Spaghetti with Tomato Sauce and Basil

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  • 150 g Kissan Tomato Paste
  • 350 g Whole Wheat Spaghetti Pasta
  • 25 g olive oil
  • 10 g Minced Garlic
  • 60 g Zucchini
  • 60 g Bell Pepper
  • 60 g Mushroom
  • 400 ml Vegetable Stock
  • 3 g Red Chilli Flakes
  • 4 g Crushed Black Pepper
  • 5 g Fresh Basil Leaves
  • 1 g Mixed Herbs


    Boil 2 litres water, add 350 g Whole Wheat Spaghetti Pasta and cook for 10 minutes till al-dente, drain and keep aside to cool. Add 10 g olive oil and gently toss to coat the pasta well. Heat about 15 g olive oil and saute 10g minced garlic for 15-20 seconds on medium heat. Add chopped veggies (60g each of Zucchini, Bell Pepper, Mushroom) and saute well. Add 150 g tomato paste along with 400 ml vegetable stock, blend well and bring it to boil. Reduce heat, add salt to taste, 3 g red chilli flakes, 4 g crushed black pepper and simmer cook at medium heat for 3-4 minutes. Add 5 g fresh basil leaves and 1 g mixed herbs and toss well. Add the cooked pasta and stir gently to combine sauce and pasta for 2 minutes. Remove from heat and serve hot in pasta bowl garnished with Parmesan.

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