Easter Special-Penne Mediterranean

Easter Special-Penne Mediterranean


  • TIP: For every liter of water, you need one tsp of salt to boil the pasta
  • Add the penne pasta to the water
  • TIP: Keep the pasta in the water for 10 - 11 minutes
  • Add the vegetable bullion cube to the stock water
  • Add the oil to the pan
  • Add the mushrooms on a high flame
  • TIP: Sautee the mushrooms till they turn brown and the juices evaporate
  • Add salt
  • Add pepper and give it a toss
  • Switch of the stock
  • Once the water releases from the mushrooms add the sun dried tomatoes
  • TIP: Add salt to open the pores of the mushrooms, which enhance the flavours
  • Add sun dried tomatoes
  • Add garlic
  • Add chilli flakes
  • Add the white wine to the mushrooms
  • TIP: Increase the flame to let the wine evaporate and let the flavours seep in.
  • Add the vegetable stock
  • Add the seasoning
  • Add pepper
  • Drain out the pasta
  • Add the chicken to ensure it gets the flavour of the wine
  • Add the pasta to the dish
  • TIP: To make the pasta thick, add corn flour or whole heat flour to the sauce
  • Add the cilantro
  • TIP: You can add basil or parsley instead of the cilantro
  • You can either garnish with parmesan cheese or use extra virgin olive oil

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