp of Butter / Olive Oil in a pan on medium flame. Add ¼ cup of All Purpose Flour and whisk immediately until it forms a smooth paste. Now slowly add 300 ml of Hot Milk and whisk continuously until you get a smooth uniform mixture. Cook it for 2-3 minutes until the raw smell of the mixture goes away by stirring it continuosly. Season it with enough Salt, Pepper Powder, Ground Nutmeg and mix well.

Final Pasta: Heat 3 tbsp Olive Oil in a wide bottomed pan and fry sliced 4-5 Garlic Pods until slight brown and crisp and add thinly sliced big Onion and fry until they are pink and soft. Now add 12 sliced Mushrooms, a finely chopped Carrot and cook until tender. Add the spinach pesto sauce, bechamel sauce and mix well. Add ¼ cup reserved pasta liquid if required to get a medium sauce consistency. Add cooked pasta and mix well until all the pasta is covered with the sauce and is warm. Now add 1 tsp of Red Chili Flakes, 1 tsp of Italian Herbs, Salt, Pepper and mix well.Dish it out to the serving platter and sprinkle 2 tbsp of Parmesan Cheese over it. Garnish with 1 tsp of chopped Parsley.

Serve hot.

Note: You can even fill the pasta in a baking dish and cover with grated parmesan cheese (¼ - ½ cup) and cover it with a foil and bake it in oven @ 160 C for 20 minutes until the cheese melts. Serve it hot right from the oven.

Baked Macaroni & Cheese

2 cups boiled Elbow Macaroni
1½ tbsp Olive Oil
1 large Onion, finely chopped
1 Bell Pepper, finely sliced
6-7 Garlic Flakes, crushed
1 large Tomato
Fistful of boiled Sweet Corn (optional)
Salt to taste
Freshly Ground Pepper, as per taste
Big pinch Mustard Powder (optional)
1 tbsp Grated Cheese for garnish
1 tbsp Chopped Fresh Parsley, for garnish

For White Sauce:
1 tbsp Maida / All Purpose Flour
1 tbsp Butter
1 cup Milk (room temp)
1 tbsp Grated Cheese
Salt and Pepper to taste

Cook macaroni in salted rapidly boiling water until al dente, drain and keep aside. Heat olive oil in a vessel, add the onions, capsicum and crushed garlic and saute till transparent. Add the chopped tomato and salt.
Cook for 8-10 mts, stirring once in a while. Add the boiled corn and combine. While the onion-tomato base cooks, prepare the white sauce. Heat a pan, on low flame, add the butter and let it melt. Add maida and keep stirring using a hand whisk over a low flame till well blended. Slowly add the milk, stirring continuously. Next add the grated cheese. On medium heat continue to stir until you have a nice smooth consistency sauce. Once in a while, remove the vessel away from the heat for a few seconds and place it back while stirring. Season with salt and pepper. Keep aside.
Next add the boiled macaroni to the cooked onion-tomato base and toss for 2-3 minutes stirring well to coat. Adjust salt, season with freshly ground pepper, mustard pwd and sprinkle some grated cheese. Turn off heat.
Remove macaroni onto a baking dish and spoon the prepared white sauce along the edges of the dish. Garnish with grated cheese. Bake in a pre-heated oven at 200C for 10 mts.

Farfalle Pasta and Cheese

Pasta - Cook 8 oz of Bowtie Pasta for 3 minutes less than the package directions.

Veggies & Sauce - Melt 3 tbsp of Butter in a saucepan, add ¼ cup of finely chopped Onion and fry till translucent. Add 1 cup of Peas and Carrots, fry for 5 minutes. Mix in Salt and Pepper to taste, ¼ tsp Sweet Paprika, 3 tbsp All Purpose Flour and cook till the flour takes on a brown shade. Whisk in 2 cups of Milk and stir until sauce thickens. Add 8 oz. Cheddar Cheese and stir until melted.

Bake - Drain pasta into a casserole. Pour the sauce over the pasta and mix a little. Place in the oven and bake for 30 minutes or until the top browns slightly at 300F.

Serve hot.

Penne Arrabiata

3 cup Penne, cooked
2 small Onions, finely chopped
2 Tomatoes, diced
1 cup Tomato Puree
2 Garlic cloves, finely chopped
1 cup Frozen/Fresh Peas, Carrots and Beans
2 tbsp Olive Oil
1 tsp Red Chili Flakes
1 tsp dried Oregano
1 tsp dried Basil
2 tbsp Parley, finely chopped (Can use Cilantro)
Salt, as needed
Pepper, as needed
2 tbsp Parmesan Cheese

Heat oil in a deep wide pan and sauté garlic and onion till soft and fragrant. Add in tomatoes, tomato puree, salt, pepper, chili flakes, basil and oregano and cook till tomatoes are soft and done. Add the veggies and penne and mix to coat well with sauce. Cover cook for 5-7 minutes and sprinkle chopped parsley. Garnish with Parmesan cheese. Serve warm.
** Can substitue 3 tsp of Italian Seasoning for Oregano & Basil.