MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Pasta In Creamy Bell Pepper Chutney Sauce
Categories: Pasta
     Yield: 2 Servings

MMMMM---------------------BELL PEPPER SAUCE--------------------------
     3 tb Oil
   1/4 ts Black mustard seeds
   1/4 ts Cumin seeds
          Fresh ginger (1/2");
          - chopped
     2 lg Red bell peppers; washed,
          - seeded, finely chopped
     3 md Roma tomatoes;
          - washed, finely chopped
     2 cl Garlic
     1    Thai green chiles; up to 2,
          - adjust to tolerance
     2 tb Peanuts; up to 3 tb, toasted
   1/4 c  Cilantro; chopped
   1/4 ts Sugar
          Salt; to taste

MMMMM---------------------------PASTA--------------------------------
     2 c  Whole wheat fusilli or any
          - pasta of choice
          Salted water; enough for
          - boiling the pasta
     2 tb Olive oil
     1 tb Unsalted butter
     1 cl Garlic; peeled
   1/2 ts Red chili flakes;
          - adjust to taste
     1    Shallot; finely chopped -OR-
   1/4 c  Red onions
   1/4 c  Heavy cream
          Vegetables of choice
          - (asparagus & broccoli);
          - cut, blanched (optional)
          Protein of choice (shredded
          - chicken) (optional)
   1/4 ts Black pepper; ground
          Salt; to taste
          Parmesan shavings; handful,
          - to serve, (optional)
          Parsley; chopped, to serve
          - (optional)

 Bell Pepper Sauce:

 In a medium sauce pan, heat the oil until you see ripples on the
 surface. Once the oil is hot, take off the pan from flame and add
 mustard seeds, cumin, ginger, and chiles to it. Wait for 10 seconds
 and return the pan to the flame. Be careful while doing so since
 mustard seeds splutter a lot. Saute for about a minute or so until
 the seeds crackle and the chillies and ginger turn light brown but do
 not burn. Next, add the garlic, chopped red bell pepper, and tomatoes
 to the pan and saute for about 8 to 10 minutes on medium heat until
 soft but not mushy. Turn off heat and cool. Tip the cooled pepper &
 tomato mixture to a blender or a food processor along with the
 peanuts, cilantro, sugar, and salt. Blend to desired consistency
 (smooth to chunky) to make a sauce. Set aside.

 Yield: 1-1/2 Cups

 Pasta:

 Cook the fusilli in salted water as per package instructions. Drain
 and set aside. Reserve about 1/2 to 3/4 cup cooking water.

 In a heavy bottomed pan, add olive oil & butter along with whole
 garlic clove and red chilli flakes. Cook on extremely low heat so
 that garlic & chilli flakes don't burn but release flavor for about 3
 to 5 minutes. Continuing on low heat, add the chopped shallot and
 saute for 2 to 3 minutes until translucent. Pick up and discard the
 garlic clove at this point from the pan.

 Add the prepared bell pepper chutney to the pan along with about 1/4
 cup of reserved pasta cooking water warm everything up on medium heat
 for about 3 to 4 minutes. Reduce the heat to low next and add heavy
 cream to the pan along with salt to taste and ground black pepper.
 Let cook for another 2 to 3 minutes. Next, add the cooked fusilli
 along with blanched vegetables and shredded protein (if using) to the
 pan. Toss everything together. At this point, you may add more of the
 reserved pasta cooking water, depending on how thick or thin you want
 the sauce. Remove from heat, check and adjust the seasoning.

 Serve the pasta warm with a generous sprinkle of parmesan shavings and
 chopped parsley, if you like.

 Recipe by sanjuro

 Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
 pasta-in-creamy-bell-pepper-chutney-sauce.txt>

MMMMM