Fettuccine With Grilled Vegetables


Fettuccine With Grilled Vegetables

Easy to prepare fettuccine recipe
Prep Time 15 minutes
Total Time 15 minutes
Cuisine North Indian
Servings 2 people


  • Fettuccine : ½ pkt
  • Cream (amul) : 200ml
  • Milk : 200ml
  • 4 cloves Garlic minced : 3
  • Nutmeg grated : 1 tsp
  • Thyme leaves : ½ tsp
  • Red bell pepper : 1 no
  • Yellow bell pepper : 1 nos
  • Zucchini thinly sliced : 1 nos
  • Olive oil : as reqd
  • Butter : 2 tsp
  • Red chili flakes (optional) : ½ tsp
  • Pepper : few
  • Salt : as reqd


  • Coat the bell peppers with olive oil and add some thyme leaves and roast the bell peppers in a pre heated oven 250 degrees C for approximately 50 minutes.
  • Turn the bell peppers occasionally so that they get evenly roasted.
  • Remove from the oven, cool and peel off the skin.
  • Cut the bell peppers into 1” pcs.
  • Cut the zucchini into ½” thick slice and coat with olive oil and thyme and roast in a pre heated oven for 10-15 minutes or till done.
  • Prepare pasta according to package directions. You need to reserve 1 cup pasta water for later. (the pasta should be al dente and not overcooked – approximately 7 - 8 minutes)
  • While the pasta cooks, prepare the sauce.
  • Heat butter in a deep pan and add the minced garlic and sauté for a minute.
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  • Add 200ml cream and 200ml milk and ½ tsp thyme leaves and bring to a boil.
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  • Cook the sauce on a low flame till it reduces and becomes thick and coats the back of a spoon.
  • Add grated nutmeg, red chilli flakes, salt and freshly ground black pepper and mix well.
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  • At this point you can add some of the reserved pasta water if needed to thin the sauce down.
  • Toss the cooked pasta with the sauce and add the grilled vegetables and mix well.
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  • Serve with garlic bread.
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