Name: Eggless Spinach Pesto Pasta recipe by Sujata Hande-Parab at BetterButter
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: Maida – 1/2 cup; Wheat flour – 1/2 cup; Fine Semolina or sooji – 1 tbsp; Spinach Puree – 3/4 cup; Salt as per taste; Water as required; For Pesto pasta - Spinach pasta – 1 cup; Onion – 1/2 medium, finely chopped; Tomato - 1 small – Finely chopped; Tomato Ketchup – 1 tbsp; Cream cheese – 1 tbsp; Parmesan cheese – 11/2 tbsp; Spinach basil Pesto / pesto of your choice– 2 tbsp; Reserved pasta water – 1/4th cup; Salt as per taste

ABOUT Eggless Spinach Pesto Pasta RECIPE

Pasta is a traditional Italian cuisine, prepared worldwide and loved by everyone. There are variety of pastas available, most common are Spaghetti, Fusilli, Capellini(Thin hair like), Fettuccine, Lasagna, Macaroni, Penne, Rotini, Farfalle etc.. Pasta is prepared using fresh spinach puree, flours (Maida and wheat), salt has unique taste. It is cooked using tomato, onion, pesto, cheese.

Ingredients Serving: 4

Maida – 1/2 cup
Wheat flour – 1/2 cup
Fine Semolina or sooji – 1 tbsp
Spinach Puree – 3/4 cup
Salt as per taste
Water as required
For Pesto pasta - Spinach pasta – 1 cup
Onion – 1/2 medium, finely chopped
Tomato - 1 small – Finely chopped
Tomato Ketchup – 1 tbsp
Cream cheese – 1 tbsp
Parmesan cheese – 11/2 tbsp
Spinach basil Pesto / pesto of your choice– 2 tbsp
Reserved pasta water – 1/4th cup
Salt as per taste

Instructions

Mix all dry ingredients together.
Add Spinach Puree. Mix well.
Add water slowly and knead into bit soft dough. Cover and keep aside for 15 minutes
Divide dough into 2-3 equal parts. Transfer dough into greased small sev mould. Press it and cover it with lid. Or use pasta maker.
Heat water in a large utensil or wok, add oil and salt. Let it boil.
Press out thin strands of spinach dough into hot water in a circular motion. Pasta will separate on its own in hot water or use fork to separate the pasta.
Cook it for 3-4 minutes. Cooking time depends on the size, thickness of pasta. Drain, reserving 1/4 cup liquid.
Heat butter in a pan on low medium flame. Add finely chopped onion, salt. Saute for few seconds.
Add finely chopped tomato. Cook until soft and mushy.
Add spinach basil pesto sauce. Mix well.
Add pasta, tomato ketchup, cream cheese and grated parmesan cheese, reserved water. Cook it, stirring frequently, until the sauce has thickened slightly and clings to the pasta. Switch off the flame.
Top up with grated cheese, oregano and serve hot.

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