Saturday, August 6, 2011

Veggie Pasta

Pasta, Avocado salsa and grilled Pineapple

Oil for cooking 3 tbsp
1 large onion chopped
3 tomatoes chopped
salt to taste
1 cup chopped capsicum
1 cup cabbage chopped
1 cup boiled corn / French Beans chopped
1/4 cup spring onions
2 cups mushrooms (I used Oyster mushrooms, which after cooking were less than half cup but tastier than the other mushrooms)
1 tsp each oregano and parsley
3 cups cooked pasta
2 tbsps cheese cubed or grated

Heat oil, fry onions till brown. Add mushrooms and cook till the water dries up and they are cooked well. Add tomatoes and cook for another couple of mins. Add salt and the other veggies.  Saute.
Add the dry spices and cook till the veggies are cooked well.

Add the pasta, mix well and sprinkle the cubed cheese over it. Cook on slow flame for about 5 mins till the cheese melts. Serve hot!


  1. Thank you for sending this rich veggie pasta to my event. First visit to your blog and it is lovely..

  2. Please have a look at Fusion Food: Pasta event roundup and accept Proud Participant Award as a token of appreciation.