One Pot Pasta
An easy to make dinner for those busy week nights, when time is short but expectations are high.

Name: One Pot Pasta
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2 servings
Ingredients: 1 cup Pasta; 1 cup Mixed Vegetables (zucchini, carrots, peas, French beans); 2 cups Vegetable Stock; ½ cup Milk; 1 cup Tomato Puree, fresh; ½ cup Tomato Puree, readymade; 50 grams Parmigiana (Parmesan) Cheese; 50 grams Processed Cheese; 1 Onion, chopped; 1 tsp Chilli Flakes; 4 tsp Fresh Basil; 1 tbsp Garlic Paste; 1 tbsp Mixed Herbs (dry); 1 tbsp Butter

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Ingredients

1 cup Pasta
1 cup Mixed Vegetables (zucchini, carrots, peas, French beans)
2 cups Vegetable Stock
½ cup Milk
1 cup Tomato Puree, fresh
½ cup Tomato Puree, readymade
50 grams Parmigiana (Parmesan) Cheese
50 grams Processed Cheese
1 Onion, chopped
1 tsp Chilli Flakes
4 tsp Fresh Basil
1 tbsp Garlic Paste
1 tbsp Mixed Herbs (dry)
1 tbsp Butter

Preparations

Turn the EPC knob to RICE.
Melt butter in the EPC.
Add garlic, onion and sauté till onion is translucent.
Add tomato purée and cook until done.
Add chili flakes, pepper, and salt to taste. Mix well and stir in the water.
Add pasta and vegetables, close the lid and let it cook until the knob reaches KEEP WARM setting.
Release the pressure and open the lid.
Stir the milk slowly into the pasta adding both varieties of grated cheese; stir continuously until you get the right consistency.
Garnish with basil leaves and cherry tomatoes and serve hot.