White Pasta with Red Cabbage salad

A poetic warm and creamy pasta on a bed of fresh crunchy red cabbage, a great mix.
By Shuchi Mittal

A bite of cream n crunch makes this dish ever so perfect.

“A blend of

White on red,

A taste of cool

On a fiery bed,

Warm mixes with cold

Creating a sheath

A creamy bite

With a crunch ‘neath

The rawness

Welcomes the cooked,

A few bites

And you are hooked.”

White Pasta with Red Cabbage salad
 
Cook Time
Total Time
 
A warm creamy pasta on a bed of fresh crunchy red cabbage- a great mix
Author:
Recipe Type: Main
Serves: 2
Ingredients
For the white sauce
  • 2 tablespoons flour
  • 1 tablespoon butter or margarine
  • cup gouda cheese, grated
  • cup milk
  • Salt & pepper to taste
For the salad
  • red cabbage, finely chopped
  • 1 red chili, finely chopped
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon white vinegar
  • Salt & pepper to taste
For the chicken
  • 1 teaspoon olive oil
  • 1 clove of garlic, crushed
  • 250 gm chicken breast, cleaned and diced
  • cup button mushrooms, sliced
  • teaspoon oregano flakes
  • 1 teaspoon green chili, finely chopped
  • Salt & pepper
For the Spaghetti
  • 100 gm spaghetti
  • 2 cups of water
  • 1 teaspoon olive oil
  • 1 teaspoon salt
Instructions
  1. Make the salad: Mix all the salad ingredients and keep aside.
  2. Make the sauce: Heat butter in a pan. Add the flour and stir continuously for a few minutes till the butter and flour are well mixed. Cook it for a few minutes so that the ‘floury’ taste is lost. Add the milk slowly, continuously stirring so no lumps are formed. Sprinkle the salt and pepper and keep stirring for a minute or so. The sauce will begin to thicken. At this time add the cheese and turn off the heat. Mix well, remove from heat and keep aside. Make sure the consistency of the sauce is fairly thin, as it will thicken further on cooling.
  3. Make the Chicken: Marinate the chicken in all the ingredients for 15-20 minutes. Heat a pan. Add the marinade and cover and cook on medium flame till the chicken and mushroom is cooked. Add the white sauce prepared earlier and cook on high heat till the chicken is well mixed and the sauce thickens to a pasta sauce consistency.
  4. Make the Pasta & put it together: Boil 2 cups of hot water with oil and salt. Add the Spaghetti and cook for 10 minutes of till it’s cooked Al-dente. Remove from heat and mix the sauce immediately. Serve over the cold red cabbage salad!
Shuchi Mittal

Shuchi Mittal

Shuchi cooks with the heart of a poet. Banker turned chef, she runs the 29. Private Kitchen in NYC focusing on social tasting events, dining experiences and small-scale private events. Using simple & wholesome ingredients, she likes to re-invent homemade Indian flavors into modern tapas & small plates. Her dream? To cook, feed, write, and eventually open her own communal dining cafe - with a published recipe book on the stands.

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