Quick Veg Pasta in Red Sauce

Ingredients

Red Sauce

• Red tomatoes 2 big, sliced
• Red bell pepper 1 big, deseeded and sliced
• Garlic cloves 4, sliced
• Oil 2 tbsp
• Tomato paste 2-3 tbsp (optional)

Other

• Uncooked pasta 1 packet (450 grams)
• Oil 4-5 tbsp
• Onion 1 big, chopped finely
• Green bell pepper 1/2, chopped
• Chopped vegetables fresh or frozen 1 cup (carrot, corn, beans etc)
• Salt to taste
• Black pepper powder to taste
• Red chili flakes ½ to 1 tsp
• Oregano 1/2 tsp
• Dried basil 1/2 tsp (optional)
• Paprika powder 1 tsp
• Chicken cube 1
• Pasta water or plain water 1 cup
• Mozzarella cheese for topping

Preparation

1. Cook pasta according to package instructions. Drain and keep aside. Reserve one cup of pasta water to NOTE: Pasta should be fully cooked.
2. Add the ingredients of red sauce pasta to a pan except tomato paste. Cover and cook until the tomatoes are soft and bell pepper is cooked.
3. Turn the flame off and allow to come to room temperature.
4. Transfer to a blender along with a little water and tomato paste and blend into smooth sauce. Keep aside.
5. In a cooking pot, add oil, onions, bell pepper and chopped vegetables. Cook until done according to your preference. I like to keep them a bit crunchy.
6. Add the red sauce and reserved pasta water. Stir and add salt, black pepper, chili flakes, oregano, basil paprika powder and chicken cube. Mix, cover and let it come to a boil.
7. Add drained pasta. Give a stir, cover and allow to cook on lowest flame for 5-7 minutes.
8. Serve right away, topped with mozzarella cheese.
9. Enjoy!