Tangy-Peppery Macaroni

Chef Kandla says “A spiced up, creamy bowl of macaroni is such a delightful and comforting meal. Using Verka Butter and the wholesome processed cheese from Verka takes this dish to another level! It’s easy to slip in a bunch of nutritious veggies. It will become a ‘One Dish Meal’ Peas, beans, bell peppers, cauliflower, corn are some of the options. The non vegetarians can add pre-cooked chicken or ‘keema’ along with some crisp greens.”

Tangy-Peppery Macaroni Ingredients:

250-300 gm elbow macaroni
1 chopped onion
1½ cups thick tomato puree
3-4 cloves garlic, minced
1½ cups chopped veggies (capsicum, bell pepper, spring onion shoots, carrots, corn,beans)
1 tbsp Verka Butter
1 tsp dried oregano (optional)
1 cup Verka Processed Cheese, grated
Salt and pepper to taste

Method:

Boil 5-6 cups of water, add 1 tsp of salt, then tip in the pasta for cooking.
Drain pasta when it is tender, then immerse in cold water. This will stop the cooking process.
Sprinkle with a spoonful of oil and toss to prevent sticking.
Heat up a pan with Verka Butter and fry the onions. Add garlic and saute briefly.
Add the veggies along with some salt and oregano, then stir fry till they are tender.
Add tomato puree and bring to a simmer. Transfer the pasta into the pan along with grated Verka Cheese.
Toss well, heat through and serve hot to your friends or family!

Note: Be careful not to make the pasta mushy. It should retain a ‘bite’. This is termed as “al dente”. You can also make this into a baked pasta. Just scatter some grated cheese and bread crumbs over the surface, drizzle some melted Verka Butter on top and bake for 20-30 minutes till the top is brown and crispy.