cook something you'll enjoy

Its one of those times when I'm thinking " I could've done this earlier!!". Anyone who's met me, knows by now that I'm  fond of cooking.I like it coz I find it therapeutic , fun and enjoyable. But for anyone who does not believe in therapy, I have just one word " Economical!!"  I love eating out....the variety in cuisines, no limit on the quantity I can stuff into my mouth, the no cleaning of the dishes, and best of all keeping the kitchen as I left it........whats not to love? But I gotta say, cooking is instant gratification.....to me and not to mention my  wallet.  To see that you created the concoction on that plate, is well.........an achievement on its own. Gone were the days when people had to travel 20 miles to a specialty store to buy ingredients. Its all available right at our local grocery store. Here's a recipe to try. You probably have these ingredients right in your pantry. 

Now, I'm no world renowned chef spewing technical culinary terms with hard to pronounce processes. I've tried it at home for dinner and its good. 

Pasta in a vegetable cream sauce.

Ingredients: (Serves 3-4)

3 Cups dry pasta

3 Tbsp Oil (I prefer Olive Oil in this)

2 Cloves Garlic chopped

2 Carrots grated

1 Bell pepper chopped

¼ cup broccoli florets

2 Tbsp chopped sun-dried tomatoes (optional)

1 Tbsp black olives

1 Cup milk

1 cup reserved pasta water (i.e water in which the pasta has cooked)

3 Tbsp All purpose Flour

2 Tbsp Dried Italian Seasoning

2 Tbsp fresh Basil

¼ tsp Cayenne pepper (optional)

Cheese as desired

Salt

Pepper

2 raw Tomatoes chopped for garnishing

2 spring onions chopped for garnishing 

Method:

Cook the pasta to the box’s directions. Meanwhile, in a saucepan heat 2 Tbsp of Olive Oil to medium high and drop the bell pepper in it. When that’s cooking put the garlic in and allow sautéing without the garlic turning brown. Now add the grated carrots, broccoli and the corn. Add a pinch of salt to let the vegetables sweat and not brown. Add 1 Tbsp of the Italian Seasoning.

At this point add the remaining Tbsp of oil. Dump the flour in the sautéing vegetable mixture and stir vigorously until the flour does not look raw anymore. Keep mixing and add the pasta water. As the mixture starts thickening add the milk and continue stirring. Stir in the black olives and the sun dried tomatoes. Now add the remaining Dried Italian Seasoning, Fresh Basil, Cayenne Pepper, salt, and Pepper.

Turn off the stove and mix in the cooked pasta and as much cheese as you want.

Serve hot garnished with raw tomatoes and spring onions.

-         Don’t bother if you don’t have fresh basil, the dried seasoning works just fine.

-         If it becomes cold, simply reheat with milk or water, whichever you prefer.

-    Meat lovers could dice up roasted boneless skinless chicken breast and add it right before the pasta.