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: 10 mins
Cooking Time: 10 mins
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