Pasta and Vegetable Casserole
by Tarla Dalal
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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, plain flour and butter and with a generous sprinkling of cheese on top.
For the roasted vegetables- Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for 30 seconds.
- Add the red and green capsicum and ¼ cup of water, mix well and cook on a slow flame for 2 to 3 minutes, while stirring occasionally.
- Add the tomatoes, oregano, salt and chilli flakes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside.
For the pasta- Heat the olive 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.
- Add the chilli flakes, mix well and cook on a medium flame for 1 more minute. Keep aside.
For the cheese sauce- 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.
- Add the milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
- Add the pepper, cheese and salt, mix well and cook on a medium flame for 1 minute. Keep aside.
How to proceed- Combine the pasta and the cheese sauce in a broad non-stick pan and mix well.
- Pour onto a serving plate and top with the roasted vegetables in the centre and finally top with cheese.
- Serve immediately.
Pasta and Vegetable Casserole Video by Tarla Dalal
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