Pasta with Peach Sauce

Pasta with Peach Sauce

Peach Sauce:


  • Peach, pitted and sliced ~ 1 cup
  • Olive oil ~ 2 Tbsp.
  • Lemon juice ~ 1 Tbsp.
  • Cinnamon ~ 1/2 tsp.
  • Salt, Pepper ~ to taste


  • Cook pasta until al dente. Drain and set aside.
  • Blend together the peach slices with the rest of the ingredients mentioned above, until it’s smooth.
  • To serve, add the sauce to the cooked pasta.

Thai Noodles

Recipe Adapted from Veg Inspirations

Thai Noodles


  • Noodles ~ 1 packet
  • Carrots, chopped into thin, long slices (julienned) ~ 1/2 cup
  • Red bell pepper, chopped into thin, long slices ~ 1/2 cup
  • Spring onions, both white and green portion ~ about 3 – 4
  • Ginger, crushed ~ 1 Tbsp.
  • Red pepper flakes, salt ~ to taste

Peanut Butter Sauce:

  • Peanut Butter, lemon juice, soy sauce, olive oil, honey, red pepper flakes, salt ~ to taste
  • Water ~ for desired consistency
  • Cilantro, chopped fine ~ a few sprigs


  • Prepare the noodles as per instructions. Set aside.
  • In a wok or heavy bottomed pan, add some oil. Let the flame be on high. Once it’s hot, add the white portion of the spring onion, saute it for a minute, and then add the ginger.
  • Add the julienned carrots, saute for a minute, then add the bell pepper and again saute for about a minute. Remember to do all this over high flame.
  • Now add the drained  noodles to this with some pepper flakes and salt. Mix well and switch off the stove.
  • Prepare the peanut butter by blending together all the ingredients listed above, until the desired taste/consistency is reached.
  • Mix the sauce with the noodles, and garnish it with the green portion of the spring onion.

Pasta & Red Bell Pepper Sauce

Recipe Adapted from Annie’s-Eats

Pasta & Red Bell Pepper Sauce

Bell Pepper Sauce:


  • Red Bell Pepper ~ 1
  • Garlic pods ~ 2
  • Olive oil ~ 2 Tbsp.
  • Lemon juice ~ 1 Tbsp.
  • Salt, Pepper ~ to taste


  • Roast bell pepper over the stove on the open flame (i.e. place the bell pepper on the stove flame directly, turning it around at intervals so that all sides are equally charred).
  • Once cool, peel the burnt skin away, discard the seeds, and chop into pieces.
  • Blend this together with the rest of the ingredients.


  • Some chili flakes can be added while blending, if needed, to kick it up a notch.

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