My love for basil is eternal. It is my FAVOURITE herb, my absolute favourite. It goes really well with pasta and I love making salad dressings using it as well.
When I think of a basil sauce which goes with pasta, it’s always pesto which comes first. But this time, I wanted to try something other than pesto. Although this sauce isn’t authentic Italian , it sure does taste really good. 😄
I’ve not been blogging frequently these days and it’s gonna be like that till April because that’s when my exams get over but I’ll try to post when I get free time.
Ingredients: (Serves 2-3 people)
- Farfalle (Butterfly shaped pasta)- 250 grams
- Tomato- 1 medium
- Broccoli- 1 small head
- Mushrooms- 200 grams
- Sunflower oil- 1 tablespoon
- Water- enough to boil pasta
- Salt and pepper to taste
For creamy basil sauce–
- Basil leaves- 100 grams; plucked from stem
- Mayonnaise- 1/2 cup
- Grated cheddar cheese- 1/3 cup or 60 grams
- Juice of half a medium lime
- Garlic- 3 cloves
- Salt- 1/4 teaspoon
- Pepper- 1/4 teaspoon
For creamy basil sauce–
Add the plucked basil leaves, garlic, grated cheese, salt and pepper along with a tablespoon of water to a blender. Blend until smooth and light green in colour. Add half of the mayo and give it a quick whiz to just combine it. Pour the thick sauce into the bowl having the other half of the mayo and mix well. Make sure you do not leave behind any sauce in the blender because we don’t want to lose any bit of the delicious sauce. Squeeze the lime juice and mix. Taste and check for salt and pepper. Adjust according to your taste but make sure you do not over salt it.
Heat a heavy saucepan with water and 1-2 tablespoons of salt. They say, the water in which you cook the pasta should be as salty as the sea. This is because it is the only chance to get salt into your pasta. If you don’t salt it generously, the pasta will be bland. Allow the water to come to the boil. Meanwhile, cut the broccoli into florets and trim off any excess stem. Clean the mushrooms and cut into quarters. Cut the tomato in half, scoop out the seeds and cut it into rough triangles.
Add the farfalle to the boiling water and cook it until al-dente. Which means that the pasta should be cooked in such a way that you still have a bite to it. Make sure you do not overcook the pasta. I used Barilla and it took about 10-11 minutes. Once it is al-dente, reserve half a cup of pasta water and set it aside. Drain the pasta and rinse over cold water. Set aside.
During the cooking of the pasta, you can sauté the vegetables. Add oil to a deep pan and once the oil is hot, add the florets of broccoli. Sauté for 3 minutes along with a dash of water. Add the mushrooms and continue to sauté. The mushrooms will release water and keep cooking it over medium heat till the water dries out. This should take about 4-5 minutes. Check if the broccoli is cooked. It should still have a small bite to it and should not be mushy. If it isn’t cooked, add a tablespoon or so of water and cook for further 1-2 minutes.Add the drained pasta to the veges and mix. Take it off the flame.
Then add the chopped tomato and give it a mix. Finally, add the sauce along with 2 tablespoons of the reserved pasta water. Check for salt and pepper. Adjust it to suite your preference.