Vegetable Grimaldi
by Tarla Dalal
Spaghetti, cheese and pineapple in a sauce with a twist! the addition of pineapple syrup makes the vegetable grimaldi a memorable preparation whose taste lingers in your mouth for moments after every spoonful. A dash of pepper helps enhance the fruity flavour, while baking it with the right amount of cheese removes the raw smell and gives it a perfect texture too.
Vegetable Grimaldi recipe - How to make Vegetable Grimaldi
Preparation Time: Cooking Time: Baking Time: 15 minutes Baking Temperature: 200 °C (400 °F) Total Time:
Makes 4 servings
1 1/2 cups cooked spaghetti
3/4 cup boiled green peas
1/2 cup finely chopped canned pineapple
2 tbsp butter
2 tbsp plain flour (maida)
2 1/4 cups milk
1/4 cup canned pineapple syrup
salt and to taste
2 tbsp grated processed cheese
- Method
- Heat the butter in a broad non-stick pan, add the flour and cook on a medium flame for 1 minute.
- Add the milk and cook on a medium flame for 2 minutes or till the mixture becomes slightly thick, while stirring continuously.
- Add the spaghetti, green peas, pineapple, pineapple syrup, salt and pepper, mix well and cook on a medium flame for 1 minute.
- Pour into a baking dish, sprinkle the cheese over it and bake in a pre-heated oven at 200 °c (400°f) for 10 minutes.
- Serve hot.
| Energy | 317 cal |
| Protein | 10.7 g |
| Carbohydrates | 31.9 g |
| Fiber | 2.9 g |
| Fat | 13.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 410.2 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 1.5 mg |
| Vitamin C | 10.6 mg |
| Folic Acid | 13.1 mcg |
| Calcium | 287.9 mg |
| Iron | 1.9 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 79.4 mg |
| Potassium | 193.9 mg |
| Zinc | 0.3 mg |