Vegan Pasta
by Hetal Kamdar
Ingredients (1/2)
- 2 cups Penne pasta
- 1 medium Onion
- 1 medium green bell pepper
- 1 medium Red bell pepper
- 2 tbsp Olive oil
- 2 tbsp Tomato ketchup
- 2 tsp minced garlic
- 1 tsp Dry Oregano
- 1 tsp Dry Thyme
- a handful of fresh basil leaves
- a handful of Boiled sweet corns for garnish
- a handful of Chopped pecan nuts
Ingredients (2/2)
- Salt as per taste
Step 1 of 8
Take a deep pan and boil 5 cups water in it. Once the water is boiling add 2 tsp salt and 1 tsp Olive oil in it.
Step 2 of 8
Now add your penne pasta and let it boil for 12-15 minutes till the pasta is "al dente".
Step 3 of 8
Switch off the flame and remove the pasta in a strainer. After all the water has come out rinse the pasta with cold water and add 1 tsp olive oil so that the pasta doesn't stick to each other.
Step 4 of 8
Take a Kadai, add olive oil, once it hot add minced garlic in it. Saute till garlic is brown in color.
Step 5 of 8
Now add finely sliced onions and stir for a minute. Now add finely sliced green and red bell pepper in it.
Step 6 of 8
Add salt, oregano, thyme, and stir for 3-4 minutes till all the vegetables are tender and cooked well.
Step 7 of 8
Now add tomato ketchup and mix everything well.
Step 8 of 8
Now add penne pasta in the cooked vegetables and gently toss it so that the Pasta does not break.
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