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Choose your favourite sauce and devour on this tri coloured spaghetti. With everyone at home having varied tastes I came up with this recipe. Not that I pamper their taste buds to this extent always, but had a little more time to spare today than usual.

This is what you’ll need

Spaghetti: 200gms

For the spinach sauce:

Spinach: 30gms

Onion: 1 small (finely chopped)

Garlic: 2 cloves

Cream: 4tbsp

Green chilli: 1

Butter: 1tbsp

Cheese: 1tbsp

Salt and pepper to taste

For the tomato sauce

Tomatoes: 3 (chopped)

Onion: 1 small (chopped)

Garlic cloves: 2

Chilli flakes: 1tsp

Coriander leaves: 2tsp (finely chopped)

Butter: 1tbsp

Salt to taste

For the white sauce

Mushrooms: 8

Cream: 1/2 cup

Cheese: 2tbsp

Butter: 1tbsp

Salt and pepper to taste

Let’s get cooking

1. Cook the spaghetti, drain under cold water, divide into three portions and keep aside.

2. To prepare the spinach sauce blanch the spinach and then make a puree.

3. Melt some butter in a pan, add the chopped onion, green chillies and garlic. Saute for 2 minutes.

4. Add the spinach puree, along with the cream and spaghetti. Mix well.

5. Add salt and pepper as required. Dilute with milk, if too thick. Bring to a boil and keep aside.

6. For the tomatoe sauce, chop the onion, tomatoes, garlic and coriander leaves finely.

7. Melt the butter. Add the onions and garlic and fry for a few minutes.

8. Add the tomatoes and chilli flakes and cook until the tomatoes are soft and pulpy.

9. Add the spaghetti, salt and coriander leaves and heat well. Keep aside.

10. For the white sauce, slice the mushrooms and saute in butter until soft.

11. Add the cream, spaghetti, cheese, salt and pepper. Bring to a boil and keep aside.

12. Arrange a little of each of the spaghetti in the different sauces in a plate and serve hot.

Approximate preparation and cooking time: 45 minutes

Serves: 4

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