Estim. Prep & Cooking Time: 20 mins

  • 1/2 lb whole grain pasta
  • 3 tbsp of Sasya Cilantro Dips
  • 1/4 lb broccoli
  • 1/4 lb white mushroom, chopped
  • 4 green pepper of choice
  • 1 tsp of mustard seeds
  • 1 tsp of cumin seeds
  • 1/2 large red onion, sliced
  • 2 tbsp olive oil
  • salt to taste
  • Optional: shredded cheese  (just enough to sprinkle on top)
  • Optional: chopped chives or dill (for garnish)
  • Bring a large pot of lightly salted water to a boil. Place the whole grain pasta in the pot, cook for 8 to 10 minutes, until pasta strands are almost tender, about 4 minutes and drain. Drain and transfer to a large pot.
  • Slice the green pepper in to a bowl.
  • Heat 2 tablespoons olive oil in a skillet over medium heat and cook mustard seeds and cumin seeds, stirring often, until the seeds start to sizzle and pop. Sprinkle in the sliced pepper and stir occasionally.
  • Saute the red onion slices until they are tender
  • Add the chopped mushrooms and broccoli florets, cook until they are tender
  • Add Sasya Cilantro Spread to the mixture and let it simmer for 1 min.
  • In a large bowl, toss the cooked pasta and the mushroom-cilantro mixture. Sprinkle with cheese and garnish with chives or dill to serve.