April 28, 2016

Creamy Red Sauce Vegetable Pasta

























"Delicious, simple and a perfect recipe for vegetable and pasta lovers. Creamy Red Sauce Vegetable Pasta recipe has goodness of vegetable with fresh rich creamy textured tomato red sauce, seasoned with Italian herbs and crushed red pepper. Along with fresh tomato sauce vegetable makes this recipe healthier."



Cuisine: Italian | Recipe Category: Lunch & Dinner
Prep Time: 20 Minutes | Cook time: 20 Minutes | serving:



Ingredients

1.
Onion, diced
1 large, 1 ¼ cup
2.
Red bell pepper, diced
1 medium, ¾ cup
3.
Green bell pepper, diced
1 medium, ¾ cup
4.
Tomatoes, blanched and finely chopped
5 medium
5.
Garlic, minced or finely chopped
5-6 cloves
6.
Mixed vegetable- I used :
Carrot, diced                       2 large, 1 cup
Broccoli, blanched              7-8 florets, 1 cup
Mushroom, sliced               5 large, ¾  cup
Zucchini, thinly sliced        1 medium, 1 cup
Corn kernels, boiled            1/3 cup
3-4 cups
(Feel free to use your choice of vegetables as per availability)
7.
Olive oil
4 Tbsp.
8.
Crushed red pepper
1-2 tbsp.
9.
Mixed Italian seasoning
2 Tbsp.
10.
Salt
To taste
11.
Sugar (optional)
1 Tsp.
12.
Pasta, any shape, uncooked
4 cup (I used bowtie)
13.
Red pasta sauce ,store bought /see recipe notes 
2-3 cups
14.
Heavy cream
½ cup
15.
Processed cheese (optional)
For garnishing


Step By Step Instruction: [Hide Images]



  1. Cook and drain pasta as per package direction.  Or bring a large pot of lightly salted water to a boil. Add pasta with few drops of oil and cook for 6 to 8 minutes or until al dente. Drain and keep aside.
  2. Blanch tomatoes, remove the skin when cooled and chop finely. Keep aside.
  3. Chop all the veggie and keep aside. Blanch broccoli and mince garlic.
  4. Heat the olive oil in a broad non-stick pan; add onions and garlic and sauté on a medium flame for 2 minutes, stirring occasionally, until crisp-tender.
  5. Add diced red and green bell pepper, carrots and sauté on a medium flame for another 1 to 2 minutes.
  6. Stir in mushroom, broccoli and zucchini; sauté on a medium flame for1 to 2 minutes.
  7. Now add blanched tomatoes, pasta sauce, corn kernels, red chili flakes, mixed herbs, salt and sugar mix well and cook on a medium flame for 5-10 minute, until sauce is desired consistency stirring occasionally.
  8. Add the cream, mix well and add the boiled pasta, toss gently and cook on a medium flame for 2 more minutes, while stirring continuously.
  9. Garnish with fresh cream or cheese or basil leaves and serve hot with garlic bread.












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