Made with AI
Creamy Veggie Pasta
35 min 355 kcal per serving Easy
Ingredients
4 Servings
- pasta300 g
- capsicum120 g
- onion110 g
- tomatoes240 g
- shredded cabbage90 g
- low-fat milk240 ml
- olive oil1 tablespoon
- salt1 teaspoon
- black pepper1 teaspoon
- dried oregano1 teaspoon
Instructions
- 1
Bring a large pot of water to a boil. Add a pinch of salt and the 300g pasta. Cook according to package instructions until al dente. Drain and set aside.
- 2
While the pasta is cooking, wash and slice the capsicum, onion, and tomatoes. Shred the cabbage if not already done.
- 3
Heat 1 tablespoon olive oil in a large non-stick pan over medium heat. Add the sliced onion and sauté for 2 minutes until translucent.
- 4
Add the capsicum and cook for another 2 minutes, stirring occasionally.
- 5
Add the tomatoes and shredded cabbage. Sauté for 3-4 minutes until the vegetables are slightly tender.
- 6
Pour in 1 cup (240ml) low-fat milk. Stir well and bring to a gentle simmer.
- 7
Add 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon dried oregano. Mix thoroughly.
- 8
Add the cooked pasta to the pan. Toss everything together so the pasta is well coated with the creamy veggie sauce.
- 9
