Pasta Hot Pot

Ingredients 

• 1½ cups Fusilli pasta
• 1 tablespoon olive oil
• 1 tablespoon garlic, finely chopped
• 10-12 cauliflower florets
•  ¼ cup fresh green peas
• 1 medium carrot, peeled and cut into ½ inch cubes
• 4-5 button mushrooms, thickly sliced
• 1 teaspoon dried mixed herbs
• ½ teaspoon red chilli flakes dried
• Crushed black peppercorns to taste
• Salt to taste
• 3 cups vegetable stock
• ¾ cup baked beans
• Parmesan cheese powder to serve
• Fresh rosemary to serve 
• Toasted garlic bread to serve

Method

1. Press the “sauté” button on the Nutripot, add olive oil and let it heat up. Add garlic and sauté for 1 minute.
2. Add cauliflower, green peas, carrot and mushrooms and sauté for 1-2 minutes.
3. Add dried mixed herbs, dried red chilli flakes, crushed black peppercorns, salt and pasta and mix well.
4. Add vegetable stock and adjust salt. Add baked beans and mix well. Cover the pot and lock the whistle.
5. Press the “cancel” button on the nutripot and then and press “rice” button (i.e for 10 minutes).
6. Once 10 minutes are over, the cooker will go on “Keep Warm” mode, press “Cancel”. Unlock the whistle and let the pressure get released. Open the Nutripot lid.
7. Transfer pasta into a serving bowl, sprinkle parmesan cheese powder and garnish with fresh rosemary sprig. Serve hot with toasted garlic bread.