Vegetable Pasta

Ingredients

1 cup penne pasta

2 tablespoons oil or butter

1 medium onion, finely chopped

1 tablespoon ginger, grated

2 medium cloves of garlic, finely chopped

2 medium tomatoes, finely chopped or pureed

½ cup capsicum, diced

½ cup yellow and red bell peppers, diced

½ cup carrot, finely diced

½ cup sweet corn

½ cup baby corn, chopped

½ cup green peas

¼ cup French beans, chopped

½ cup broccoli, chopped

½ cup cauliflower, chopped

2 tablespoons tomato ketchup

1 teaspoon red chilli powder

½ teaspoon black pepper

½ teaspoon chilli flakes (optional)

1 teaspoon oregano or mixed Italian herbs

2 tablespoons soy sauce

1 tablespoon vinegar

Salt to taste

½ cup grated cheese (optional)

½ cup coriander, finely chopped

Process

• Wash all the vegetables properly and cut or chop them as required. Finely chop the garlic and grate the ginger.

• Boil water in a large pot and add some salt. Once the water comes to a boil, add all the vegetables except the onion and tomatoes. Blanch the vegetables for a maximum of 5 minutes. Do not overcook them — they should remain slightly crunchy. Drain the vegetables and keep them aside.

• Bring a large pot of salted water to a boil. Add the penne and cook until al dente. Once cooked, drain the pasta and keep it aside. If required, drizzle a little olive oil over the pasta and gently mix to prevent it from sticking.

• Heat oil or butter in a large pan. Add the chopped garlic and grated ginger and sauté until they become medium golden in colour.

• Add the chopped onion and tomatoes. Cook them nicely until they soften. Add salt to taste and mix well.

• Add all the blanched vegetables to the pan and cook for about 2 minutes. Add the vinegar and soy sauce and mix well.

• Add the oregano or mixed Italian herbs, chilli flakes, and black pepper. Mix everything together and cook for another 2 minutes.

• Add the tomato ketchup and mix well so that the vegetables are evenly coated with the sauce.

• Add the cooked penne to the pan. Toss everything together gently so that the pasta is evenly coated with the vegetables and sauce.

• Cook everything together for another 2 minutes. Sprinkle the grated cheese over the pasta and mix until lightly melted. The cheese is optional but gives the dish a richer and creamier finish.

• Garnish with freshly chopped coriander and a little extra cheese. Serve hot.

• Voilà! Your delicious Indian-style vegetable penne pasta is ready. Enjoy!