Recipe | Quick Pasta in Rice Cooker

When it comes to a quick weekend dinner at home, nothing can beat piping hot delicious Pasta.

I have been cooking Pasta recipes in pan and wok for many years now, but have never had Pasta which tasted so rich and creamy.

On any normal day I first boil Pasta shells in hot water, drain and combine the al dente Pasta with sauce.

I tried the same Pasta recipe in my cool touch Maharaja Whiteline multi-cooker the other day and was blown away by the richness and creaminess of the sauce and the Pasta. Not to mention about the hassle free cooking where I just had to throw all the ingredients in the multi-cooker, sit back and relax for a while till my Pasta is done.

The recipe is a breeze if you have a Harissa sauce or any tomato based dip ready in your refrigerator. 

Ingredients;

(serve 3)

• 2 cups Penne Pasta
• 5 cups water
• 4 large tomatoes
• 2 large onions
• 1 large capsicum
• 1/2 cup sweet corn kernel
• 3-4 garlic cloves
• 2 tsp. chilly flakes
• 1 tsp dried herbs
• 2 tbsp oil
• 3-4 Cheese cubes
• Salt to taste

  

Method; Heat water in the rice cooker and add salt in it.

Chop and grind onion, tomato and garlic into fine paste.

Heat oil in a pan, add the tomato paste in it and sauté for 7-8 minutes till oil separates from it.

 

Add chopped capsicum, sweet corn kernel, chilly flakes and dried herbs in the pan and pour this mixture in the rice cooker.

Add pasta in the rice cooker, cover the lid and let it cook till pasta is done. Stir the pasta in between to avoid it sticking to the bottom.

 

Switch off the rice cooker and add grated cheese or cheese cubes in it, cover and let it sit for 5-6 minutes.

  

Serve the Pasta garnished with a dash of tomato sauce, more herbs and chilly flakes.
Notes;

1. I added 2 tablespoons of ready-made Harissa sauce in the recipe.
2. For a quick Pasta recipe, try adding any ready-made tomato based sauce along with all the ingredients in the recipe and cook.

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