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INDIAN STYLE VEGETABLE PASTA

Italian pasta with a desi twist was on the Saturday menu. Nutritious and spicy perfect for the kids!

veg-pasta1

This is what you’ll need

Pasta: 1 cup (dry pasta) (I used fusilli, you can use any pasta)

Onion: 1 (finely chopped)

Carrot: 1 (finely chopped)

Peas: 1/4 cup

Mixed peppers: 1/2 cup

Tomatoes: 2

Garlic: 3 cloves (finely chopped)

Ginger: 1/4tsp (finely chopped)

Chilli powder: 1tsp

Turmeric powder: 1/4tsp

Coriander powder: 1/4tsp

Garam Masala powder: 1tsp

Chilli flakes: 1/2tsp

Oregano: 1/2tsp

Grated cheese: 2tbsp

Olive oil: 2tbsp

Salt and pepper to taste

Let’s get cooking

1. Cook the pasta in boiling water. Drain and keep aside.

2. Blanch the tomatoes. Peel, purée and keep aside.

3. Heat the olive oil in a pan. Add the onions and sauté until transparent.

4. Add the ginger and garlic. Fry for a minute.

5. Add the chopped carrots along with the peas and a little water (around 1/4 cup). Cover and cook till the carrots are almost done.

6. Add the dry powders Chilli powder, turmeric powder, coriander powder, garam masala and salt. Fry for 30 seconds.

7. Pour in the tomato purée along with the mixed peppers. Cover and cook for a few minutes.

8. Add the pasta and give the mixture a good stir.

9. Add the grated cheese, salt, chilli flakes and oregano. Mix again.

10. Cook for another five minutes and serve the pasta hot.

veg-pasta3

Approximate preparation and cooking time: 45 minutes

Serves: 2-3

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