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Rainbow  veggie pasta in marie rose sauce
Rainbow  veggie pasta in marie rose sauce

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We hope you got benefit from reading it, now let’s go back to rainbow  veggie pasta in marie rose sauce recipe. To make rainbow  veggie pasta in marie rose sauce you only need 18 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to prepare Rainbow  veggie pasta in marie rose sauce:
  1. Provide Ingredients for MARIE ROSE sauce
  2. Provide Lemon juice -1/2 a lemon
  3. Get 1 tbsp Worcestershire sauce -
  4. You need 6 tbsp Tomato ketchup -
  5. Use 5 drops Any hot sauce (i used tobasco)-
  6. Use 1 pinch Piri piri powder -
  7. Provide 1 tbsp Cream
  8. Use 4 tbsp Plain or flavoured mayonnaise
  9. You need Salt as per taste
  10. Provide 1 tsp Cracked Black pepper
  11. Prepare 1 tbsp Crushed red chilly
  12. Take Ingredients for pasta
  13. You need 1 cup Pasta
  14. Take 1 tbsp Garlic finely chopped -
  15. Use 1 pinch Dried thyme
  16. Prepare 1/2 cup Milk
  17. Take 2 tbsp Butter
  18. You need Colourful veggies 1 cup, finely chopped
Instructions to make Rainbow  veggie pasta in marie rose sauce:
  1. For marie rose - Combine all ingredients. Take a good old wooden spoon WHISK,WHISK and WHISK…
  2. To boiling water, add salt and pasta. Let it boil for 10mins, or till the pasta is al dante (semi cooked). Drain and pour cold water into the pasta so that it wont stick together (works all the time!) drain again and place it aside.
  3. Add butter into a skillet, once it melts, add chopped garlic and thyme into it. One the butter is infused with garlic and thyme, add all the chopped vegetables and sauté.
  4. Add a pinch of salt to help the veggies cook fast. Close the lid and keep the flame on medium low, and let it cook for 5 mins. Once the veggies are nice and tender (we dont want to get them mushy), add milk and adjust salt.
  5. When the milk starts bubbling, add the drained pasta and mix well. Let atleast 2/3rd of the milk get soaked into pasta, we will leave the rest to incorporate with the sauce and keep the pasta creamy.
  6. Once the milk has reduced to 1/3rd, add the marie rose sauce, after turning the flame off.
  7. Mix well and garnish with any bright coloured microgreens, i used red amaranthus microgreens.

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