Share0 SharesLast week made a pasta preperation…made according to D’s guidelines…simple and yet delicious and does not consume much time Print Recipe Creamy pasta with vegetables Servings Ingredients 200 Gms Penne pasta cooked al dente200 Ml Cream2 Cups Diced vegetables: Carrot, peas, corn, bell peppers etc3-4 Tsp Butter1-2 Tsp Dry Herb Oregano, RosemarySalt Salt as per taste Servings Ingredients 200 Gms Penne pasta cooked al dente200 Ml Cream2 Cups Diced vegetables: Carrot, peas, corn, bell peppers etc3-4 Tsp Butter1-2 Tsp Dry Herb Oregano, RosemarySalt Salt as per taste Instructions Cook the penne pasta till al dente and after washing it in cold water set aside (While cooking the pasta always add some oil and salt) Take a pan, add butter and cook the diced vegetables in it. Once the vegetables are cooked, add the pasta to it, add salt and mix well. Add chilli flakes, oregano, rosemary etc and cook for 5 more minutes Add the cream, mix well and let it simmer once. (if the pasta looks very thick, one could add some milk to get it to the right consistency) Serve hot... Recipe Notes As a variation one could also add garlic while sauteing the vegetables... Share0 Shares 0 comment 0 FacebookTwitterPinterestEmail Priya previous post Samaithu Par (Cook & See) next post Hare channe ka Kurma You may also like Cooking ABC pasta with my sous chef daughter March 18, 2019 Crumb pasta with roasted vegetables and seeds September 19, 2018 Road trip in Sri Lanka with family July 28, 2018 Homemade Healthy Whole wheat and oats burger buns May 24, 2017 Eggless healthy yogurt low fat cheese cake April 4, 2017 Roasted tomato & red bell pepper soup October 9, 2011 Borscht – A russian soup affair to remember!!! July 16, 2008 WBB#22 May Mango madness – Mango crepes May 13, 2008 Vegetable Pad Thai. March 19, 2008 Nutty & Minty Pasta February 19, 2008 Leave a Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.