Creamy Garlic TriColor Pasta

Ingredients:-

• Pasta - 1 Cup (I used Tricolor Pasta) cooked as directed, drained and kept hot
• 2 tablespoons butter
• 5/6 garlic cloves, minced
• 2 tablespoons flour
• 3/4 cup milk
• 2 teaspoons parsley flakes
• salt and pepper, to taste
• 1/3 cup grated parmesan cheese (Optional)

Method:-

• Melt butter and add garlic in a medium sauce pan.
• Cook over medium for 1 minute.
• Add flour and cook 1 minute, stirring constantly.
• Add milk and cook, stirring frequently, until sauce boils and thickens.
• Add parsley, salt, pepper and cheese.
• Stir until cheese is melted.
• Toss hot pasta with sauce and serve immediately.

Cheese Pasta

• 2 cups cooked pasta (I used penne)
• 1 onion, sliced
• 1 tbsp chopped Corriander
• 1/2 cup capsicum, sliced
• 3/4 cup milk
• 3 cheese slices ( or 1/2 cup grated processed cheese)
• 1/2 tsp dried mixed herbs
• 1 tsp butter
• salt and black pepper powder to taste

Method

1. Heat the butter in a pan and sauté the onion, celery and capsicum for 2 minutes.
2. Add the milk and cheese slices and bring to a boil.
3. Add the vegetables, mixed herbs, salt and pepper and mix well.
4. Toss the cooked pasta in the sauce and bring to a boil.
5. Garnish with corriander leaves.

Creamy Tomato Macoroni

This happens to be my Baby's all time favourite.

Ingredients:-

• Macorani - 1/2 Cup
• Tomato - 2, medium Sized
• Pepper - As Needed
• Cream - 1 Tbsp

Method:-

• Boil Macorani as per packet instructions (with salt).
• Immerse tomatoes in hot water for a minute and peel off the skin.
• Puree the tomato. Heat a pan and add both the tomato puree.Cook until the raw smell goes off
• Add pepper, fry for a minute until you get nice aroma and then add the cooked pasta
• Mix well and Add parmesan cheese.
• Mix well and add water to loosen the pasta.
• Lastly add sour cream and switch off the stove.
• Mix well to get a creamy texture and sprinkle the pepper.