200g Pasta (Penne/Fusilli/Macaroni)
1/3 cup Fresh Cream
250 g Blanched Tomatoes (2 Big)
2 tbsp Olive oil
1 Big Onion cut into fine slices (slivers)
1 Green Pepper
100 g French Beans
100 g Carrot
1 tsp Cornflour
1 tsp Chilli flakes
1/2 tsp oregano
1/2 tsp Basil
1/2 tsp Seasoning Pepper
Salt to taste
3 tbsp Parmesan Cheese (Optional)
Cut the beans, pepper and carrot to long thin slices. Also cut the cauliflower into medium-sized pieces. Cook all the veggies (except pepper) in water till tender. Make a puree of the tomatoes and keep it ready.
Boil 21/2 liters of water, add 1/2 tsp salt and when the water is boiling add the pasta and cook till done. Drain he water by adding through a colander and add cold water to separate the pasta pieces.
Heat olive oil in a wok and saute the onions till the color changes. Add the capsicum and saute well but retain the crunchiness of the pepper. Add the puree and let it cook for a couple of minutes (till it blends well and starts thickening). Add the chilli flakes, basil, oregano and seasoning pepper the the mix and stir well. Add salt and a tsp of corn flour and allow to thicken. Add the blanched vegetables, salt and cook till done but ensure it is not overcooked. Add the cream and mix well and cook for a minute.
Switch off the flame and add the pasta and mix gently.
Transfer the pasta to a baking bowl and bake at 170 degrees (Celsius) for 10 minutes. Serve hot.
Cooking Tip: In case you are using cheese sprinkle the grated cheese on top before baking.