Today is India’s Republic Day and it will be celebrated with great honour and pride. Kids will be going early to school for the Flag hoisting ceremony and the rest of the day will be a holiday. Just like the tradition continues for years, the Republic Day parade at Delhi will be broadcasted on National television. It is a treat to watch it and it’s been my favourite for ever.

Pasta is almost everyone’s favourite and what more can one want if it’s healthy too!? Though I love traditional food a lot, especially from all over India, I always yearn to create something new too. But not at the cost of health!

Found this multigrain fusilli pasta in a shop and decided to use it in my next experiment! On this occasion of Republic Day, I prepared this tri coloured pasta combining pastas made in three different sauces with healthy ingredients, trying my best to keep it healthy!

For some more delicious dishes for a party, do take a look at the following recipes too……

  1. Tiranga Paneer Tikka
  2. Pasta In White Sauce
  3. Crispy Chicken Burger
  4. Burnt Garlic Hakka Noodles With Vegetables
  5. Tandoori Chicken Coleslaw Toast Sandwich

Here’s the recipe for the delicious Tiranga Pasta….

Prep Time : 40 min

Cooking Time : 40 min

Serves : 5-6

Cup Used : 200 ml


  • 2 1/2 cups Multigrain Fusilli Pasta
  • 1 1/4 ltr Water (for cooking Pasta)
  • 2 tsp Salt
  • 1 1/2 tbs Oil

For The White Sauce :

  • 1 1/2 tbs Butter
  • 1 1/2 tbs Whole Wheat Flour
  • 1 1/2 cups Milk
  • 1 tsp Mixed Herbs
  • 1/2 tsp Black Pepper Powder
  • Salt to taste

For The Red Slow Roasted Tomato Sauce Click On The Below Link :

For The Green Spinach Sauce :

  • 1/2 bunch Spinach (Paalak)
  • 10 Almonds (Blanched And Peeled)
  • 3/4 tsp Mixed Herbs
  • 1/4 tsp Black Pepper Powder
  • Salt to taste

For The Red Pasta :

  • 1 3/4 cups Boiled Pasta
  • 1/2 Red Bell Pepper
  • 1/2 medium Onion…. Finely Minced
  • 1/4 tsp Black Pepper Powder
  • Mixed Herbs as desired
  • 3/4 cup Red Slow Roasted Tomato Sauce Sauce
  • 1/4 cup White sauce
  • Salt to taste
  • 1 tbs Olive Oil
  • 1 tbs Butter

For The White Pasta :

  • 1 3/4 cups Boiled Pasta
  • 1/2 medium Onion …. Diced
  • 75 gm Mushrooms …. Squared
  • 3/4 cup Tofu …. Diced
  • 1/4 tsp Black Pepper Powder
  • Mixed herbs as desired
  • Salt to taste
  • 1 tbs Olive Oil
  • 1 tbs Butter
  • 3/4 cup White Sauce

For The Green Pasta :

  • 1 3/4 cups Boiled Pasta
  • 2 Large Garlic Cloves
  • 1/2 medium Onion …. Diced
  • 1/2 Green Bell Pepper …. Diced
  • 1/2 cup Broccoli Florets
  • 1/2 cup Diced Zucchini
  • 2 Basil Leaves…. Finely Chopped (optional)
  • 1 tbs Celery…. Finely Chopped (optional)
  • 1/4 tsp Black Pepper Powder
  • Mixed Herbs as desired
  • 1/4 cup White Sauce
  • 1 tbs Olive Oil
  • 1 tbs Butter
  • Salt to taste


  1. To make Tiranga Pasta, start with making the white sauce first and at the same time, roasting the tomatoes for the red sauce.
  2. Heat the olive oil and add the crushed garlic, deseeded dry red chillies and the mixed herbs. Mix well and set aside.
  3. Halve the tomatoes and the onion and place them on a greased baking tray with the cut side facing upwards. Drizzle the infused olive oil along with the garlic and chillies on them.
  4. Sprinkle some sea salt and bake in a preheated oven for about 30 minutes at 220ยฐ C.
  5. In the meantime, to make the white sauce, heat a saucepan and add oil and butter to it. When it heats up add the whole wheat flour and saute. Whisk well so that there are no lumps.
  6. Add the milk, very little at a time and keep whisking to smoothen out any lumps.
  7. Add the mixed herbs, pepper powder, and salt to taste. When the sauce thickens out a bit, switch off the flame and set aside. It might yield approximately 1 1/2 cups sauce.
  8. Next, to make the green spinach sauce, blanch it for two minutes in hot water and then immerse in ice cold water. Drain and set aside.
  9. Blanch almonds in a similar manner and peel them. Grind them together with the blanched spinach to get a smooth paste. It will yield approximately 3/4 cup paste. Set aside till further use.
  10. When the tomatoes are roasted, cool and grind them to get a smooth paste along with the sugar and salt to taste. Set aside till further use.
  11. Now for the final step of making the Tiranga Pasta, start with boiling the pasta.
  12. Heat water for cooking the pasta and add salt and oil to it. When it comes to a rolling boil, add the pasta and stir.
  13. Boil till the pasta is al-dente. Reserve about 2 cups of the pasta water and drain the pasta. Rinse the pasta with normal water and set aside in a sieve.
  14. To make the red pasta, heat a saucepan and add oil and butter to it. Add the minced onion and diced red bell pepper and saute for about five minutes.
  15. Add the slow roasted tomato sauce, mixed herbs, pepper powder and mix. Add in the white sauce and mix well.
  16. Add boiled pasta, salt to taste and mix. If required add some reserved pasta water to dilute it a bit.
  17. To make the green pasta, heat another saucepan and add the oil and butter to it. Add the finely minced garlic and saute for about half a minute.
  18. Add the diced onion, green bell pepper and broccoli florets and saute on high heat stirring constantly. After about 4-5 minutes add the zucchini and saute further for a few minutes.
  19. Add the the spinach puree, mixed herbs, pepper powder and mix. Add in the white sauce, boiled pasta and salt to taste. Mix and add some reserved pasta water if required to dilute the mixture.
  20. To make the white sauce pasta, heat another saucepan and add the oil and butter to it. When it heats up add diced onions and mushrooms and saute on high heat. Saute till all the water released by the mushrooms evaporates.
  21. Add the diced tofu and some salt and pepper and saute for a minute or two.
  22. Add the white sauce, mixed herbs, pepper powder and mix. Check seasoning and adjust. If required, add the reserved pasta water to dilute it a bit.
  23. Serve this delicious and healthy combination of Tiranga Pasta on Independence or Republic Day to family and friends.
  24. Or serve it on any other other occasion for a delicious meal!

Note :

It is always advisable to reserve some of the water in which the pasts has been cooked, to be used in the preparation of the main dish.

Each of the above pasta types can be prepared individually using veggies of choice or even adding in some preferred non vegetarian food ingredient.

The slow roasted tomato garlic sauce and the white sauce can be prepared a day in advance and store in the refrigerator to be used later. This helps in considerable reduction in the overall preparation time and can ease the pressure a bit if cooking in large quantity for a party!

Author: tastyrecipesfrompooja

An artist by nature, I love painting, travelling to different places and photographing nature, gardening, crochet, reading, etc. It's my nature to give my best to anything and everything I do. From a person who could cook very few dishes..... I have converted myself to a person who now can cook varied dishes! I like perfection in all my work. Reading a lot of recipes, watching different famous chefs' cooking shows on television and observing their methods, techniques and tips very closely and studiously ....is what has made me a very good cook today. Though there are numerous recipes I haven't tried my hand at..... there are many other in which I have gained exerpertise only by trial and error! I still watch all interesting cookery shows on TV to gain more knowledge on cooking techniques of other cultures from here and abroad!! Nowadays, I have started adding healthy twists to my dishes as and when I can without compromising on their original taste. Started this blog to share a few recipes of mine with all other cooking enthusiasts! Happy cooking to all! ๐Ÿ˜ƒ


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