Ingredients (Serves 3)
1. Pasta – 2.5 cups
2. Mushroom – 3/4 cup,sliced
Zucchini – 1 small, sliced
Carrot – 1 medium, diagonally sliced
Fresh green peas – 1/4 cup
Baby spinach – A handful
3. Butter – 2 tbsp
Heavy cream – 1/2 cup
Vegetable stock / chicken stock – 1/4 cup
Onion powder – 1 pinch
Garlic powder – A tiny pinch
Pepper powder – 1/8 tsp
Salt – To taste
4. Grated parmesan cheese – 1/2 cup, grated or as required
Shredded mozzarella cheese – 1/4 cup (optional)
Method
1. Heat 2 tbsp butter in a pan at medium-low heat. Add heavy cream, chicken stock, onion powder, garlic powder, pepper powder, 1/4 cup grated parmesan and salt to taste. Cook for a few minutes until slightly thick.
2. Meanwhile cook the pasta according to package instructions adding salt and 1 tsp olive oil, till al dente (if you like tender pasta, cook 1 – 2 minutes extra). Two minutes before the pasta is ready to drain, add the vegetables. Drain the pasta and vegetables in a colander and add them to the sauce. Add a handful of spinach and mix well. Switch off. Sprinkle 1/4 cup parmesan cheese and 1/4 cup mozzarella cheese. Mix well and serve immediately.
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