Spicy Arrabbiata Pasta with Vegetarian Kheema: A Flavorful Fusion Delight

Introduction: 

Indulge your taste buds in a tantalizing culinary experience with this Spicy Arrabbiata Pasta infused with a delectable twist – Vegetarian Kheema. This fusion recipe combines the rich, fiery flavors of Arrabbiata sauce with the savory goodness of vegetarian kheema, creating a dish that's both comforting and exciting. Let's embark on a journey to discover the steps to prepare this mouthwatering masterpiece.

Ingredients:

Pasta:

2 cups of your favorite pasta (penne or spaghetti work well)

Arrabbiata Sauce:

2 tablespoons olive oil

4 cloves garlic, minced

1 can (400g) crushed tomatoes

1 teaspoon red pepper flakes (adjust to taste)

Salt and pepper to taste

Fresh basil leaves for garnish

Vegetarian Kheema:

1 cup textured vegetable protein (TVP) or soy granules

2 tablespoons vegetable oil

1 onion, finely chopped

2 tomatoes, chopped

1 green bell pepper, finely chopped

1 teaspoon cumin powder

1 teaspoon coriander powder

1/2 teaspoon turmeric powder

Salt and pepper to taste

Fresh coriander leaves for garnish

Instructions:

Preparing the Arrabbiata Sauce:

Heat olive oil in a pan and sauté minced garlic until golden brown.

Add crushed tomatoes, red pepper flakes, salt, and pepper. Simmer for 15-20 minutes on low heat.

Finish by adding fresh basil leaves. Set aside.

Making Vegetarian Kheema:

Soak textured vegetable protein (TVP) in hot water for 10 minutes. Drain and set aside.

In a pan, heat vegetable oil and sauté chopped onions until translucent.

Add chopped tomatoes and cook until they soften.

Stir in green bell pepper, cumin powder, coriander powder, turmeric powder, salt, and pepper.

Add the rehydrated TVP and cook until the mixture resembles the texture of kheema.

Garnish with fresh coriander leaves. Set aside.

Cooking the Pasta:

Boil the pasta according to package instructions until al dente.

Drain and toss with a bit of olive oil to prevent sticking.

Bringing it All Together:

Combine the prepared Arrabbiata sauce and vegetarian kheema in a large pan.

Add the cooked pasta and toss until well coated.

Adjust seasoning if needed and let it simmer for a few minutes.

Serve hot, garnished with additional fresh basil and coriander leaves.

Enjoy the explosion of flavors as you savor each bite of this Spicy Arrabbiata Pasta with Vegetarian Kheema – a perfect harmony of Italian and Indian cuisines on your plate!