PlainGeets

Pasta may have gained popularity in India, especially among younger generations and in urban settings where people are more exposed to a variety of global cuisines, but in more traditional or rural areas, where local cuisines are predominant, the acceptance of pasta might be different. Pasta aakhri raasta*, a phrase I heard from someone who ate traditional meals, is actually something most Indians go by. A large majority of Indians believe that pasta is unhealthy, and go as far as labeling it junk food, and wouldn’t dream of having it unless they had no other choice.

I, however, have always fallen in that minority that enjoys pasta, and is happy to eat it quite regularly. Pasta has always been a big part of my repertoire of recipes, right from the early days when my signature dish was Tarla Dalal’s Macaroni Hot Pot, made with oodles of vegetables, baked beans and macaroni (of course). When I moved out, and started cooking daily, I built a very reliable and fool-proof list of pasta dishes that ensured that I had a healthy and delicious meal on the table without breaking into sweat. 

Whether it was the Macaroni Hot Pot (no longer Tarla Dalal’s version, but my own version), the Spinach and Mushroom bake that I make with pasta, or a simple pasta salad, Fusilli, Penne, Farfalle and Rigatoni were my best friends. In fact, here’s one of my go-to recipes from those days.

I love spinach, so it’s only natural that I try to weave it into my pasta dishes as well. I’d been making this spinach pasta for years, so I figured it’s time to add something else to this recipe, that I can make even when my brain is refusing to cooperate and I’m dying with exhaustion. 

Ingredients:

• 1 cup sliced mushrooms (I used button mushrooms)
• 8-10 cherry tomatoes, cut in half
• 1 bunch fresh spinach, finely chopped 
• 3-4 cloves of garlic, chopped 
• 2 cups uncooked pasta of your choice
• 1 tbsp olive oil
• Freshly ground pepper / chilli flakes (as per your choice)
• Salt to taste
• Grated Parmesan cheese to garnish (optional)

Method:

• Heat ½ tbsp olive oil and toss the garlic in, stirring till brown. Add the mushrooms, with salt to taste, and sauté for 5-10 minutes, till cooked. While the mushrooms are cooking, boil and drain the pasta and place it aside. 
• Once the mushrooms are done, add the spinach and sauté until cooked. Add the cherry tomatoes and stir until soft. Throw in the cooked pasta, add salt and pepper/chilli flakes and sauté for another 2-3 minutes. Serve hot with grated Parmesan cheese.

Ironically, once I moved to a country where pasta isn’t really frowned on, and I could source all the ingredients I needed for some really interesting pasta dishes, I stopped making it as frequently. I almost never make a pasta salad now, and I make one of the baked dishes once a month (and sometimes not even). And while I do have the occasional Lasagne and Ravioli, my consumption of pasta is almost negligent to what it was in India. 

So I was quite happy a few months ago, to receive a packet of Spätzle, or German egg noodle pasta. It sent me down a little culinary discovery, and I was able to experiment with it, coming up with a mix of the recommended recipes and something that I could make with what was available at home.

I was able to make two portions of Spätzle in different ways, but since then, we’ve once again not had much pasta at all…till last week, when I found myself looking for a quick, light and warm meal option. Not too happy with the options I had in front of me, I turned towards the pasta.

Much to my delight, it was an excellent meal..making me stop and wonder when pasta had moved from being a staple to aakhri raasta!

* aakhri raasta = last resort