Tossed Exotic Vegetables With Fusilli Pasta

Boil carrot, beans, baby corn and broccoli separately, until becomes soft

Heat oil in a kadai and put garlic, saute for a minute, then add all the vegetables and roast for 5 minutes

Then add butter and mix well, when butter melts completely then add oregano, chilli flakes, mixed herbs and salt

Roast them for 3 - 4 minutes and it is ready to serve

Boil water in a big vessel and add pasta, salt and oil, cook them till 80% only

Then strain them in a big strainer and refresh them in cold water

Heat butter in a pan and add garlic, saute for a minute, then add onions

Saute for 2 minutes, then add tomato puree, cook until all the moisture evaporates

Then add tomato sauce, oregano, chilli flakes and mixed herbs, mix nicely

Then add cream and cook until it merges well

Then add pasta and salt, mix gently

Now add milk and mix nicely, cook for 2 minutes, in the end add chopped basil and switch off the gas

Take out the pasta in a serving bowl and garnish with grated cheese and basil leaves

Serve both the dishes in a tray, enjoy