Weekend Cooking: Here’s How To Make Yummy Pasta Like Daab Chingri’s Shaheb Bhattacharjee

Three simple recipes by top chefs. Follow them and have fun in the kitchen like the actor.

For Daab Chingri actor Shaheb Bhattacharjee, cooking is a favourite pastime. He often whips up delicious dishes for his friends and family. The other day, he made a mean pasta and shared the photo on his social media. If you like this popular Italian dish too, we got top chefs from across the country to share some easy-to-make pasta recipes. Watch Shaheb in Daab Chingri here:

Zucchini Cannelloni

Zucchini Cannelloni


For the Cannelloni:

225g zucchini ribbons

220 g ricotta

40 g Parmesan

60 g wilted spinach

2-3 g lemon rind

Confit garlic

Salt and pepper, to taste

For the Romesco Sauce:

1 roasted red bell pepper

1 garlic clove

40 g almonds

30 g tomato paste

5 g smoked paprika

4 g cayenne pepper

30 ml Evoo

8 ml sherry vinegar


Combine ricotta, spinach, Parmesan, lemon rind, salt, pepper and garlic. Spread the zucchini ribbons, fill in the ricotta and spinach stuffing and roll to form a cannelloni. Put it on a baking tray and heat in the oven. Add roasted red bell pepper, garlic, almonds, tomato paste, smoked paprika, cayenne pepper and sherry vinegar in a blender and grind to a smooth puree. Add the Evoo to form an emulsion. Heat the Romesco sauce in a pan and put it onto a plate. Place the cannelloni on top of the sauce and garnish with Parmesan, micro basil and serve.

Recipe Courtesy: Chef Hansel, Crafters Tap House, Powai, Mumbai.

Alfredo Pasta

Alfredo Pasta


1 tbsp sugar

½ tbsp salt

50 g cheese

25 g cream

300 g hot milk

50 g flour

50 g butter

1 bay leaf

1 onion

1 cloves

10 g garlic

5 basil leaves


Add butter and flour in a pan.  Mix it for a while and start pouring hot milk. Add bay leaf and onion for flavour. Let it mix well for 2 minutes and season well till half blanching. Boil pasta in a container for 8 minutes with little oil and salt in it. Heat the oil in a separate pan, add finely chopped garlic. Let it turn golden brown. Add desired vegetables and sauté it with basil for 2 minutes. Later, add the white sauce after removing bay leaf and clove. Add boiled pasta. Season well with cheese, cream and sugar and mix well.  Serve with some garlic bread.

Recipe Courtesy: Sandeep Bhandari, Executive Chef, Sayaji Pune.

Beetroot Pesto Spaghetti

Beetroot Pesto Spaghetti


120 g spaghetti

Basil leaves, a handful

Grated Parmesan

For pesto:

4 beetroots

Sea salt

2 garlic cloves

8-10 almonds

1 tsp Parmesan

Juice and zest of a lemon

¼ cup olive oil

57 g Parmesan, grated

Salt, to taste


For spaghetti pesto:

Preheat the oven to 180 degrees C. Wash and scrub the beets well. Wrap the beetroots in a foil with a drizzle olive oil and sea salt over it. Roast the beetroots for about 45 minutes to an hour until tender. Let it cool before discarding the peels. Chop roughly and put them in a blender jar along with other ingredients of the pesto – garlic, olive oil, almonds, parmesan, juice and zest of a lemon and salt. Keep it aside.

For spaghetti:

Boil the spaghetti till al dente. Drain the boiling liquid off. Toss it in some beetroot pesto in a pan and cook for about 2 minutes. Adjust the seasoning. Serve immediately with parmesan shavings and basil as garnish.

Recipe Courtesy: Foodhall India.

For more recipes, watch Rannaghar on ZEE5.