What not to do when travellingThat's an interesting article I read on MSN today. Sometimes we think that some things are just common sense and not worth writing about or telling others about. However, every airport has its share of people who travel wearing the most weirdest clothes, accessories or footwear. I personally like to travel in comfortable clothes so its either jeans or cotton trousers and a top or kurti with trainers or my fit flops.Depends where I am going to. Colder areas, I put on jeans and trainers. Warmer areas call for cotton trousers and fit flops. We all love to smell pleasant on a flight but its best not to wear overpowering scents. So the writer recommends comfortable clothes but no skimpy clothes and obscene messages displayed on tops and t-shirts. Strong scented perfumes and food is a big no no. Stilettos and platforms are best left for the fashion ramp or parties and not flights and airports. I wonder how women in stilettos ever manage to walk fast if necessary at the airport. Over sized coats are not only a bother to you but your co passengers as it tends to occupy too much seat space. If you are not wearing it then it still occupies a lot of space in the overhead bins. Too much jewelry is a bother not only to you but the co passengers when we have to go through security checks. Best to leave all the bling bling at home or in your hand luggage. Bad smelling passengers can make one faint especially if you are the unlucky one sitting next to them on a long flight. Its all about etiquette and being mindful of others.
Today's recipe is a pasta dish...yes one after a very long time. I made the sauce with butternut squash and it tasted creamy without the creamy and different from the usual tomato or white sauce. Try it... its nice. We get butternut squash nearly thorough out the year so for us its not a winter vegetable. Well its not a vegetable but is classified as a fruit but one that has to be cooked.
Share your thoughts :
Have you had a bad flight because of a co passenger?
PASTA WITH BUTTERNUT SQUASH SAUCE
For the pasta :
5 cups cooked pasta
1 cup (approx 100g) zucchini chunks
3 cups (approx 250g) mushrooms cut into chunks
3 tbsp olive oil
½ cup cooked sweet corn
½ tsp salt
2-3 dried sage leaves or fresh ones
For the sauce :
500 g butternut squash
2 - 4 cloves of garlic, peeled and cut into halves
6-8 dried sage leaves or fresh leaves
1 tbsp olive oil
1 tsp salt
1 tsp pepper powder
½ -1 tsp chilli powder
2 tbsp lemon juice
½ - ¾ cup water
some grated cheese of your choice
extra chilli powder or chilli flakes
Preparation of the pasta :
- Heat oil in a wide pan over medium heat.
- Add mushroom and zucchini chunks along with the sage leaves.
- Stir fry for a minute.
- Cover the pan and let the vegetables cook for another minute.You don't want to overcook the vegetables.
- Take the pan off the heat. Add sweet corn,cooked pasta and salt. Mix well.
- Keep it on the side till required.
Preparation of the sauce :
- Preheat the oven to 180°C.
- Cut the butternut squash into half. Scoop out the seeds and fibrous bits.
- Place the butternut squash in an ovenproof dish.
- Drizzle olive oil over it.
- Scatter garlic and sage leaves over the halves.
- Place the butternut squash in the oven and roast it for 30 minutes or till done.
- Take it out of the oven and let it cool down a bit.
- Peel the skin off.
- Cut the butternut squash into chunks.
- Process the butternut squash along with the garlic, water and sage into a puree.
- Add salt, pepper, chilli powder and lemon juice to it.
Final preparation :
- Add the butternut squash sauce to the pasta mixture.
- Mix well and heat it up.
- Serve with your favourite grated cheese,extra chilli powder or chilli flakes.
You may want to check out the following :
|roasted pumpkin and salsa soup|
|butternut squash soup|
Sending this recipe to the following events :
Citrus spice and all things nice