Indian dal transforms into pasta sauce without oil by using lentil starch as natural emulsifier—technique from Ayurvedic cooking.
No Oil Protein Pasta
Dive into this vibrant, homemade vegetarian pasta that’s packed with plant-based protein! Featuring hearty lentil pasta and a medley of fresh veggies, this no-oil delight makes for a guilt-free meal that’s as satisfying as it is nutritious. Whip it up in no time and enjoy a deliciously wholesome dish that fuels your day!
Prep
15
min
Cook
30
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(3)
- 100g Boiled corn (3.53 oz)
- 1 Onion
- 1 Tomato
🥛Dairy & Eggs(1)
- 200g Low fat Paneer HOMEMADE (7.06 oz)
🫙Pantry Staples(1)
- 60gm Pasta (2.12 oz)
🧂Spices & Seasonings(3)
- Coriander Powder
- Oregano
- Salt
📦Other(3)
- 1 Capsicum
- Chilly Flakes
- Red chilli powder
👨🍳 Instructions
- 1
Boil 60g of pasta until cooked.
- 2
In another pan, boil onion, capsicum, and tomato with water and salt until soft.
- 3
Once cooked, blend the mixture with 200g of homemade low-fat paneer until creamy.
- 4
In a separate pan, sauté fresh capsicum and onion with your choice of spices.
- 5
Add 100g of boiled corn and the blended mixture to the pan and cook together.
- 6
Finally, mix in the cooked pasta and serve.
💡 Pro Tips
- ✓Reserve 1/2 cup pasta cooking water before draining - its starch content (8-12g per cup) will help bind the paneer sauce to pasta without oil.technique8-12g starch per cup
- ✓Blend the paneer mixture while still hot (above 140°F) to achieve maximum creaminess, as heat denatures proteins and creates smoother emulsification.techniqueabove 140°F
- ✓Cook vegetables in step 2 for exactly 12-15 minutes to break down cell walls and concentrate flavors through water evaporation without caramelization.timing12-15 minutes
- ✓Use a 3:1 water-to-vegetable ratio when boiling aromatics to create sufficient steam for proper softening while preventing scorching.technique3:1 ratio
- ✓Add the blended paneer mixture off heat first, then return to low heat to prevent protein coagulation and maintain creamy texture.timing
Share this recipe
Prep
15
min
Cook
30
min
Serves
2
people
Level
beginner
Share this recipe
Indian dal transforms into pasta sauce without oil by using lentil starch as natural emulsifier—technique from Ayurvedic cooking.
No Oil Protein Pasta
Dive into this vibrant, homemade vegetarian pasta that’s packed with plant-based protein! Featuring hearty lentil pasta and a medley of fresh veggies, this no-oil delight makes for a guilt-free meal that’s as satisfying as it is nutritious. Whip it up in no time and enjoy a deliciously wholesome dish that fuels your day!
📝 Ingredients
Serves 2🥬Fresh Produce(3)
- 100g Boiled corn (3.53 oz)
- 1 Onion
- 1 Tomato
🥛Dairy & Eggs(1)
- 200g Low fat Paneer HOMEMADE (7.06 oz)
🫙Pantry Staples(1)
- 60gm Pasta (2.12 oz)
🧂Spices & Seasonings(3)
- Coriander Powder
- Oregano
- Salt
📦Other(3)
- 1 Capsicum
- Chilly Flakes
- Red chilli powder
👨🍳 Instructions
- 1
Boil 60g of pasta until cooked.
- 2
In another pan, boil onion, capsicum, and tomato with water and salt until soft.
- 3
Once cooked, blend the mixture with 200g of homemade low-fat paneer until creamy.
- 4
In a separate pan, sauté fresh capsicum and onion with your choice of spices.
- 5
Add 100g of boiled corn and the blended mixture to the pan and cook together.
- 6
Finally, mix in the cooked pasta and serve.
💡 Pro Tips
- ✓Reserve 1/2 cup pasta cooking water before draining - its starch content (8-12g per cup) will help bind the paneer sauce to pasta without oil.technique8-12g starch per cup
- ✓Blend the paneer mixture while still hot (above 140°F) to achieve maximum creaminess, as heat denatures proteins and creates smoother emulsification.techniqueabove 140°F
- ✓Cook vegetables in step 2 for exactly 12-15 minutes to break down cell walls and concentrate flavors through water evaporation without caramelization.timing12-15 minutes
- ✓Use a 3:1 water-to-vegetable ratio when boiling aromatics to create sufficient steam for proper softening while preventing scorching.technique3:1 ratio
- ✓Add the blended paneer mixture off heat first, then return to low heat to prevent protein coagulation and maintain creamy texture.timing