Veggie Mayonnaise Pasta

This is a recipe for Pasta lovers who want it to be creamy. This Pasta will be creamy without using any cream or sauce. The Mayonnaise pasta itself would give the creamy texture. With the Zucchini and Carrot, it becomes a nutritious dish also. It is a favorite dish of my youngsters who would like it to be packed in the tiffin box also for lunch.

Ingredients:

To boil Pasta:

Pasta (Farfalle) – 1 cup

Water – 3 cups

Oil – ½ tsp

Salt – ¼ tsp

Other Ingredients:

Butter – 1 tsp

Oil – 1 tsp

Finely Chopped or Crushed Garlic – 1 tsp

Onion – 1 (Finely Chopped)

Red and Yellow Bell Pepper – ¼ each (Finely Chopped)

Finely Chopped Carrot – ¼ cup

Finely Chopped Zucchini – ¼ cup

Fresh Basil Leaves – 8 to 10 (or dried Basil – ¾ tsp)

Eggless Mayonnaise – ¼ cup

Chili Flakes – ½ tsp

Black Pepper Powder – ¼ tsp

Tomato Sauce – 3 to 4 tbsp

Salt – to suit one’s taste

Method:

Boil 3 cups of water mixed with ½ tsp of Salt in a vessel. Add Farfalle Pasta and stir well. Boil for 10 minutes or till the Pasta turns al dente. (Refer the cooking instructions which come with the packet of the Pasta which you buy). Drain the water. Pour a cup of cold water to stop the cooking process further. Keep aside.

Heat the Butter and Oil in a pan. Add finely chopped Garlic. Roast it for a minute in medium flame. Add Onions and cook till the Onion shrinks slightly.

Add the Vegetables (Carrot, Capsicum and Zucchini). Stir cook for two minutes (Do not overcook the vegetables). Chop and add the Basil Leaves. Add the Mayonnaise, Red Chilli Flakes, Black Pepper Powder and Salt. Stir them well. Add ½ cup of water and simmer for 2 to 3 minutes covered with a lid.

Add the boiled Pasta. Add water if you like the Pasta to be saucy. Mix well. Add the Tomato sauce. Mix well again. Keep the flame low. And finally add some chopped Basil Leaves, mix and remove from the flame.  Transfer to a serving bowl.

Note:

If you want the Pasta to be more creamy, add more Mayonnaise.