Vegetable Pasta

Preparation Time: 5 mins

Cooking Time: 10-20 mins

Serves: 2

Ingredients:

Penne Pasta - 125 grams
Oil - 1/2 tsp + 1/2 tsp
Salt - 1 tsp

Olive oil - 1 tbsp.
Garlic finely chopped - 1 tbsp.
Capsicum - half each

Cauliflower - 1 cup 

Carrot-1 cup

Mushroom-5-6

Pepper powder to taste
Salt as required
Oregano -3/4 tsp or to taste

Butter - 1 1/2 tbsp.- 2 tbsp.
Corn flour - 2 tbsp

Milk - 1 1/2 cup (boiled and cooled)
Cheese - 3-4 tbsp (use mozzarella )
Salt and pepper powder to taste

 Oregano –Pinch

Directions:

1.    In a wide pan, bring plenty of water to boil, add salt and oil. Then slowly add the pasta and cook till the pasta is al dente.( it should be soft but firm) Stir in between to prevent the pasta from sticking together.

2.    After it is cooked, drain it in a colander and pour cold water on it. This is done to prevent it from getting cooked further. Mix another 1/2 tsp oil to it and keep it aside.

3.    Boil the vegetables carrot and cauliflower

4.    Heat oil in a pan, saute garlic for a few seconds, then add capsicum, Mushroom and boiled vegetables. Cook uncovered till done.

5.    In a pan/ kadai, melt butter, simmer and add cornflour stirring continuously. Saute till it changes color slightly.At this stage, add 1/2 cup of cold milk and stir continuously with a whisk to prevent formation of lumps.When it starts thickening, add the remaining milk gradually stirring continuously with the whisk.
Bring it to boil, reduce the flame, add cheese, salt, pepper powder and oregano herb to taste.

6.    Cook for another few minutes, till it thickens slightly and remove from flame and add the vegetables and cooked pasta.