VEGETABLE PASTA

Vegetable pasta recipe With step by step photos. This vegetable pasta is an easy and delicious recipe of pasta made with mix vegetables and white sauce.

I usually have pasta or Macaroni at home which I use to make various pasta recipes on occasions. This veg pasta recipe gets made at home often and is liked by everyone

1. You can use your choice of veggies in the pasta. we are fond of peas, baby corn, carrots, cauliflower, mushrooms and potatoes and hence these get often added in the pasta. Usually, I prefer to include vegetables in the pasta recipes wherever possible. Various mix vegetables not only add a lot of flavor and depth to the pasta but also makes it more nutritious.
2. For the flavors and seasoning, I have added dry basil and oregano. You can add your choice of preferred herbs. If living in india and you don’t have access to dry basil and oregano, then you can add a bit of fresh coriander or mint leaves. Don’t add too much, just a tiny amount, about 1 tsp of chopped coriander or mint.
3. To make this veg pasta you will have to steam or cook the vegetables. Either steam them in a pot or electric cooker or use a pressure cooker to cook the veggies. Peel and dice or cube the veggies. Keep aside.
4. I have not steamed the mushrooms but sauteed them as you will see in the pics below.
5. In this recipe you don’t have to make the white sauce separately. The white sauce is made in the same pan once the boiled veggies are added. You can also have a look at this White sauce pasta which is made in a different way.

INGREDIENTS

• 1 cup Shell pasta or macaroni
• 1.5 cups Chopped white button mushrooms
• ½ cup Green peas - fresh or frozen
• 1 Medium potato
• 1 Small to medium carrot
• 1 Small to medium capsicum, Any color - red, green or yellow (bell pepper)
• 4 to 5 Baby corn
• 1 Medium onion - chopped
• 2 to 3 Small garlic - finely chopped
• 2 cups Whole full fat milk
• 2.5 tablespoon All purpose flour
• ½ teaspoon Dry oregano or basil Or a mix of both or your choice of dry herbs
• 2 to 3 tablespoon Butter
• 2 to 3 tablespoon Grated cheddar or regular cheese (optional)
• Salt as required
• Black pepper as required

INSTRUCTIONS

preparation

• First steam or boil the potatoes, carrots, baby corn and peas in a steamer or pressure cooker.
• Drain and then chop them. Keep aside.
• Heat enough water in a pan with salt and a few drops of oil.
• When the water comes to a boil, add the pasta and boil them till they are completely cooked.
• Strain the pasta and rinse with water. Drain and keep aside.

making vegetable pasta

• In a pan, melt the butter. Add the onions and garlic and saute till the onions are softened.
• Then add the mushrooms. Stir and saute the mushrooms till the mushrooms are lightly browned from the sides.
• The mushrooms will release their juices initially and after continuous sauteing, the juices will evaporate. There should be no moisture in the pan.
• Keep on stirring in breaks while sauteing the mushrooms.
• Then add the chopped capsicum (bell pepper) and saute for 10 to 12 minutes.
• Add the flour and saute for 4 to 5 minutes.
• Add the boiled vegetables and saute for a minute.
• Pour milk in a gentle stream to the pan and keep on stirring. The flour will combine with the milk and you will see the sauce getting thickened slowly.
• Season with salt, pepper and oregano or basil or your choice of herbs.
• When the sauce starts to thicken and reaches your desired consistency. Add the pasta.
• Stir well so that the white sauce coats the vegetables and the pasta. Switch off the flame.
• If the white sauce becomes too thick or lumpy, then add some hot water or milk and thin the sauce.
• Lastly add some grated cheese if required.
• Serve vegetable pasta hot with some toasted bread or baguette.