Sunday, February 17, 2013

Cheesy Pasta with Vegetables Video by Tarla Dalal


Use of whole-wheat pasta and lots of vegetables is the specialty of this fibre rich dish. The milk and the cheese in the sauce enriches it with the much-needed calcium for growing kids.



Preparation Time: 
Cooking Time: 
Makes 3 servings

Ingredients


For The Sauce

1 tsp oil
2 tsp finely chopped garlic (lehsun)
1/2 cup finely chopped onions
1/4 cup boiled sweet corn kernels (makai ke dane)
1/4 cup thinly sliced capsicum
1/4 cup blanched broccoli florets
1/4 cup grated carrot
1 tsp cornflour dissolved in 1/2 cup cold milk
salt to taste
2 tbsp grated processed cheese
freshly ground black pepper (kalimirch) powder to taste

For The Pasta

1 cup cooked whole wheat pasta
1/2 tsp oil
1 tsp finely chopped garlic (lehsun)
1/4 tsp dry red chilli flakes (paprika)


Method 
For the sauce

  1. Heat the oil in a non-stick pan, add the garlic and onions and sauté on a medium flame for 1 to 2 minutes.
  2. Add the corn, capsicum, broccoli and carrots and sauté on a medium flame for a few seconds.
  3. Add the cornflour-milk mixture, salt and cheese and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
  4. Add the pepper and mix well. Keep aside.

For the pasta

  1. Heat the oil in a broad non-stick pan, add the garlic and chilli flakes and sauté on a medium flame for a few seconds.
  2. Add the pasta, mix well and sauté on a medium flame for another 1 to 2 minutes. Keep aside.

How to proceed

  1. Reheat the prepared sauce on a medium flame fo 1 to 2 minutes.
  2. Add the pasta, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  3. Serve immediately.



Tips
  1. You may use whole wheat fusilli, penne or tagliatelle.

Recipe Source: Cheesy Pasta with Vegetables by Tarla Dalal

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