Recipe Collection
Veg
On
Servings
2
Hours
30.00
Ingredients
- 1 cup Pasta
- 1 cup Mixed Vegetables (zucchini, carrots, peas, French beans)
- 2 cups Vegetable Stock
- ½ cup Milk
- 1 cup Tomato Puree, fresh
- ½ cup Tomato Puree, readymade
- 50 grams Parmigiana (Parmesan) Cheese
- 50 grams Processed Cheese
- 1 Onion, chopped
- 1 tsp Chilli Flakes
- 4 tsp Fresh Basil
- 1 tbsp Garlic Paste
- 1 tbsp Mixed Herbs (dry)
- 1 tbsp Butter
Preparations
- Turn the EPC knob to RICE.
- Melt butter in the EPC.
- Add garlic, onion and sauté till onion is translucent.
- Add tomato purée and cook until done.
- Add chili flakes, pepper, and salt to taste. Mix well and stir in the water.
- Add pasta and vegetables, close the lid and let it cook until the knob reaches KEEP WARM setting.
- Release the pressure and open the lid.
- Stir the milk slowly into the pasta adding both varieties of grated cheese; stir continuously until you get the right consistency.
- Garnish with basil leaves and cherry tomatoes and serve hot.
Gallery Recipe
Recipe Short Description
An easy to make dinner for those busy week nights, when time is short but expectations are high.
Recipe Name
One Pot Pasta
Recipe Difficulty
Medium
Recipe Thumbnail
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