I was hunting around for a veggie pasta dish last week. Since I couldnt find anything that looked appealing, decided to go ahead and tweak my lasagne recipe. I played around with the veggies I had at hand and the end result was a totally yum cheesy pasta 🙂 So if you are feeling like having pasta tonight, this is definitely the one to try …
Ingredients
2 tablespoon olive oil
2 packets of button mushrooms (about 400gm, sliced)
1 medium onion (chopped)
1 teaspoon garlic (chopped)
1 1/2 teaspoon rosemary
1 teaspoon chili flakes
2 bell peppers (chopped)
Salt to taste
Pepper to taste
2 tablespoon Worcestershire sauce
25gm tablespoon flour
300ml milk
1 packet amul cream(200ml)
50gm grated cheddar cheese
350gm fusilli (cooked al dente)
100gm grated mozzarella cheese
How To
Heat the olive oil in a heavy bottomed pan. Add the mushrooms and saute till they start to brown and loose all of their moisture. Add onions and saute till they turn translucent. Now add chilli flakes, rosemary and garlic and saute for a couple of minutes before adding the chopped bell peppers. Add the Worcestershire sauce and combine well. Season with salt and pepper and then add the flour and mix well.Now add the milk, stirring continuously until the sauce thickens. Add the cream and simmer for about 5 minutes. Remove from fire and add the grated cheddar cheese and combine well. After the cheddar has melted, add the cooked pasta and combine well. Move the pasta into a baking dish and sprinkle grated mozzarella on top and bake at 180 degree Celsius for 15 minutes. Veggie pasta is ready to be served hot!
Veggie Pasta
