15/04/2026
Chickpea Macaroni in Spinach Basil Sauce
When healthy meets comforting… this is what it looks like.
A creamy, nutrient-rich pasta that’s perfect for kids—hidden greens, soft textures, and just the right hint of cheese to make it irresistible. This one’s always a quiet win in my kitchen.
Here’s how I make it:
Serves: 1
Ingredients:
• 1 cup chickpea macaroni, boiled
• 1 small onion, finely chopped
• 1 cup spinach
• 2 tbsp pumpkin, chopped
• 2 tbsp fresh basil
• 2 small tomatoes
• 1 tbsp homemade chena (paneer crumbs)
• 2 cloves garlic, chopped
• 1 tbsp butter
• 1 tbsp whole wheat flour (aata)
• ½ cup milk (adjust for consistency)
• 1 tsp parmesan cheese + extra for garnish
• ½ tsp black pepper
• Salt to taste
Method:
Blanch spinach, pumpkin, and basil. Cool and blend into a smooth puree.
Boil tomatoes, peel, and finely chop.
Heat butter in a pan. Sauté onions for 4–5 minutes till soft.
Add garlic and sauté for another minute.
Add chopped tomatoes and cook till slightly mushy.
Stir in the spinach-basil-pumpkin puree and cook for 2–3 minutes.
Add aata and sauté gently for 1–2 minutes to remove the raw taste.
Pour in milk gradually, stirring to avoid lumps. Let it simmer till slightly thick.
Add homemade chena and mix well for a creamy texture.
Add boiled macaroni, salt, and pepper. Mix till well coated.
Finish with parmesan cheese.
Pack warm in the tiffin and sprinkle a little extra parmesan on top 💛
I’m packing this in my favourite bento from —neat, practical, and perfect for everyday use.
Comment “BASIL” and I’ll DM you the link
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