THIS SPICY BENGALI PASTA IS A favorite IN OUR HOME, WITH A TOUCH OF SPICE AND bright FLAVORS. SERVED COLD, IT CAN BE ENJOYED AS A pasta salad. SERVED WARM, THIS MAKES A GREAT SIDE WITH your favorite ENTREE.

Serves: 4 - 6 people

Cook Time: 30 minutes

INGREDIENTS:

• 2 tsp salt (adjust per your taste) 

• 2 tsp oil (Vegetable or Extra Virgin Olive oil, your choice!)

• 1 bag of pasta of your choice

• 4 - 5 scrambled eggs

• 1 cup of frozen mixed vegetables

• 1 medium chopped onion

• 4 sliced green Thai chilis (lower the quantity of chilis if your spice tolerance is low)

• ½ tbsp garlic powder

• ½ tbsp chili powder

• ¼ cup sriracha (adjust per your spice tolerance)

• ½ cup chopped cilantro

INSTRUCTIONS:

⋄ Step 1:

Using a large pot over medium-high heat, start with boiling a pot of water for your pasta to cook in. Sprinkle in 1 teaspoon of salt and add 1 teaspoon of oil (this helps to season the pasta and prevent it from sticking together). 

Once your water is boiled and ready, stir in your pasta of choice. As your pasta cooks, scramble 4 - 5 eggs in a separate pan and keep aside. 

⋄ Step 2:

Before your pasta is softened fully, add in 1 cup of frozen mixed vegetables into the pot, gently mix vegetables in with the pasta. Once the pasta is al dente, drain and set aside.

⋄ Step 3:

Using a large pan, add 1 teaspoon of oil and add 1 medium chopped onion over medium-high heat. Mix for about 3 minutes (or until onions become slightly golden). 

⋄ Step 4:

Now add in your 4 sliced green Thai chilis, 1 teaspoon of salt, ½ tablespoon of garlic powder, ½ tablespoon of chili powder, ¼ cup of sriracha and pasta into the large pan; Gently mix for 2 minutes.

Finally add in the 4 -5 scrambled eggs, and sprinkle on ½ cup of chopped cilantro into the large pan; light mix.

Serve cold for a fresh take on pasta salad, and serve warm for a delicious side to your favorite entree!

From our kitchen to yours, Bismillah.