Saturday, October 11, 2008

Curried Vegetable Pasta

Serves: 6


1 pound (500 g) pasta
3 ounces (90 g) butter
1 onion, chopped
1 clove garlic, crushed
1 tablespoon curry powder
2 carrots, thinly sliced
4 stalks celery, sliced
2 peppers (capsicum), sliced
1 zucchini, sliced
2 tablespoons chopped basil
1/2 pint (300 ml) carton cream
3 eggs
Salt and pepper
1 cup grated tasty cheese

Microwave Method:

1. Cook pasta in boiling water for 12-17 minutes on HIGH, until tender. Drain.
2. Place butter, onion, garlic and curry powder in a 2-quart (2-litre) casserole dish. Cook for 4-5 minutes on HIGH.
3. Stir in carrots. Cover and cook for 2-3 minutes on HIGH.
4. Add remaining vegetables and basil. Cover and cook for 4-5 minutes on HIGH.
5. Whisk cream and eggs together. Season with salt and pepper.
6. Combine pasta, vegetables and egg mixture. Spoon into a greased casserole dish.
7. Sprinkle with cheese.
8. Cook for 8-12 minutes on MEDIUM HIGH.
9. Serve with salad.

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