Creamy Hidden Veggie Protein Pasta

Bring a large pot of salted water to a boil, add the pasta and cook for 8‑10 minutes until al dente; reserve 1/2 cup of the hot pasta water, then drain and set the pasta aside.

While the pasta cooks, heat 1 tbsp oil and 2.5 tbsp butter in a wide skillet over medium heat (about 350°F/350°F).

Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to brown it.

Stir in the chopped onion and cook 3‑4 minutes, stirring occasionally, until the onion turns golden and soft.

Add the diced bottle gourd and capsicum; sauté for another 2 minutes just to soften them slightly.

Reduce the heat to low, then add the cashews, crumbled tofu, and makhana. Cover the pan and let the mixture steam for 5‑6 minutes, stirring once, until everything is tender.

Turn off the heat. Add a handful of ice cubes (about 4‑5) to the pan to cool the mixture quickly, then transfer everything to a blender and blend until completely smooth.

Return the blended sauce to the skillet, add the remaining butter, a splash of the reserved pasta water, oregano, mixed herbs, chilli flakes, cheese, salt, and dry mango powder; stir over low heat (around 300°F/300°F) for 2 minutes until the cheese melts and the sauce is glossy.

Add the cooked pasta to the sauce, tossing gently to coat evenly; cook for an additional 1 minute just to heat the pasta through.

Taste and adjust seasoning if needed, then remove from heat.

Serve the creamy pasta hot, optionally garnished with a sprinkle of extra cheese or fresh herbs.