Fettucinne with Veggies and Garam Masala

Fettucinne with Veggies and Garam Masala

I couldn't wait for summer to make this amazing Italian dish to which I added my Garam Masala. With not many spices and the tiny veggies you concentrate on the flavour and infuse cream with it.



  • 1 small yellow onion diced small.
  • 2 small carrots- cut 1/2 inch dice
  • 1 medium celery stalk- 1/4 inch dice
  • 3 tbsp ghee/ unsalted butter
  • 8 ounces asparagus
  • 1/2 bell pepper
  • 1 medium zuchinni
  • 4 sprigs fat leaf parsley
  • salt
  • fresh ground pepper
  • 1/2 cup grated Parmigiano - Reggiano
  • 10 ounces Fettuccine
  • 1/2 cup heavy cream (i personally like 18 %)


Let's make it

  • Peel and dice the onion really small. put butter in a skillet, once butter warm, add onion saute it for 1 min. Add carrots and celery , brown everything together, on a medium high heat for 5 mins
  • On other side fill a skillet with water and place over high heat. Cut off the woody bottom part of asparagus , then peel the remaining bottom 3rd. Add1 tsp salt to water and then put the asparagus in it. Cook for 5 mins until the asparagus is tender. Take them out
  • On 3rd side boil 6 quarts of water for your pasta. place over high heat bring it boil and add 2 tbsp salt and pasta.
  • Wash the zucchini and cut it into quarters, removing the ends. From the pepper remove the seeds and cut into 1 inch squares. 
  • Now add the zucchini and pepper to the veggies which are getting sauted, add generous amount of salt and pepper. . Cook for 15 mins/ 
  • When zucchini is cooked add asparagus (cut it into 1 inch pieces) to the veggies and cook again for 1 mins. 
  • Cut parsley really small and cream to the veggies. And cook till the cream is thickened. 
  • On other side once your pasta is soft, drain it and toss it with the cream veggie sauce.  Now add the 1/4 tsp garam masala. Add freshly grated Parmigiano - Reggiano and serve at once. And now enjoy the smell of amazing gram masala in your Italian pasta.