Recipe- Mouthwatering Veggie Pasta

Holidays are meant for lazing around. Wake up late, have a big brunch, get back under the covers and surface only in the evening is a routine we strictly follow every Sunday. Which leaves little time for groceries or meal planning. But who cares, because Sunday’s are also for lazy, dump everything-in dinners. Like this All-In Sunday Veggie Pasta, made in a skillet while catching up on our favorite TV show.

Ingredients

1 1/2 cups Fusilli (Dry Pasta)
2 tablespoons Olive Oil
1 tablespoon Garlic (minced)
1 cup Button Mushrooms (sliced)
1/2 cup Cherry Tomatoes
3/4 cup Spinach (roughly chopped)
2 tablespoons All Purpose Flour (or Maida)
1 1/2 cups Milk
1 teaspoon Chili (Flakes)
1 cup Barilla’s Basilico Sauce
to taste Salt and Pepper
1/2 cup Cheddar Cheese (grated)
A few sprigs Basil (Fresh)

Method

* Cook pasta according to package instructions, until al dente.

* In a pan, heat olive oil and garlic. Stir fry for a minute and add the sliced mushrooms. Switch the heat to high and saute mushrooms till golden brown on both sides.

* Add flour and cook for a minute. Pour milk in slowly while stirring continuously to avoid lumps. Keep stirring (use a whisk if you like to make sure the flour mixes well with the milk) and bring this to a boil. The sauce will start to thicken.

* Reduce heat and add the cherry tomatoes. Cook for 3-4 minutes and add the pasta sauce, chili flakes, salt and pepper. Mix well.

* Stir in the pasta and spinach till the sauce coats the pasta evenly. Add some more milk and stir if the sauce is too thick.

* Top with grated cheese, and cover and cook for 3-4 minutes till the cheese melts and the sauce starts bubbling.

* Switch off the flame, and sprinkle with fresh basil and extra virgin olive oil. Serve hot.