Ingredients:
1. Capellini pasta- 150g
2. Carrots- 2
3. Green Beans- 1/4 cup
4. Chopped Cabbage-1/2 cup
5. White Onion-1
6. Salt- to taste
7. Black pepper powder- 1/2 tbsp
8. Red chilli flakes- to spice
9. Shredded cheese- 1/2 cup
10. Butter- 2 tbsp
11. Whole milk- 3/4 cup
Preparation Method:
1. Chop all the veggies to the desired size and you can increase or decrease the veggies and add your choice of vegetables like broccoli, spring onions, bell peppers, spinach etc. I prefer this option when i have to cook in 5 minutes and lazy dinners, i just add limited veggies to make it quick.
2. Heat a pan and add butter onions and fry till translucent. Add all the veggies and fry them for a minute. Don't overcook till they turn mashy. I like to make them crunchy.
3. Add milk to the veggies and cook the milk for 1 minute. Add salt to taste, black pepper powder and saute them to the thick milk sauce.
4. Add Capellini pasta to the sauce and mix properly to avoid sticking from each other.
5. Cook for 2 minutes closing with the lid. Mix gently inbetween.
6. Turn of the flame and add shredded cheese and mix well.
7. Serve hot and top it with chili flakes. I don't add chilli flakes to the entire pasta to keep it low spice for kids. You can add it according to the individual's to their spice levels.
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