Baked cheese three layered veggies pasta with pumpkin sauce
It’s healthy and heavenly taste
Ingredients
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2 cup Penny pasta
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1-1/2 cup chopped pumpkin
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1/4 cup roughly chopped broccoli
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1/4 cup Carrot chopped
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1/4 cup beans chopped
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1/4 cup baby corn boiled
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1/4 cup Mushrooms chopped
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2 tsp garlic chopped
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6-7 pieces lotus stem sliced (optional)
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Both sauté till raw smell goes lotus pieces and purple small brinjals
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3 tsp flour refined
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to taste Pasta seasoning
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to taste Salt
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1/2 tsp Chilli flakes
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1/4 tsp Black pepper powder
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2 tsp for sauté veggies
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1/2 cup or more Mozzarella cheese grated
Cooking Instructions
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1
Roughly chop the pumpkin sauté them with garlic, pepper and salt till soft
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2
Little cool and make it purée and keep aside
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3
Make the pasta sauce as usual like 3 tsp flour and 3 tsp butter sauté till raw smell goes off and milk till smooth add salt pepper and chilli flakes and cheese also
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4
Sauté all the veggies till little crunchy add in the pasta sauce
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5
Now boil enough water add salt and little oil boil till soft and test to cut it when white line shows that is donethat called aldante
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6
Now drain the water completely and add in the white sauce and veggies coated pasta with white sauce
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7
Now take baking dish first layered pumpkin sauce add slowly pasta veggies in white sauce except lotusstem pieces and aubergine
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8
Sprinkle pasta seasoning and chilli flakes now spread on the top grated mozerrella cheese
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9
Finally put the crispy aubergine and lotus stem
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10
Bake on convection mode in a pre heated oven for 10 minutes at 180 degree then grill it for 5 minutes look for the golden brown colour on the top
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11
Enjoy with garlic bread or ur choice nan or pitta bread.
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12
On the top place aubergine pieces and lotus stem pieces
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