Veggie Cheese Pasta

This Italian recipe posted on my blog is New Indian Style. Maharashtrian masalas are used instead of  other herbs. It tastes different but is very delicious. So, I have tried this recipe and it works… Try it and let me have your comments & suggestions.


  1. Pasta (angles) – 6 big bowl
  2. Onions (cut into half & sliced) – 2 medium
  3. French Beans (1/2 inch pieces) – 2 big bowls
  4. Carrots (1/2 inch pieces) – 2 big
  5. Tomato (finely chopped) – 4 big
  6. Cheese Cubes – 4 (grated)
  7. Chilly Powder – 3 tspns
  8. Garlic Paste – 2 tspns
  9. Olive Oil – 7-8 tbsps
  10. Coriander leaves – finely chopped (optional)
  11. Salt to taste

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  1. Bring a large pot of water to a boil with salt to taste and add pasta to it.
  2. Cook the pasta until al dente and before turning off the flame add 1 tspn oil which makes pasta easily separable.
  3. Quickly drain the pasta and run cold water just to stop it from cooking and keep it aside.
  4. Heat a big saute pan or a wok with the olive oil in it.
  5. The pan should be big enough to hold the pasta as well as vegetables together, but not spilling out of the pan.
  6. When the wok is hot enough add onions, french beans, carrots and saute it on a high flame.
  7. Now bring the heat to medium and stir fry for atleast 10 mins until the vegetables get tender.
  8. When the veggies are tender add the  tomatoes, chilly powder, garlic paste and salt to taste.
  9. Cook the mixture till the tomatoes becomes soft and start turning into puree.
  10. Now add grated cheese and then toss the mixture with the pasta.
  11. Very gently toss a couple of times to distribute the vegetable mixture properly with the pasta.
  12. Serve hot.

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