No Cheese Roasted Veg Penne
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 347.6
- Total Fat: 8.6 g
- Cholesterol: 0.8 mg
- Sodium: 461.9 mg
- Total Carbs: 65.1 g
- Dietary Fiber: 10.6 g
- Protein: 10.0 g
View full nutritional breakdown of No Cheese Roasted Veg Penne calories by ingredient
Introduction
A cheesy, non-cheese pasta cooked with carrots, peas and onions. A cheesy, non-cheese pasta cooked with carrots, peas and onions.Number of Servings: 4
Ingredients
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150 grams Onions, raw
250 grams Carrots, raw
40 grams Peas, fresh
8 clove Garlic
0.25 cup Whole Wheat Flour
50 mL Milk, 1%
0.35 tsp Kosher Salt (by 65PLUS1)
1 serving Maggi Vegetable Cube (1 Cube) (by MARIACLAUDIA2)
8.81 oz Whole Wheat Penne (dry)
2 tbsp Extra Virgin Olive Oil
5 gram(s) Green chilly / Mirchi (by SMARTKAT)
Tips
You could use black pepper instead of green chillies, or even paprika. Adjust salt according to your pallette.
Directions
Boil and aside the penne. Save the water in which it was boiled. Wash and keep peas ready. Dry roast the garlic cloves and onions on your stove with their skins on. Peel outer skin of carrots and dry roast them as well. Cut the carrots (after roughly removing the char- I keep a bit on for flavour) and onions (after removing the onion skins of course!) roughly according the size of the penne. Slit the green chillies as well. Peel and roughly smash the roasted garlic cloves.
Heat the olive oil in a wok, add onions and saute until they are a colour of your liking (for me it's rosy brown). Add the smashed garlic, saute some more, and then throw in the peas. A minute later, add in the carrots and green chillies. Add the salt and saute for 2 minutes or so. Mix the whole wheat flour and the Maggi cube with the penne water- a cup should be good, but adjust consistency according to your preference. Pour it in this mixture into the wok, and gently mix everything up. Let it cook on a low flame until it begins to simmer. Add in the penne, and gently mix. Switch off the stove, cover and let it rest for 2-3 minutes. Happy eating!
Serving Size: 4 servings
Heat the olive oil in a wok, add onions and saute until they are a colour of your liking (for me it's rosy brown). Add the smashed garlic, saute some more, and then throw in the peas. A minute later, add in the carrots and green chillies. Add the salt and saute for 2 minutes or so. Mix the whole wheat flour and the Maggi cube with the penne water- a cup should be good, but adjust consistency according to your preference. Pour it in this mixture into the wok, and gently mix everything up. Let it cook on a low flame until it begins to simmer. Add in the penne, and gently mix. Switch off the stove, cover and let it rest for 2-3 minutes. Happy eating!
Serving Size: 4 servings
