These days my kids are hooked on to pasta like nobody's business. So I was looking to offer them new variations of pasta. Then I remembered that I had eaten a version of pasta with some kind of tomato-vegetable sauce at my friend, Pooja's place.
So I called her, got the recipe and here it is as part of day 2 week 1 of BM #37.
I think this sauce can be used on toasted bread, as a sandwich filling and however you like.
Olive Oil 2 tsp
Garlic, grated/crushed 2-3 Cloves
Onions, sliced 1/2 cup
Stir Fry Vegetables ( I used carrot, Orange Bell pepper and Beans all thinly cut into strips) 1 1/2 cups (or as needed)
Tomatoes chopped 1 1/2 cups ( I used 1/2 cup chopped tomatoes and 3 Tbsp Tomato Puree)
Pasta Sauce 2 Tbsp
Italian Seasoning 1 tsp (optional)
Salt, Pepper and Chili flakes to taste
Cheese slices 2 (I used American cheese singles)
Milk 1/2 cup
Method Of Preparation -
In a heated sauce pan, add the grated garlic and saute until golden brown. Add the onions and saute them as well.
Add the vegetables and stir fry them until they are almost cooked but still retain their crunch.
The tomatoes and tomato puree, pasta sauce, Italian seasoning if using. Let them cook so the flavors mix well.
Throw in the cheese slices and milk. Mix well until well blended.
Sprinkle salt, pepper and chilli flakes as needed.
Once the sauce thickens, remove from fire.
Serve it with cooked pasta or on toasted bread for a delightful snack/dinner/lunch!!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 37.
Preparation Time 20 min
Makes 1 1/2 cups