Stir-fry Vegetables with Pasta

This is a tasty fusion of chinese and italian flavors. Try it out and I am sure you will love the combination.

Ingredients:

For stir fry

• 1 cup diced vegetables ( carrots, capsicum, zucchini, babycorn )
• 100gm paneer (cottage-cheese), cubed
• 1tbsp olive oil
• salt and pepper to taste
• 1/2 cup pasta, cooked according to packet instructions. (I used tri-colored pasta to make the dish colorful )

For sauce

• 2 tbsp olive oil
• 2 pods of garlic, crushed
• 1 small onion, finely chopped
• 1 cup tomato pulp/puree
• salt to taste
• 1/2 tsp red chilli powder
• 1 tsp paprika (chili flakes)
• 1/2 tsp oregano
• 2 tsp tomato ketchup
• 5-6 drops of tabasco sauce
• 3 tsp cornflour, diluted in lukewarm water

Method:

For stir-fry

• Heat oil in a flat bottom pan. Put all the vegetables and paneer.
• Add salt and pepper and mix well.
• Cook on a high flame and keep stirring often. Cook till the vegetables turn crispy.
• Set aside.

For sauce

• Heat oil in a pan. Put onions and garlic.
• When the onions turn light brown, add tomato pulp/puree, salt, red chilli powder, paprika, and oregano. Mix well.
• Now add tomato ketchup and tabasco sauce.
• Cook till the oil separates.
• Now add the diluted corn flour.
• Keep stirring and cook till you achieve sauce-like consistency. Check your seasoning and adjust according to your taste.

Mix the vegetables, pasta and the sauce. Ready to serve.

Serving Suggestions:

Serve with garlic bread.

Tip:

You can top up the dish with cheese if you like.