Ingredients
Pasta
- 2 cup cooked Farfalle pasta quinoa / whole wheat
Vegetables
- 1/2 cup broccoli
- 1/2 cup carrot with skin
- 1/2 cup french beans
- 1/2 cup fresh mushroom
- 1/2 cup zucchini
- 1 cup mixed bell pepper
- 1/4 cup asparagus
- 1 tbsp celery
- 1/4 cup water
Spices & herbs
- Himalayan salt & chilly flacks as per taste
- 1 cup or more pesto sauce (Get the detailed recipe of the pesto sauce in the ( PASTA Recipes )
Garnishing
- 5-7 Cherry tomatoes halves
- Dairy-free Parmesan cheese
- Fresh basil leaves.
Instructions
- Finger-cut the veggies.
- Finely chop the celery stick.
- Prepare the pesto sauce as per the instructions, keep it aside.
- Prepare the pesto sauce as per the instructions, keep it aside.
- Boil the water (1 liter or more) and add pasta to it.
- Cook till it looks ‘al dente’ ( “to the tooth”); it should not be overcooked/ mushy.
- Steam all the veggies, keep them firm ( undercooked/ half cooked)
Preparing the pasta
- Heat the big broad pan, dry roast the celery, cook for 1-2 minutes.
- Add vegetables & pasta, mix softly, add salt and chili flacks.
- Cook for a minute, add water and mix.
- Pour the pesto sauce over it, mix and cook for 5 minutes.
- Taste the salt and flavor.
- Garnish with parmesan cheese, basil leaves, and cherry tomatoes before serving.