Pumpkin sauce pasta Sweet corn pasta
Pasta (any type)* 2 cups Sun dried Tomato 14 pieces Walnut 8 Fresh cream 1/4 cup Garlic 1 Olive oil 3 tblsp Broccoli, mushroom and capsicum 3/4 cup Salt to cook pasta Chili flakes as needed Oregano a pinch Method:
Soak the pasta for 5 minutes. I used whole wheat pasta which i got from Italy during my recent trip. I have never come across here in Singapore. Cook with little salt and few drops of water. Reserve 1/2 cup of cooked water and drain the pasta.
I bought sun dried tomato from Mustafa, also you can get it from Fair price or cold storage too. Some times it can be available in jars, soaked in oil. But personally i have not seen it. Grind the sun dried tomato, garlic, walnuts with 2 tblsp of oil. Do not add any water while grinding. If needed add few tsp of olive oil. But walnuts will ooze out some oil and will be enough to make the pesto grind well.
Wash and chop the veggies and keep it aside. I used mushroom, broccoli and capsicum. You can use sweet corn, baby corn, carrots, peas and olives. Do not add too much veggies. Just stick to the quantity i mentioned. In a pan add 1 tblsp of olive oil and saute it for 2-3 minutes in a medium flame.
Now add the veggies to this and cook for a while. Let it be crunchy. Add little salt, chilli flakes and oregano.
Now add the fresh cream. Add the water which we reserved after cooking the pasta. Mix well and add the cooked pasta. Mix well and cook in low flame for 2 minutes. You can replace with basil pesto instead of sun dried pesto. Switch off the stove and serve hot. You can add some grated cheese in the last.
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