pasta

Indian spiced vegan mac and cheese

August 20, 2019 By Asha Shivakumar

This Indian spiced vegan mac and cheese recipe is incredibly creamy, spiced and remarkably cheese-like! You won’t believe how delicious dairy-free mac and cheese can be and it’s got lot of veggies, hidden:).

Indian spiced vegan mac and cheese

Personally, I never was cheese fan before, until I got introduced to the fancier ones, but I still am quite picky. I know, it probably seems sacrilegious to you, but it’s just the way I am. My teen an experimental cook, made cashew cheese once and I was hooked. So, when my teen made this Indian spiced vegan mac and cheese for me with cashews, I was floored. It’s lighter than normal mac and cheese, and has a different cheesy touch from the paneer. It’s one of my favorite recipes.…

Garlicky Creamy Coconut Milk Shrimp Pasta

May 14, 2019 By Asha Shivakumar

Garlic Coconut Milk Shrimp Pasta is made in just one pot and ready in 30 minutes! Fresh shrimp gets cooked with spices and gets topped on coconut milk pasta later. It will become a new favorite!

Say hello to your new favorite one pot meal, Coconut Milk Shrimp Pasta.s This seriously blew away our taste buds and became an instant favorite with the first bite.

Rewind to the time I despised shrimp and then loved it. Growing up I hated shrimp, then there was a stage I loved how my grandma made it and would eat it only that way. Now I’m plain allergic to seafood, sad, But I still cook it all the time with loads of love for my family….

Creamy Veggie Sauce Pasta with Chicken/Zucchini Golden Beet Sauce Chicken Pasta

April 1, 2019 By Asha Shivakumar

Zucchini and Yellow Beet Creamy Veggie Sauce Pasta with Chicken. Zucchini so soft,some floral notes and some sweetness to it, yellow beet is sweet and crispy– nothing overpowering! The combo in a sauce is SO GOOD. This pasta is loaded with fresh vegetables and herbs, this hearty, meatless sauce is a perfect way for gardeners to make delicious use of their harvest. Add chicken for the extra protien and it is winning recipe.

Happy April!! Happy Spring!

This simple pasta primavera aka creamy veggie sauce pasta uses a combination of the earliest vegetables available in spring — beets, peas and zucchini, spring onions, asparagus— making it a true celebration of the season. The sauce works best with any pasta of your choice, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables….

Sweet Potato Gnocchi with Sage butter sauce

March 20, 2019 By Asha Shivakumar

I am so excited to share this Sweet Potato Gnocchi with Browned Butter Sage sauce from my friend’s Adam and Ryan’s Husbands That Cook: More Than 120 Irresistible Vegetarian Recipes and Tales from Our Tiny Kitchen. This gnocchi is so flavorful and comforting, with a Southwest twist. Pan fried until crispy and tossed in a savory browned butter and sage sauce, these pillows are soft and so good. Then best, it’s quite simple to make. It will be a winner with everyone.

I have had the pleasure of getting to know Adam and Ryan over the past few years thanks to IG. They both are just the kindest people I know. Their food is comforting and is accessible everyday food. You can see for yourself if you visit their blog, Husbands that Cook. So, when they came out with their book, I was beyond thrilled and happy for them. Congrats on your beautiful book!

There are so many recipes that I can’t wait to try. Their unique twist on a Sweet potato gnocchi gave me all the feels, and I was just itching to make it!! I did, and LOVED IT. They have a wonderful Sweet and Salt CAke that I can’t wait to make. Then there’s the Yuca con mojo. Their moo shu vegetable lettuce wraps with peanut sauce is so much fun to whip up, and very versatile. Are you intrigued yet?…

Crusty Cauliflower Pasta Bake with Peppery Almonds Manchego Crust -GF

October 11, 2018 By Asha Shivakumar

With just four ingredients, you have the best cauliflower pasta bake ever. The sauteed cauliflower feels decadent with spicy almonds in this crunchy baked pasta. You can cook this over the stove top, or bake it. Be careful not to overcook your pasta, as it will continue to cook in the oven.

This pasta bake is just the kind of thing for these dark and dreary days. It’s warm, crusty, and soul-satisfying. Yet it’s full of healthy ingredients. Chickpea pasta, crushed cauliflower, and a good peppery almond crust.

The pasta is a vessel that holds the cauliflower and with every bite, you get a bit of the creamy from the cauliflower and crunch from the almonds….

Shrimp Scampi in Coconut Rum Sauce with Linguine

April 1, 2018 By Asha Shivakumar

This shrimp scampi in coconut rum sauce with linguine is perfect for a thirty-minute meal. A restaurant quality meal, right at home!

HAPPY APRIL!!! Happy Easter!!

My last few months were all in fast forward motion, with one deadline after another, and one project after another… The book release was a huge relief. A sense of a huge responsibility went off my shoulder, replaced by a sense of happiness, contentment, and accomplishment. Masala and Meatballs is doing well, thanks to all of you. Very little things happen overnight, but what’s the fun in that anyway? The excitement is in the anticipation, the work and that time which brings pleasure in ticking off all the boxes. It is the journey that matters, not the destination.

After a beautiful launch party, book signings, and a few other events later, I felt the need to take a breather….

Cajun Spiced Pumpkin Pasta with Creamy Tomato Sauce

November 8, 2017 By Asha Shivakumar

A luscious, tangy, Cajun style pasta. The almonds in the sauce make it rich, and amazingly flavorful. The Cajun spice and pumpkin make this so festive and delicious for the season.

First of all, I’d like to thank you all for the overwhelming support and love you showed on the announcement of the title of the book, the cover, and the post. I’m so touched and humbled. <3

For a person who didn’t grow up with pasta, trying to find the perfect style of pasta dish that I enjoyed was a challenge. This was then, years ago. Now, I have a list in my back pocket, and enjoy them all….

Chickpea-Cherry Tomatoes-Basil Pasta Salad in a Peanut-Curry Dressing

August 30, 2016 By Asha Shivakumar

Hello there my friends!! Long time, no see.

Boy, is it hard to get to a routine after a fun 2 months of no cooking, no photography, and just lazing around.

Hope your summer went well. Any interesting things you did during summer, would love to hear.

It’s quite appropriate to say that we traveled the whole globe in the last 2 months. It was one heck of a fun summer, travels, family, lots of food and more food.

I have a post coming up soon on my travels, with pictures of monuments, food, and all the colors. Well, before I could jump into that post, life happened. School and routine began, and what to pack for school lunch is now always on my mind. This is one of my go to lunches for the boys and makes for a colorful and healthy meal. Pack the sauce separately and add any veggies you like. It’s a base and tastes absolutely good even when it’s only slightly warm.

Healthy and a perfectly balanced dish, with an amazing sauce. Hope you get to try it out!

Have a wonderful week! All the best for all the kids who start school this week.

Hugs,

Ash

5.0 from 2 reviews

Chickpea-Cherry Tomatoes-Basil Pasta Salad with Peanut Curry Dressing

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

Author: Ash

Serves: 4

Ingredients

2 cups dry pasta(any pasta with some
8 oz of canned chickpea or cooked chickpea 1 cup
1 cup cherry tomatoes halved
basil - 15-20 leaves

For the dressing

Toasted Peanuts - 2 tbsp
Almonds 2 tbsp
sesame seeds -1 tbsp
Lime juice from ½ lime
⅓ tsp red chili flakes
sriracha- 1tsp
1 tsp honey
4 garlic
1 tsp Apple cider vinegar
¼ tsp curry powder
Olive oil -1 tsp
cumin seeds- ½ tsp
roasted fennel seeds -1/3 tsp(optional)
1 stalk green onion/scallion
Water to thin the dressing

Instructions

Cook the pasta till al dante and run it through cold water to take away any starch. Set aside.
While the pasta is cooking, you can make the dressing.
Grind everything required for the dressing to a smooth paste. Add a tablespoon or so of the hot water to thin it down. It should be of pourable consistency.
Take a pan, add a tsp of oil and ⅓ tsp fennel and add the cooked chickpeas. If you are using the canned, drain it very well and then use.
Toss them well and add the cherry tomatoes and toss for 30 seconds to a minute. Take it off the heat.
Add the pasta and veggies in a bowl and top it with basil.
Add the dressing 15 minutes before serving.

Enjoy

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