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Ingredients
1 servings
1 portionorecchiette
uncooked
2green chillies
deseeded and finely diced
0.25yellow onion
medium, finely diced
¼ cupred capsicum
diced
½ cupred cheddar cheese
grated
¼ cuppepper jack cheese
grated
¼ cupmilk
¼ cupwater
½ Tbspginger garlic paste
½ Tbspolive oil
¼ tspkashmiri red chilli powder
¼ tspgaram masala
¼ tspcumin
ground
¼ tspsalt
cilantro leaves
chopped, for garnish
red pepper flakes
for garnish
Instructions
Step 1
Cook pasta as per packaging instructions. Drain, then set aside.
Step 2
Heat oil in a pan/skillet and add onions, capsicum and green chillies. Sauté for about 5 to 7 minutes on medium heat or until onions turn translucent, stirring frequently.
Step 3
Add ginger garlic paste, chilli powder, garam masala, cumin and salt, then mix well cooking for another minute.
Step 4
Add cooked pasta and water and mix well until pasta is heated through.
Step 5
Lower the heat to medium-low and slowly stir in milk. Add the cheeses a handful at a time, then stir well, adding more milk if needed. Continue stirring until cheeses are well incorporated, making a smooth creamy sauce.
Step 6
Turn off the heat once all the cheese has melted. Garnish with red pepper flakes and cilantro, then serve while still hot.
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