Pasta in Root Veggie Puree

Ingredients

• 2 cups colourful fusilli pasta, boiled
• 1 medium turnip (shalgam), peeled, boiled and roughly chopped
• 2 carrots, peeled, boiled and roughly chopped
• 1 medium sweet potato, boiled, peeled and roughly chopped
• ½ tablespoons oil
• 1 tablespoon finely chopped garlic 
• 1 medium onion, finely chopped
• Salt to taste
• Crushed black peppercorns to taste
• 2 teaspoons Italian seasoning
• 1 tablespoon fresh cream
• 30 grams processed cheese
• Fresh parsley sprig for garnishing

Method

1. Heat oil in a non-stick pan. Add garlic and sauté till fragrant. Add onion, mix and sauté for 1 minute.
2. Blend together turnip, carrot and sweet potato into a fine puree. Add this puree to the pan, mix well and cook for 1-2 minutes.
3. Add salt, crushed peppercorns and 1 tsp Keya Pasta Seasoning, mix well and cook for 2 minutes.
4. Add pasta, mix well and cook for 1 minute. Add cream and grate 25 gms cheese in it. Mix well. Add little water, mix well and let it get heated through.
5. Transfer the pasta in a serving bowl. Sprinkle remaining Italian seasoning, garnish with a parsley sprig and grate remaining cheese on top. Serve hot with garlic bread.

Nutrition Info