Shanthi's Cookbook

Penne Pasta - 1/2 pack of any 14 oz pack. I used Barilla Pasta.

Bell Pepper - 1

Onions - 1 medium

Spring onions - 1 bunch

Carrots - 4

Garlic - 2 or 3 pods, chopped.

Can also use Mushrooms and Brocollli.

Oil - 2 tsp

Tomato & Basil pasta sauce - 5 tbsp

Alfredo pasta sauce - 5 tbsp

Garam Masala - 1/2 tsp

Salt - according to taste

Red chilli powder - 1/4 tsp

Pasta:

1. Take a big bowl/ pan with water and bring it to a boil . While boiling add 1/2 tspn salt and 1 tspn oil. Now add pasta and boil for 20-30 mins . Pasta should cook till its soft and can be broken easily with a spoon.

2. Keep boiling. Pasta should be always strained just before adding to the gravy, or else it gets dried fast if exposed to air for longer time that ruins the taste.

1. Chop all the veggies along with the Garlic.

2. Heat oil in a pan and add all chopped vegetables and garlic . Saute them till they are soft.

3. Keep the flame on Medium-low and pour the Tomato and Basil Pasta sauce in the pan. Stir. Now add the Alfredo sauce and keep stirring till all the vegetables are soaked in the sauces.

4. Add Garam Masala. Keep stirring.

5. Add salt and red chilli powder.

6. Put a lid on the pan and let the gravy cook.

7. Now strain the pasta and add it immediately to the gravy. Keep stiring so that all the gravy and the pasta are mixed well. Cook on a low flame for about 5 minutes.

6. Turn off the heat and put a lid on to prevent the pasta from drying up.

Suggested Serving : Serve hot with Garlic bread or french fries.