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Ingredients:
2 tbsp olive oil,
2 tbsp balsamic vinegar,
1 cup thick cream,
1/4 onion; ground,
2-3 garlic cloves; minced,
2 tsp chicken bouillon powdered (chicken cubes),
1/2 cup grated Parmesan Cheese,
2 cups cooked spaghetti.

Method:
Heat olive oil in a saucepan and add onion. Saute till it is dark brown in color. Then add garlic, balsamic vinegar, cook for a minute. Then sprinkle the chicken bouillon and fold in cream. Simmer for 5 minutes and then remove from heat. Add Parmesan cheese, mix well till it melts. Serve on the spaghetti.

Ingredients:
2 tomatoes; finely chopped,
1/2 cup tomato sauce or puree,
1 small green or red bell pepper (capsicum); very finely chopped,
1 onion; finely chopped,
3 cloves garlic; minced,
1 tsp oregano,
1 tsp dried parsley,
1 tsp dry basil,
1/4 tsp paprika or red chilli flakes,
1/2 tsp cayyene pepper,
2 tbsp Olive oil,
Salt to taste.

Method:
Heat oil in a pan. Add minced garlic and fry till fragrant. Then add onion and then saute till soft (on low-medium flame). Add tomatoes and peppers and cook till peppers are soft. Then add all the seasonings and mix well. Add the tomato puree, mix and cover and cook on low flame for 15 minutes. Uncover and stir occasionally. Serve with your favorite pasta.

Ingredients:
1/2 cup unsalted butter,
2 cups heavy cream; whipped,
3/4 cup grated Parmesan cheese,
1/2 cup mozzarella cheese,
1/2 tsp white pepper,
Salt to taste.

To serve-
10 ounces or 300gms Fettuccini or Angel Hair pasta; cooked.

Method:
In a saucepan melt the butter. Reduce the flame to low and add cream, cheese, salt and pepper and keep stirring till the sauce is smooth but do not let it boil. Remove and combine your favorite pasta and serve.

Ingredients:
100gms white mushrooms, stems trimmed,
100gms shiitake mushrooms, only the heads not the stems,
100gms fresh Portobello mushrooms, only the heads not the stems,
1/4 tsp dried thyme powder,
1 tsp lemon juice,
1/4 cup dry white wine,
1/4 cup water,
1 tbsp balsamic vinegar or to taste,
1/4 cup fresh parsley leaves, washed, dried and chopped,
1 tbsp oil,
1 tbsp butter.

Method:
Cut the mushrooms into thick slices. Heat 1 tbsp oil and a tbsp butter in a pan on a medium high flame, then add mushroom slices and saute along with thyme, salt and pepper. Stir fry until mushrooms leave their juices. Now add lemon juice and wine and stir well. Cook till the juices are reduced to almost 1/3 rd of original. Remove from heat and let cool at room temperature. In a blender, add onions, celery and 1/4 cup water. Blend to form a smooth puree. Place a saucepan on the stove and pour in this sauce into it and stir in the mushroom mixture, vinegar, salt and pepper. Heat this sauce over medium flame for 2 minutes and stir in parsley. The sauce is ready. You can use this sauce for pasta or spaghetti.

Ingredients:
2 cups cilantro leaves,
1/2 cup almonds, blanched,
1/4 cup red onion, chopped,
1/2 tsp Serrano chilli, chopped,
Salt to taste,
1/4 cup olive oil.

Method:
In a food processor, blend the cilantro, almonds, onion, chilli and salt. With the food processor running, slowly pour in the olive oil into the mixture. You can store this sauce in an airtight container and refrigerate it for later use.