Pasta in Root Veggie Puree

Ingredients list for Pasta in Root Veggie Puree

• 2 cups Pasta colourful fusilli, boiled
• 1 medium Turnip (shalgam) peeled, boiled and roughly chopped
• 2 Carrots peeled, boiled and roughly chopped
• 1 medium Sweet potato boiled, peeled and roughly chopped
• ½ tablespoons Oil
• 1 tablespoon Garlic finely chopped
• 1 medium Onion finely chopped
• to taste Salt
• to taste Crushed black peppercorns
• 2 teaspoons Italian seasoning
• 1 tablespoon Fresh cream
• 30 grams Processed cheese
• for garnishing Fresh parsley sprig

Method

1. Heat oil in a non-stick pan. Add garlic and sauté till fragrant. Add onion, mix and sauté for 1 minute.
2. Blend together turnip, carrot and sweet potato into a fine puree. Add this puree to the pan, mix well and cook for 1-2 minutes.
3. Add salt, crushed peppercorns and 1 tsp Keya Pasta Seasoning, mix well and cook for 2 minutes.
4. Add pasta, mix well and cook for 1 minute. Add cream and grate 25 gms cheese in it. Mix well. Add little water, mix well and let it get heated through.
5. Transfer the pasta in a serving bowl. Sprinkle remaining Italian seasoning, garnish with a parsley sprig and grate remaining cheese on top. Serve hot with garlic bread.

Nutrition Info