Penne Broccoli with tomato basil creamy cheese sauce

Ingredients :
2 cups boiled and salted Penne pasta.
1 cup broccoli florets
1/2 cup grated parmesan cheese

For the sauce :
3 large ripened roma tomatoes, pureed
1/2 cup chopped white onion
 3 cloves garlic minced
1/2 cup basil leaves finely chopped.
2 tbspn olive oil
1/2 cup grated parmesan cheese
1 tbspn heavy cream.
1 tspn black pepper
salt to taste

Method :
Heat oil in a pan, and saute the garlic and onion. Once they become transparent, add the diced tomatoes and basil leaves and cook covered till mushy and soft. Transfer these contents to a blender and make a paste. Now transfer the same puree back in the pan,add salt, black pepper and simmer on low heat for 2 hours or until thick. Once the sauce is ready, add whipped cream and grated cheese into this and mix well. In a separate pan, heat butter and saute broccoli with salt for a minute. Add the cooked pasta and top with the tomato basil cheese sauce. Mix well without breaking the pasta and serve  hot immediately garnished with fresh basil leaves.

Tip : You could use canned tomatoes or home made tomato puree instead of whole tomatoes.
You can use the choice of your cheese for this recipe.

Tri color rotini with broccoli and fire roasted red bell pepper sauce.

Serving size : 2

Total preparation time : 30 mins 

Cooking time : 20 mins

Ingredients : 

3 cups boiled tri color rotini pasta with salt. 

3-4 large red bell peppers, fire roasted chopped or chopped and sautéed on high heat till slightly burnt on the sides and mushy. 

2 cups broccoli florets steamed with salt. 

1/2 white onion finely chopped

4 garlic cloves finely chopped

1 tbspn fresh parsley leaves

1 cup veg stock

Salt to taste

1 tbspn butter

1 tspn olive oil

1 tspn Black pepper powder

1 tspn dried/ fresh finely chopped basil 

Grated cheese as desired.

Method: 

Heat butter in a pan, add the garlic and onion with salt and sauté till transparent. Now add the chopped roasted bell peppers, and half of the parsley leaves. Mix well and blend into a purée. Now heat olive oil in the same pan, add the puréed red bell pepper mix, add veg stock, black pepper and simmer covered for 10mins. Add more water or stock for the desired thickness and consistency.Stir in intervals as the sauce leaves the sides of the pan, sprinkle fresh basil on top. Check salt and spice and adjust as desired. You can add the hot boiled pasta at this stage and mix it well in the sauce, add the steamed broccoli and serve topped with grated cheese. 

Tip : Use dark red peppers to get a deep red color. Fire roast the bell peppers on a flame and then blanch it for better aroma and taste. 

Minestrone soup with tri color rotini pasta, beans and vegetables

Serving size :4

Cooking time 15 mins.
Total Preparation time : 45- 60 mins

Ingredients :

1/4 cup pre soaked and boiled kidney beans 

1/4 cup pre soaked and boiled black eyed peas
1 cup boiled tri color rotini pasta

3-4 cups home made veg stock

1 tbspn tomato purée

1 zucchini chopped into cubes

3-4 baby carrots finely chopped

1/2 finely chopped med sized white onion

1 stalk of celery chopped

3 cloves garlic finely chopped

1/4 cup finely chopped fresh parsley leaves

1 tspn finely chopped fresh basil leaves.

1 tspn black pepper powder

Salt to taste

1 tbspn butter

1 tspn olive oil

1/2 tspn oregano and thyme

Method:
Heat butter in a stock pot, add the garlic and  onion and sauté. Add the celery, zucchini and carrots with salt and black pepper and sauté for 1 min. Now add the veg stock and tomato purée and bring it to a boil. Add the boiled kidney beans and black eyed peas along with the pasta, the fresh parsley, basil, thyme and oregano and add more water/ stock if needed. Simmer for another 2 mins. Serve hot topped with grated cheese and fresh herbs.