Masala butter Pasta in Garlic bread cones
Welcome back to my cone food series! Garlic bread and pasta make such a perfect meal so imagine this as a cone! I made a cone out of garlic bread and filled it with the masala butter pasta. Topped with cheese this is a perfect breakfast or snack. The flavors of the pasta pair so well with the garlic bread. The pasta has very simple flavors and the cheese just takes it to the next level. The crispness from the garlic bread cone makes every bite perfect. Kids will obviously love it and adults will be obsessed with it as well! These are so fun and cute to hold and eat.
Happy Cooking!
Servings: 7-8 cones
Prep Time: 20-25 mins
Cooking Time: 20-25 mins
Total Time: 45-50 mins
Ingredients:
Garlic butter:
1/2 stick (55-60g) unsalted butter; melted
6-8 cloves of garlic as a paste/minced
1 tsp garlic powder
1 tsp chopped parsley
1/2 tsp chili flakes
1/8 tsp black pepper
1/2 tsp salt
1/8 tsp sugar
1/2 tbsp Tabasco
Masala butter pasta:
1 tbsp Butter
1 tsp Olive oil
3-4 cloves of Garlic in thin slices
1/2 tsp Red chili powder
1/8 tsp Turmeric powder
1/4 tsp Cumin powder
1/3-1/2 cup Pasta water
5-6 oz small pasta- I used elbow macaroni
1/2-1 tsp Salt as per taste
1/8 tsp Pepper
2 tbsp chopped Coriander
1/4 cup grated mozzarella/Amul Cheese
Cones & Garnish:
7-8 soft Bread slices; you can use white or wheat bread
1/4 cup grated mozzarella/Amul cheese
Directions:
Garlic Bread: In a mixing bowl add melted butter. Add minced garlic cloves, garlic powder, chopped parsley, chili flakes, pepper, salt, sugar, and Tabasco.
Mix well till combined and it’s ready.
Bread cones: Preheat oven to 400F.
While the oven is preheating, prepare foil cones. Cut 4-8 pieces ( you can bake in batches and reuse the cones) of foil into a square around the size of about 4*4. Fold the square into half forming a triangle. Roll it into a cone shape. Tuck the pointed edges to close the cone and make sure it’s sealed by pressing down.
Roll out each bread slice using a rolling pin and flatten it. Brush melted garlic butter on the bread along all edges.
Roll the bread into a cone over the foil cone. Make sure the bottom tip of the cone is sealed shut so that nothing can get out and it can form a point. See the video.
Place on a parchment/foil lined tray and brush with more garlic butter.
Bake at 400F for 7-10 mins flipping it midway till it’s baked through and crispy.
Let it cool for 3-5 mins. Gently wiggle the foil and take it out. It may seem tight but it will wiggle out.
Butter masala Pasta: I like to start preparing the pasta while the cones are baking.
Boil pasta in boiling water till al dente and drain. Reserve pasta water.
In a pan add butter and oil and mix.
Add garlic and cook for 3-5 mins till it starts browning.
Add the spices- red chili powder, turmeric powder, salt, pepper, and cumin powder and cook for 1-2 mins.
Add in the boiled pasta and pasta water and mix.
Add chopped coriander and cheese and mix.
Fill the garlic bread cones with the pasta. Use a spoon to press down the pasta and fill more.
Top with grated cheese and serve! To me, taste great cold or warm.
Notes/Tips:
You can make the masala butter pasta from before and keep them. Slightly warm it before using it.
Make sure to use a small pasta shape so it can fit in the cones.
Let the garlic cook well in the butter before adding the spices.
Adding butter and oil helps the butter from burning.
Be careful while taking the foil cones out of the bread. Wiggling it will take it out but too much force might break the cone.
Use soft bread that can press easily to form the shape.
Don’t forget to garlic brush with butter that helps crisp it up and adds flavor.
