Purtassi Day 24 : Creamy Vegetable Gluten Free Pasta Recipe

INGREDIENTS
– 2 tablespoons butter
– 2–4 sprigs thyme
– 1/2 diced onion
– 2 green chillies
– 4 garlic cloves, sliced
– 1/2 punnet mushrooms
– 1/2 head broccoli
– 1/2 green pepper
– 4 baby marrows, sliced
– 1/2 teaspoon salt
– 1/2 teaspoon pepper
– 250g gluten-free pasta
– 1 packet white onion soup mix
– 1 cup milk
– 1/2 cup hot water
– 250ml cream
– 2/3 cup grated cheese
– Fresh parsley, chopped

METHOD
1. In a pot, melt the butter over medium heat. Add the diced onion, garlic, green chillies, and thyme sprigs. Sauté until the onions are translucent.
2. Add the mushrooms, broccoli, green pepper, and baby marrow. Season with salt and pepper. Stir the veggies to coat them in the butter mixture. Cover and cook for 5–7 minutes, keeping the vegetables slightly crunchy.
3. Meanwhile, cook the gluten-free pasta according to the package instructions. Drain and set aside.
4. In a separate bowl, mix the white onion soup with 1 cup of milk and 1/2 cup of hot water. Add this mixture to the cooked vegetables along with 250ml of cream and 1/3 cup of grated cheese. Stir continuously to avoid sticking, allowing the sauce to thicken.
5. Add the cooked pasta to the sauce and veggies and stir until everything until well combined.
6. Top with more grated cheese and fresh parsley before serving.

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