Pasta with veggies in creamy capsicum sauce

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Ingredients:-

  1. Macaroni/ Butterfly pasta – 1.75 c
  2. Red bell pepper – 1 , large or medium
  3. White onion – 1 big
  4. Tomato ketchup – 1 tbsp
  5. Garlic butter – 2 tbsps
  6. Zucchini – 1 big
  7. Broccoli florets – 1/2 c
  8. Carrots – 2 numbers, small
  9. Pepper powder & salt to taste
  10. Oregano- a pinch, dried
  11. Cream cheese triangles – 3 numbers
  12. Grated cheddar cheese – 1/4 c
  13. cooking cream – 1/3 c

Method:-

  1. Cook 1.75 c of macaroni adding salt till al dante. Drain & keep aside.
  2. Roast 1 medium red bell pepper on direct flame till charred. Clean & puree the bell pepper in the blender.
  3. In a pan, heat 2 tbsps of garlic butter. Add 1 big white onion ( finely chopped) & cook for 7 minutes/ till pink.
  4. Add 1 big zucchini ( finely chopped) + 2 small carrots + 1/2 c broccoli florets & fry for 10 minutes on medium high heat adding 1/4 tsp of salt and pepper powder.
  5. Add the cooked macaroni, 1 tbsp of tomato ketchup, 1/3 c of cooking cream, 3 small cream cheese squares/ triangle, a pinch of oregano & the red bell pepper puree.
  6. Add 1/4c of grated cheddar cheese & mix.
  7. Serve hot.
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