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Creamy Vegetable Pasta

Friday, 26 September 2014



This is a great wholesome dish that kids will enjoy. If you can, I recommend using whole wheat pasta. Whole wheat pasta is a complex carbohydrate which keeps the child feeling full for a long time. Bite-size colourful vegetables give this dish a lively look. Watch the hungry mouths gobble up this pasta full of cheese and cream!


Serves 2. (I usually triple the recipe amounts below for our family.)


Ingredients: 
- 1 cup whole wheat pasta, or any other pasta of your choice (I use small bow pasta that my boys love)
- 1 teaspoon olive oil
- 2 tablespoons vegetable oil
- 1 teaspoon minced garlic
- 1/2 onion chopped (about 1/2 cup)
- 1/2 cup chopped mixed vegetables: cauliflower, broccoli, carrot, zucchini, canned corn, sweet peas - I use these, but you can add/change any of these)
- 4 tablespoons ready-made tomato puree (tomato paste will do as well)
- 2 teaspoon sugar
- salt and freshly ground pepper to taste

Creamy Mixture
- 1/4 cup cream (I use cooking cream)
- 2 tablespoons cheese spread (I use cream cheese)
- 3 tablespoons milk

Directions:
  1. Boil 6 cups water with 1 teaspoon vegetable oil and 1 teaspoon salt. Add pasta to boiling water. Boil for 8-10 minutes until pasta is al dente (soft). Remove from heat and strain. Sprinkle 1 teaspoon olive oil on the pasta and keep aside in the strainer for the water to drip off.
  2. Heat vegetable oil in a frying pan, add garlic and onions and cook for 1/2 minute.
  3. Add your vegetables and cook for 4-5 minutes or till vegetables are tender.
  4. Add boiled pasta and cook for 1/2 minute.
  5. Add tomato puree and sugar. Cook for a minute. Keep aside till serving time.
  6. At serving time, mix cream, cheese spread and milk together in a bowl till mixture becomes smooth. Stir mixture into the pasta, and cook for about 2 minutes. The cream sauce would thicken and coat the pasta. Serve hot (with garlic bread if you like).
Note: If you don't like tomato sauce, just omit the tomato puree and sugar.

Enjoy!

Disclosure: Original recipe by Nita Mehta.


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