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Pasta and Vegetable Casserole


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An assortment of veggies are roasted with chopped garlic and olive oil and pasta mixed with a gooey cheese sauce made of grated cheese, flour and butter and with a generous sprinkling of cheese on top.

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Makes 1 servings
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Ingredients


For The Roasted Vegetables
1 tbsp olive oil
1 tbsp finely chopped garlic (lehsun)
1/2 cup red capscium cubes
1/2 cup green capsicum cubes
1/2 cup blanched and chopped tomatoes (1”cubes)
1 tsp dried oregano
salt to taste
1/2 tsp dry red chilli flakes (paprika)

For The Pasta
1 1/2 cups cooked penne
1 tbsp olive oil
1/2 tbsp finely chopped garlic (lehsun)
1 tsp dried oregano
salt to taste
1/4 tsp dry red chilli flakes (paprika)

For The Cheese Sauce
1 tbsp butter
1 tbsp plain flour (maida)
1 1/2 cups milk
freshly ground black pepper (kalimirch) powder to taste
4 tbsp grated processed cheese
salt to taste

For The Garnish
1 tbsp grated processed cheese

Method
For the roasted vegetables

  1. Heat the olive oil in a broad non-stick pan and add the garlic and sauté on a medium flame for 30 seconds.
  2. Add the red and green capsicum and 2 tbsp of water and cook on a slow flame for 2 to 3 minutes, while stirring occasionally.
  3. Add the tomatoes, oregano, salt and chilli flakes and sauté on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside.

For the pasta

  1. Heat the oil in a broad non-stick pan, add the garlic, oregano, penne and salt and sauté on a medium flame for 1 to 2 minutes.
  2. Add the chilli flakes, mix well and cook on a medium flame for 1 more minute. Keep aside.

For the cheese sauce

  1. Heat the butter in a broad non-stick pan, add the plain flour and cook on a medium flame for 1 minute, while stirring continuously.
  2. Add the milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
  3. Add the pepper, cheese and salt, mix well and cook on a medium flame for 1 minute. Keep aside.

How to proceed

  1. Combine the pasta and the cheese sauce in a broad non-stick pan and mix well.
  2. Pour onto a serving plate and top with the roasted vegetables in the centre and finally top with grated cheese.
  3. Serve immediately.
RECIPE SOURCE : 7 Dinner MenusBuy this cookbook
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