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We hope you got insight 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 do that.
The ingredients needed to cook Baked cheese three layered veggies pasta with pumpkin sauce:
- Take 2 cup of Penny pasta.
- Use 1-1/2 cup of chopped pumpkin.
- You need 1/4 cup of roughly chopped broccoli.
- Use 1/4 cup of Carrot chopped.
- Provide 1/4 cup of beans chopped.
- You need 1/4 cup of baby corn boiled.
- Provide 1/4 cup of Mushrooms chopped.
- Get 2 tsp of garlic chopped.
- You need 6-7 of pieces chopped little thick sliced aubergine (tiny purple brinjals).
- Provide 6-7 pieces of lotus stem sliced (optional).
- You need of Both sauté till raw smell goes lotus pieces and purple small brinjals.
- Take 3 tsp of flour refined.
- Use to taste of Pasta seasoning.
- Get to taste of Salt.
- Provide 1/2 tsp of Chilli flakes.
- You need 1/4 tsp of Black pepper powder.
- Prepare 1 tsp of Olive oil for boiling pasta.
- Prepare 2 tsp of for sauté veggies.
- You need 1/2 cup or more of Mozzarella cheese grated.
Steps 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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