Creamy primavera - Indian style

I was watching the Food food channel recently where there was this Indian twist on an Italian pasta. I tried this and it is amazingly creamy. I did not have linguini but penne pasta is equally good as the sauce seeps into the ridges of the cooked pasta, making it delicious. Every bit is tasty. Try it and feel free to send me your comments.






Ingredients:

2 cups of pasta (preferably linguini, spaghetti or any long pasta)
2 large tomatoes
1 medium onion
2-3 cloves of garlic
1 inch piece ginger
3-4 green chilli peppers
1/4 cup cream
1 table spoon mustard
2 tablespoons pesto
Salt and pepper to taste
Parmesan cheese - 2 tablespoons (or as required)
Olive oil
Fresh basil leaves - a few

Vegetables for pasta:
4 button mushroom - sliced (or use a combination of shitake, button, cremini)
A hand full of corn (fresh or frozen)
1/2 zucchini - cubed
1/2 Green pepper (or combination of coloured peppers) - Julienned (cut lengthwise)
1/2 cup Carrot and green beans (cut lengthwise)

Method:

1. Blanch the tomatoes in boiling water, peel them and puree the tomatoes
2. Cook pasta until al dente in salted water, drain and set aside
3. In the same pasta water parboil the green beans, carrots and corn. Drain and set aside and save the water.
4. In a mini chopper, chop finely, onions, green chilli peppers, garlic and ginger
5. Heat olive oil and add the chopped onion ginger garlic and chilli pepper and fry until onions are soft
6. Add salt and pepper and fry for a minute
7. Add the parboiled vegetables,mushrooms,zucchini, tomato puree, salt (if required)and cook until slightly thickened.
8. Add pasta, pesto, mustard and mix well. Add pasta water if it is too thick.
9. Add chopped fresh basil leaves, cheese and switch off heat.
10. Add cream and quickly mix well. Top it with parmesan cheese and serve this creamy pasta while still hot.

Note: The sauce can be done ahead and can be frozen for future use. Just omit the vegetables, prepare only the sauce and add vegetables accordingly.
If required, 1/2 tsp of red chilli flakes can be added to the sauce to bring in extra heat.