Creamy Peri Peri Macaroni

Ingredients

• 1 cup Macaroni
• 1 L Water (For boiling the macaroni)
• 1 tsp Salt (For boiling the macaroni)
• 1 tbsp Oil (For sautéing the vegetables)
• 1 Onion (Medium, small diced)
• 0.5 cup Mushroom (Small diced)
• 1 tbsp Garlic (Finely chopped)
• 1 tbsp Fresh coriander (Chopped; for the vegetables)
• 0.5 cup Bell peppers
• 0.5 cup Sweet corn
• 1 tbsp Butter (For the white sauce)
• 1 tbsp All-purpose flour (Maida; for the white sauce)
• 300 ml Milk (Use 300–400 ml, added gradually)
• 1 tsp Kashmiri red chili powder (For the peri peri seasoning)
• 1 tsp Red chili flakes (For the peri peri seasoning)
• 1 tsp Garlic powder (For the peri peri seasoning)
• 1 tsp Onion powder (For the peri peri seasoning)
• 0.25 tsp Ginger powder (For the peri peri seasoning)
• 1 tsp Oregano (For the peri peri seasoning)
• 1 tsp Mixed herbs (For the peri peri seasoning)
• 0.5 tsp Black pepper powder (For the peri peri seasoning)
• 0.5 tsp Sugar (For the peri peri seasoning)
• 0.5 tsp Salt (For the peri peri seasoning)
• 0.5 tsp Mango powder (For the peri peri seasoning)
• 0.25 tsp Black salt (For the peri peri seasoning)
• 0.25 cup Pasta water (Reserved from boiling the macaroni; for adjusting consistency)
• 50 g Processed cheese (Grated)
• 0.5 tsp Chili flakes (For finishing)
• 1 tbsp Fresh coriander (For finishing)

Steps

1. 1

   Combine the Kashmiri red chili powder, red chili flakes, garlic powder, onion powder, ginger powder, oregano, mixed herbs, black pepper powder, sugar, salt, mango powder, and black salt. Grind them together into a fine peri peri seasoning powder.

2. 2

   Bring the water to a boil and add the salt for boiling. Add the macaroni and boil for 8 minutes.

3. 3

   Drain the macaroni, reserving ¼ cup of the pasta water for adjusting the sauce consistency.

4. 4

   Heat the oil in a pan over high heat.

5. 5

   Add the onion, mushroom, garlic, bell peppers, and sweet corn. Sauté or stir-fry the vegetables for 1 minute, then keep them aside.

6. 6

   In another pan, melt the butter.

7. 7

   Add the all-purpose flour and cook it in the butter for 1 minute.

8. 8

   Gradually whisk in the milk until the mixture becomes smooth and creamy, forming a basic white sauce.

9. 9

   Add the peri peri seasoning along with the salt and pepper specified for the sauce, then mix well.

10. 10

    Pour in the reserved pasta water to adjust the consistency of the sauce.

11. 11

    Add the sautéed vegetables and boiled macaroni to the sauce.

12. 12

    Add the grated processed cheese, finishing chili flakes, and finishing fresh coriander.

13. 13

    Toss everything together until the macaroni is coated in the creamy sauce, then serve hot.

Notes

The source says to add salt and pepper to the white sauce but does not clearly distinguish additional sauce salt and pepper from the salt, black pepper, and other spices already included in the peri peri seasoning. The milk quantity is given as a range of 300–400 ml; add it gradually until smooth and creamy.

Nutrition per serving

• main
• pasta
• vegetarian
• spicy
• creamy
• stovetop
• Indian fusion
• quick meal