Vegetarian Spaghetti Recipe (with almond mint pesto)
Prep time
Cook time
Total time
Ingredients (240 ml cup used)
- ½ cup mint leaves (adding more mint leaves can leave a bitter or pungent taste)
- 180 grams dry spaghetti (cooked in lot of water till al dente)
- 1 large onion
- 2 garlic cloves
- ½ tsp cumin
- 1 green chili
- 20 roasted almonds (consider using blanched if you have)
- Salt to taste
- Few drops of lemon juice
- 2 tbsp. Peanut or sesame oil
How to make the recipe
- Bring water to a boil in a large pan, add spaghetti and cook till al dente. Follow the instructions on the pack for best results. Drain off the hot water, rinse in lot of water and drain in a colander
- Wash mint leaves in enough water and drain the water
- Powder the almonds coarsely and then add the other ingredients except oil and blend them to a coarse paste. Smooth or coarse is your choice.
- Add the pesto and oil to the cooked spaghetti and toss everything well.
- Serve with a bowl of soup.
Notes
Variations
1.You can garnish with some blanched roasted almonds too.
2.You can use ¼ to half a cup of cilantro for making the pesto.
3.Some of the other ingredients that can be used are a chili flakes, pinch of powdered cinnamon or few roasted sesame seeds. you can just try to include whatever flavor you like.
1.You can garnish with some blanched roasted almonds too.
2.You can use ¼ to half a cup of cilantro for making the pesto.
3.Some of the other ingredients that can be used are a chili flakes, pinch of powdered cinnamon or few roasted sesame seeds. you can just try to include whatever flavor you like.
