Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, rainbow veggie pasta in marie rose sauce. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Great recipe for Rainbow veggie pasta in marie rose sauce. I have been playing around with fusion dishes lately.one pan fusion rice dishes are a no-brainer, for sure! But fusion pastas are a bit trickier!
Rainbow veggie pasta in marie rose sauce is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Rainbow veggie pasta in marie rose sauce is something which I have loved my entire life. They’re fine and they look wonderful.
Guide to Prepare Rainbow veggie pasta in marie rose sauce
To get started with this recipe, we must prepare a few components. You can have rainbow veggie pasta in marie rose sauce using 18 ingredients and 7 steps. Here is how you cook it.
Ingredients
The ingredients needed to make Rainbow veggie pasta in marie rose sauce:
- Take Ingredients for MARIE ROSE sauce
- Get Lemon juice -1/2 a lemon
- Prepare 1 tbsp Worcestershire sauce -
- Get 6 tbsp Tomato ketchup -
- Make ready 5 drops Any hot sauce (i used tobasco)-
- Get 1 pinch Piri piri powder -
- Make ready 1 tbsp Cream
- Take 4 tbsp Plain or flavoured mayonnaise
- Prepare Salt as per taste
- Get 1 tsp Cracked Black pepper
- Make ready 1 tbsp Crushed red chilly
- Make ready Ingredients for pasta
- Get 1 cup Pasta
- Prepare 1 tbsp Garlic finely chopped -
- Prepare 1 pinch Dried thyme
- Get 1/2 cup Milk
- Prepare 2 tbsp Butter
- Prepare Colourful veggies 1 cup, finely chopped
Add salt and pepper to taste. Bring large pot of water to boil and cook pasta according to directions. In a large heated skillet, add butter. Add onions and cook until transparent.
Instructions
Instructions to make Rainbow veggie pasta in marie rose sauce:
- For marie rose - Combine all ingredients. Take a good old wooden spoon WHISK,WHISK and WHISK…
- To boiling water, add salt and pasta. Let it boil for 10mins, or till the pasta is al dante (semi cooked). Drain and pour cold water into the pasta so that it wont stick together (works all the time!) drain again and place it aside.
- Add butter into a skillet, once it melts, add chopped garlic and thyme into it. One the butter is infused with garlic and thyme, add all the chopped vegetables and sauté.
- Add a pinch of salt to help the veggies cook fast. Close the lid and keep the flame on medium low, and let it cook for 5 mins. Once the veggies are nice and tender (we dont want to get them mushy), add milk and adjust salt.
- When the milk starts bubbling, add the drained pasta and mix well. Let atleast 2/3rd of the milk get soaked into pasta, we will leave the rest to incorporate with the sauce and keep the pasta creamy.
- Once the milk has reduced to 1/3rd, add the marie rose sauce, after turning the flame off.
- Mix well and garnish with any bright coloured microgreens, i used red amaranthus microgreens.
Add chopped zucchini or mushrooms to the sauce when you add the tomatoes. Or any other vegetable that you think might taste good. Just double or triple the recipe, tasting to adjust the seasonings. Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired. But unlike the heavy cream version (which is also heavy and sluggish in texture), this light and airy version uses skim milk and low fat sour cream to bring you a healthier (yet super amazing tasting) sauce!
As simple as that Steps to Make Rainbow veggie pasta in marie rose sauce
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