Tagliatelle Makhani Carbonara
Try this vegetarian version of authentic Italian dish Pasta Carbonara by Chef Hardik Bali.
Servings: 2 people
Calories: 282kcal
Ingredients
- 150 g Tagliatelle Pasta
- 50 g Tomato purée
- 5 g Red Chilli Powder
- A pinch Turmeric Powder
- 30 g Amul Butter
- 50 g Cooking cream
- 30 g Parmesan cheese
- 2-3 Cherry tomatoes Small
- Salt To taste
- Basil leaves For garnishing
- 50 ml Olive Oil
Instructions
- Heat olive oil in a clean pasta pan. Pour the tomato purée and allow it cook followed by chili powder and turmeric powder.
- Now add the boiled pasta and further cook it for 2-3 minutes. Now add tomato, butter, and fresh cream, salt to taste and dish out in a bowl.
- Garnish with Parmesan shavings and fresh basil leaves. Serve hot with garlic bread.
