Learn how to make Pasta With Roasted Vegetables and crumbled fresh cheese, a yummy and quick Italian recipe by Anushruti.
Pasta is undoubtedly a favorite dish for all. Our Chef Anushruti brings you a quick, easy to assemble and extremely delicious pasta recipe that has a variety of flavors which blends beautifully along with roasted vegetables and fresh cheese. Learn this recipe only on Rajshri Food.
Ingredients: (Serves 4)
1 medium sized broccoli, cut into florets
250 gm (2 cups), baby corn, cut into 2” pieces
1 red bell pepper
1 yellow bell pepper
1 tsp salt or to taste
pepper, freshly ground, to taste
1 tsp dried thyme
1 tsp dried oregano
2 tbsp olive oil
* You can use wholewheat pasta or any other pasta of your choice. You can also use any fresh seasonal vegetables here and use vegan cheese to substitute the dairy cheese for a vegan friendly version.
– Pre heat your oven to 200 C/400F.
– Line a large baking tray with greaseproof paper or baking parchment.
– In a large bowl, mix all the ingredients together. Arrange all the vegetables on the prepared tray and grill in the top rack for 20 minutes or till done.*
* Cooking time depends on individual ovens. My convection oven takes 20 minutes while my OTG takes more time.
For the pasta
400 gm (4 cups) penne pasta
3 litres (12 cups) water
4 tsp salt or to taste
oil to prevent pasta from sticking to each other, optional
In a large saucepan, bring the water to a boil, add salt, oil and pasta and cook until done, according to package instructions.
Drain and keep aside.
For the fresh crumbled cheese
2 cups milk (whole or skimmed)
1/2 cup yogurt (less if your yogurt is sour) or 2 tsp lime juice*
In a sauce pan, bring the milk to the boil. Add the yogurt or the lime juice and cook for a minute or two, until the milk solids separate from the whey. Turn off the heat and pour the contents over a strainer. Allow the water to drain completely, about 8 to 10 minutes and you have fresh cheese ready
!*You might have to use a little more, if the milk solids don’t separate.
3 tbsp olive oil
1 tsp paprika flakes or less if you want it milder
A sprig of fresh parsley, cut into shreds
In a wok, heat the oil over a medium flame. Put in the paprika and the parsley and stir for a few seconds. Toss in the pasta and roasted vegetables and mix well.
Serve the pasta in bowls or plates with crumbled fresh cheese sprinkled over it.
Host: Anushruti RK ( http://www.divinetaste.com )
Director: Suchandra Basu
Camera: Kawaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule
Editing: Kishor Rai
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
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