MAKHNI PASTA

A delicious fusion of rich Indian makhni flavors and creamy white sauce, bringing together the best of both worlds in one comforting bowl.

If you love buttery makhni gravy and creamy pasta, this Makhni Pasta is a must-try! This Indo-Italian fusion recipe combines velvety white sauce with flavorful makhni gravy, creating a luscious, mildly spiced sauce that coats every piece of macaroni and elbow pasta. Finished with colourful bell peppers, fresh basil, oregano, and chilli flakes, it’s creamy, vibrant, and packed with irresistible flavors.

Whether you’re planning a cozy family dinner, a kids’ lunch, or entertaining guests, this pasta is sure to impress with its rich taste and beautiful presentation.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Indo-Italian Fusion
Course: Main Course

Ingredients:

For the Makhni White Sauce:

2 tbsp butter
2 tbsp all-purpose flour (maida)
2 cups milk
1 cup prepared makhni gravy
1 tbsp chilli flakes
1 tbsp oregano
Salt, if required (depending on the salt in the makhni gravy)

Other ingredients:

3 cup boiled elbow pasta
1/2 cup diced,tri colour bell peppers
10 fresh basil leaves

Method:

Heat butter in a pan over medium heat. Add the all-purpose flour and sauté for 2–3 minutes until lightly cooked, without allowing it to brown.

Gradually pour in the milk while whisking continuously to prevent lumps. Cook until the sauce becomes smooth and creamy.

Stir in the prepared makhni gravy and mix well until the sauces combine beautifully.

Season with chilli flakes and oregano. Simmer for 2–3 minutes.

Mix in the diced tri-colour bell peppers and cook for 2–3 minutes, keeping them slightly crunchy.

Add freshly torn basil leaves for a burst of fresh aroma.

Add the boiled macaroni and elbow pasta. Toss gently until every piece is evenly coated in the creamy makhni sauce.

Cook for another 2 minutes and serve hot.

Serving Suggestions:

Garnish with fresh basil leaves.
Sprinkle extra chilli flakes and oregano before serving.
Top with grated cheese for an extra indulgent version.
Serve with garlic bread or toasted herb bread.

➡️Tips for Perfect Makhni Pasta:

Whisk continuously while adding milk to avoid lumps.
Don’t overcook the bell peppers; they should retain a slight crunch.
Fresh basil adds freshness and balances the richness of the sauce.
Adjust the quantity of makhni gravy depending on how strong you want the buttery tomato flavor.
A little grated mozzarella can make it even creamier.

➡️Why You’ll Love This Recipe

Creamy and comforting
Perfect Indo-Italian fusion
Colourful and kid-friendly
Great for parties and potlucks
Ready in just 30 minutes
Rich, buttery, and packed with flavour.

➡️Storage:

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat with a splash of milk to restore the creamy consistency.

➡️Nutrition (Approximate Per Serving):

Calories: 430–470 kcal
Carbohydrates: 52 g
Protein: 13 g
Fat: 19 g
Fiber: 4 g
Calcium: Good source from milk
Vitamin C: Rich from tri-colour bell peppers

This creamy Makhni Pasta is the perfect marriage of classic Italian comfort food and the rich, buttery flavors of Indian cuisine. Every bite is velvety, mildly spicy, and loaded with colourful vegetables, making it a wholesome, satisfying meal that’s ideal for both weeknight dinners and special occasions.