Ultimate One Pot Pasta

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Pasta. The only word that evokes millions of emotions(apart from mother, of course.) Pasta comes in SO many different shapes(350 to be precise.) and can be cooked in a variety of ways. You have ala vodka, alfredo, with marinara, and so many more. You can be elaborate, making your own pasta from scratch and everything, but come on, when you are tired from office or college and you just crave some good ol' pasta, most people resort to mac and cheese.

Agreed, mac and cheese is a classic-cheesy, one-pot and comforting. But this recipe is going to take that a NOTCH UP. It is a one-pot recipe, so you won't have to wash too many dishes, its creamy along with the flavour from the tomatoes and it has the goodness of veggies too(you can totally skip that part if you want.)

 I make it so often, because it is easy to cook and trust me, you will fall in love with it. You can, of course, customize it with maybe some broccoli or any other veggies you might have in the freezer. Even the pasta shape doesn't matter much here. You could use spaghetti, macaroni, farfalle, rigatoni, anything. In the end, the sauce is going to thicken and stick beautifully to the pasta.

I should probably stop drooling now and get down to the recipe.

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Serves: 4

Ingredients:

1 medium-sized capsicum, chopped
1 cup chopped carrots
1/2 cup sweet corn
1 cup cabbage, chopped
2 medium-sized tomatoes
1/2 inch ginger, peeled and cut into pieces(size not important)
2 cups of pasta(get it here on amazon)
3/4 cup milk
1/2 cup cheese(I used mozzarella, you can get it on amazon)
1 1/2 cup of water
1 tablespoon salt
1 teaspoon red chilli powder
1 teaspoon black pepper
2 tablespoons oil.

Instructions:

1. In a small grinder, roughly chop your tomatoes into 5-6 pieces along with your ginger and grind it to a smooth paste. Set it aside. In case you dont have much time, you can use tomato puree.
2. This is a one-pot dish, so we will need a large pot or saucepan here(if you don't have a deep dish, you can get it on amazon). In the pot, heat some oil and add the tomato and ginger puree and cook it for 3-4 minutes until all the excess water has evaporated and the tomatoes have gained some colour.
3. Once your tomatoes are done, add the cabbage and fry it for another minute or so until it is well mixed and looks a little cooked. All of the above steps have to be done on a high flame because the vegetables will get time to cook later.
4. When the cabbage starts looking a little tender and starts cooking, add the water and milk along with the other vegetables(except capsicum because it tastes better crunchy) and the pasta and stir well.
5. Add the salt, black pepper and red chilli powder.
6. Stir everything well and reduce the flame to a medium. Cover the pot and let the ingredients know each other. The pasta will take about 10 minutes to cook, but we keep checking every 3 minutes and stir properly to prevent the pasta sticking to the bottom.
7. Sometimes the pasta we use may be high in gluten or semolina and absorb a lot of water. If the pasta is uncooked and it looks dry, then add half a cup of water and keep stirring.
8. In about 10-12 minutes, the pasta will be ready. Now add the capsicum, turn off the flame and add the cheese. The residual heat from the pasta will melt the cheese and the consistency of the dish will be in between dry and runny.
9. Your one-pot pasta is finally ready!!
10. Serve it on a plate, top it off with a little more cheese and savour it.

Peace. At last.

Try this recipe out and let me know what you think in the comments!
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~Meghana