Pasta (mushrooms, zucchini and flax seeds) 


What a fantastic pasta this came out as. And to top up the taste and health gradient, I added some crushed flax seeds on top and it was awesome. 

Preparation time: 15 min

Ingredients (for 1.5 serving):

Fusilli pasta – 2 cups – boiled nicely up until the pasta has a very slight sturdiness left but it is neither overcooked nor undercooked.

Sliced Brown Mushrooms – 2.5 cups

Chopped zucchini – 1 cup

Olive oil 

Salt to taste 

Crushed Flax seeds – 1 tbsp

Green pesto – 2 tbsp (choose a green pesto mix of your choice from the market)


Boil the pasta in a pan with water, 1 tbsp olive oil and 1 tsp salt. When the pasta is boiled drain the water and keep aside.

On the side, take 2-3 tsp olive oil in a frying pan and add the sliced mushrooms. Sprinkle them with around 1tsp salt. Let the mushrooms cook nicely on high flame until they lose all water and are a bit dry. At this point add zucchini. And more salt if needed. Stir fry the veggies until they are cooked. Now add the boiled pasta. 

Mix well. Add pesto and mix again. Serve hot and sprinkle on top with crushed flaxseeds. 

I can highly recommend it not just for the taste but also for the health benefits that one gets from veggies and flaxseed. 

Sprouts pasta


Sprouts pasta: So we keep it short and simple again. The background is that I had made mung sprouts on the weekend and now that they were ready with the beautiful sprouts coming out of the green mung lentils, it was time to try something new!


1 cup of mung lentil sprouts (green lentil sprouts) (preferably made at   home)

Mushrooms (1.5 cup, sliced)

Broccoli (1 cup, small pieces)

Sun dried tomato (9-10 pieces)

Black pepper (roughly ground, 0.25 to 0.5 tsp)

White pepper (roughly ground, 0.25 tsp)

Pesto (Basil or tomato as per choice)

Salt (as per taste)

Olive oil (5 table spoons)

Pasta (Tortellini, Penne or whichever you like)


Boil the pasta with water, 1 tsp oil and 1-2 tsp salt until nicely cooked. Drain the water when boiled.

While the pasta is boiling, take oil in a pan and throw in all veggies including the sprouts. Saute nicely, add salt to taste, black and white pepper and finally add the hot boiled pasta. To give a little moisture to the broccoli, add around 1 table spoon of water to the pasta. Then cover with a lid, bring the flame to low-medium and give occasional stir until the pasta is nicely mixed and the veggies are boiled. Finally add 1.5 tsp pesto, mix well and if you like sprinkle a little olive oil on the top. Ready to serve!

Hope you enjoy it. Love and Hugs.

Vegetarian Pasta with red sauce

It is just so amazing to have fantastic friends who adore and love food just like you do 😉 And then when you have the Italian delicacies by your side, its time to try something new and adventurous. Here is an amazing pasta that I would highly recommend to anyone who loves the blend of all textures and tastes in a dish. I don’t remember who, but one of my international friends once told me that her mom ensured that all the dishes she made would have a touch of all the tastes, because this is what creates the amazing tingle for all the taste buds in the mouth and is by far the best tasting food.

For this pasta, I saved adding sugar for I didn’t quite feel comfortable enough to venture out that far into the ‘food-adventure’ zone. Enough of talking, lets get going 🙂

Cooking time: 10 minutes; Preparation time: 15 minutes; Serves: 2 adults


  1. 3-4 handful of fusilli pasta
  2. 6 table spoons of Sacla’s Parmigiana sauce (
  3. 1 small red onion, finely chopped
  4. 2 cloves of garlic, finely chopped
  5. 2 cups brown-mushrooms, cut into small pieces
  6. 1 zuccini, chopped into cubes of 1cm * 1cm (The idea here is to just chop the zuccini into small pieces)
  7. 4 tbsp apple vinegar
  8. 1 cup of Parmesan cheese, shredded
  9. 1/2 table spoon lemon zest
  10. 3 litres water
  11. salt, black pepper and olive oil
  12. 2 tablespoons roasted pine nuts


Boil 3 litres of water with 1 tsp of salt, 2 tsp olive oil and add 3-4 handful of fusilli pasta to it till the pasta is cooked just about. My Italian friend told me that pasta feels better when it is left just a little hard in the centre, and trust me it does. So don’t overcook and don’t undercook. It is really a fine balance and I will leave it to you to figure out what tastes best to your taste buds. Best way to check it is to take out one pasta when its boiling and try eating it. If you feel its cooked, drain the water out for the rest of boiling pasta and keep the pasta aside. Do not wash the pasta under water after draining so that the salt can stay inside.

Add 2 tbsp olive oil in a pan. Add the onion and garlic. Stir fry till the onions are nice brown. Add the zuccini and mushrooms and stir nicely. Adjust the flame in the beginning and lower it a bit till the mushrooms and zuccini start releasing water. When the water starts oozing out, increase the flame again. Add the vinegar to this and keep stirring until the zuccini is nicely cooked and has turned translucent in colour.

Now add the boiled pasta and take the pan off flame. Stir fry nicely. Add the Parmigiana sauce, parmesan, 1 tsp salt (adjust to your taste) and 0.5 tsp black pepper. Mix well. Ensure that you do this all very quickly so that the pasta stays hot. Finally add the lemon zest.

Serve hot with a dash of extra parmesan on top and covered with fresh roasted pine nuts !

2013-08-31 15.53.02Enjoy and enjoy more !!

Vegetarian Lasagne

Vegetarian Lasagne, a fat-filled sinful delicacy!! This time I came around a recipe at a friend’s place of a lasagne that is very rich in vegetables and iron, minerals and vitamins. Good deal, ain’t it 🙂 Iron, minerals and vitamins with the sinful cheese and creme!!

Cooking Time: 35 minutes; Preparation Time: 20 minutes; Serves: 3-4 adults


  1. Lasagne plates
  2. 2 cans of diced tomatoes
  3. 2 onions, finely chopped (preferably white)
  4. 4 garlic cloves, finely chopped
  5. 4 carrots, shredded
  6. 1 can of maize
  7. 1 aubergine (also known as brinjal or egg-plant), sliced into thin circular pieces
  8. handful of fresh basil leaves, finely chopped
  9. 2 cups of shredded mozarella cheese
  10. 500 ml of mornay sauce (
  11. salt – 2-2.5 tsp
  12. black pepper – 1.5 tsp
  13. 1/2 cup rasp
  14. black pepper and garlic spice (optional, but I love the lasagne with this particular spice in) – 2.5 tbsp
  15. Olive oil


Start the over and let it preheat at 200 degree centigrade for approximately 20 minutes.Shallow fry the aubergines in a wide pan with very little olive oil. When done, take them out in a plate and keep aside.



Take the tomatoes in a pan, add garlic, carrots, maize, basil, salt and black pepper, black pepper and garlic spice and heat on low flame for 2-3 minutes. Mix well and keep aside. Our lasagne sauce is ready.


Now take a baking tray and smear the tray nicely with olive oil. Remove extra oil using a kitchen tissue. Lets start the layering 🙂

Add a thin layer of lasagne sauce. Cover with a layer of lasagne plates. The plates are usually rectangular in size and my baking tray was oval, so I broke the plates (in whatever shapes) and covered the entire sauce surface. Now add another layer of lasagne sauce. The next layer is the aubergines. Place aubergines all over and try to make a uniform layer all across. Cover the aubergine with a layer of mozarella cheese. The next layer is of white sauce. I used mornay sauce for this, however you can also make this sauce at home. Cover this with another layer of lasagne plates. Now add the remaining lasagne sauce. Then add a layer of mornay sauce again. Cover with rasp. Now the lasagne is ready to go in our preheated oven at 200 degrees centigrade.


After 35 minutes, take the lasagne out and enjoy it while hot 🙂


Enjoy and stay healthy !! 

Mushroom Pasta with white sauce

The pasta is getting better as the days go by. This time, on a hot summer Danish afternoon yet perhaps after an unhappy news from back home, we wanted something to cheer us up, and this recipe did the magic!! Extremely easy and quick to prepare and wonderful aroma and taste.

Cooking time: 10 minutes; Preparation time: 10 minutes; Serves: 2 adults


  1. 3-4 handful of fusilli pasta
  2. 2 cups brown-mushrooms, cut into small pieces
  3. 1.5 cup milk
  4. 1.5 tbsp all-purpose flour
  5. 2 tbsp apple vinegar (or balsamic vinegar)
  6. 3 cloves of garlic, finely shredded
  7. 1 cup of Parmesan cheese, shredded
  8. 3 litres water
  9. Salt, black pepper and olive oil


Boil 3 litres of water with 1 tsp of salt and add 3-4 handful of fusilli pasta to it till the pasta is nicely cooked. When cooked, drain the water out and keep the pasta aside. Do not wash the pasta under water after draining so that the salt can stay inside and also to avoid the risk of hardening the pasta insides.

Take 2 cups of mushrooms, cut into small pieces. Add 2 tbsp olive oil in a pan. Add the mushrooms and keep stirring. Add 3 cloves of garlic, finely chopped, to the mushrooms and keep stirring till the mushrooms shrink and leave water. I love mushrooms and i can add as much mushroom as I like, and it is absolutely up to you on how much mushroom you like with the pasta.

Next add 2 tbsp of apple vinegar to the pasta and stir fry till the vinegar dries out. You can easily replace apple vinegar with balsamic vinegar.

Take 1.5 cups of milk and add 1.5 tbsp all-purpose flour (maida) to it. Make sure there are no lumps. Add this milk and flour mixture to the cooked mushroom and garlic once the vinegar and water dries out. Add salt, black pepper to taste. Keep stirring and finely add 1 cup of shredded parmesan cheese to the sauce to complete it. Keep stirring. Once the sauce thickens add the boiled pasta and mix nicely.

Serve hot with more shredded parmesan on the top. Please don’t go by the image below. I am not good at taking food-pictures, but I can promise that this one tastes absolutely gorgeous 🙂 Slurp !! Slurp !!

20130801_100207Remember to enjoy and live healthy !!! 😀

Few months back tried brocolli as another addition and took out the parmesan and it was super yum!