Recipes - Vegetable Pasta
- Violet Coutinho
- Mangalore/Dubai
Ingredients:
1 Packet Pasta (preferably Penne)
1 red capsicum
1 yellow capsicum
1 green capsicum
¼ kg beans
¼ kg carrots
1 packet baby corn
1 tin sliced mushrooms
1 cup sliced spring onions
4 tbsps soya sauce
2 tsps hot chilli sauce
½ cup tomato sauce
4 tbsps tomato puree
1 tsp pepper powder
1 tsp. cooking herbs
1 tsp. oregano
4 tbsps of olive oil
½ cup grated mozzarella cheese
Method:
Boil the pasta in sufficient quantity of water with a little salt until la dente. Strain it in a strainer and run through cold water. Chop the capsicums, beans and carrot about the size of penne into strips. Slit the baby corns into two and keep aside. Take a wide bottomed non-stick pan and add about 4 tbsps of olive oil. When heated, add the beans, carrot, salt, pepper, cooking herbs and fry for about 5 minutes. Then add the baby corn, mushrooms, oregano and spring onions and fry for another 2 to 3 minutes. Finally add the capsicums and fry until capsicums are cooked but firm and ensure that the salt is just right for the vegetables.
Add all these vegetables to the cooked pasta, add soya sauce, tomato sauce and tomato puree and mix well. Add salt if necessary. Finally add the grated cheese and keep it in a preheated oven until the cheese melts.
Serve it hot with fried Sausages.
Note: If desired in the non- veg form, shredded chicken pieces or minced meat, stir-fried with a little pepper, salt and soya sauce may be added to the pasta.