So you is likely to be getting ready Baked cheese three layered veggies pasta with pumpkin sauce recipes for your family but this tips may be helpful.
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We hope you got benefit from reading it, now let’s go back to baked cheese three layered veggies pasta with pumpkin sauce recipe. To make baked cheese three layered veggies pasta with pumpkin sauce you only need 19 ingredients and 12 steps. Here is how you achieve it.
The ingredients needed to prepare Baked cheese three layered veggies pasta with pumpkin sauce:
- Take 2 cup Penny pasta
- Prepare 1-1/2 cup chopped pumpkin
- You need 1/4 cup roughly chopped broccoli
- You need 1/4 cup Carrot chopped
- Provide 1/4 cup beans chopped
- Take 1/4 cup baby corn boiled
- Take 1/4 cup Mushrooms chopped
- Prepare 2 tsp garlic chopped
- Use 6-7 pieces chopped little thick sliced aubergine (tiny purple brinjals)
- You need 6-7 pieces lotus stem sliced (optional)
- Take Both sauté till raw smell goes lotus pieces and purple small brinjals
- You need 3 tsp flour refined
- Get to taste Pasta seasoning
- Take to taste Salt
- Provide 1/2 tsp Chilli flakes
- Prepare 1/4 tsp Black pepper powder
- Use 1 tsp Olive oil for boiling pasta
- Take 2 tsp for sauté veggies
- You need 1/2 cup or more Mozzarella cheese grated
Instructions to make Baked cheese three layered veggies pasta with pumpkin sauce:
- Roughly chop the pumpkin sauté them with garlic, pepper and salt till soft
- Little cool and make it purée and keep aside
- Make the pasta sauce as usual like 3 tsp flour and 3 tsp butter sauté till raw smell goes off and milk till smooth add salt pepper and chilli flakes and cheese also
- Sauté all the veggies till little crunchy add in the pasta sauce
- Now boil enough water add salt and little oil boil till soft and test to cut it when white line shows that is donethat called aldante
- Now drain the water completely and add in the white sauce and veggies coated pasta with white sauce
- Now take baking dish first layered pumpkin sauce add slowly pasta veggies in white sauce except lotusstem pieces and aubergine
- Sprinkle pasta seasoning and chilli flakes now spread on the top grated mozerrella cheese
- Finally put the crispy aubergine and lotus stem
- Bake on convection mode in a pre heated oven for 10 minutes at 180 degree then grill it for 5 minutes look for the golden brown colour on the top
- Enjoy with garlic bread or ur choice nan or pitta bread.
- On the top place aubergine pieces and lotus stem pieces
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