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Pasta with baked vegetables Recipe


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     Pasta with baked vegetables

Category   Salads - Soups - Sidedishes
Sub Category   None

Carrots - 150 g
Beans - 150 g
Cauliflower - 150 g
Butter - 75 g
Cornflour - 2 tbsp
Cold milk - 1 cup
Pepper powder - 1/2 tsp
Cheese - 75 g - 75 g
Pasta - 250 g
Spring Onions - 25 g

Cook chopped carrots, beans and cauliflower in boiling water until tender but crisp. Drain, keeping aside 1 cup of stock.
Melt the butter in a pan and add the cornflour and fry for a minute. Remove from flame and add to cold milk and vegetable stock so that the flour gets blended w/o formation of lumps. Cook over moderate heat until thick and smooth. Add pepper powder and salt to taste. Mix and simmer for a minute.
Remove from heat and add half of the cheese, spring onions, boiled vegetables and boiled pasta and mix well. Sprinkle with cheese on top. Bake for 15-20 minutes until the top is golden brown and bubbling. Serve hot.

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