Looking for a quick and delicious tiffin idea that even picky eaters will love? Try this Creamy Veggie Pasta – a comforting, wholesome, and colorful dish packed with vegetables and cheesy goodness. It’s easy to make, can be packed in tiffins or served hot at home, and is perfect for both kids and adults. With the goodness of veggies and the creamy taste, this recipe is sure to become a regular in your weekly lunchbox plans!
🧀 Ingredients:
• 1 cup pasta (penne or elbow)
• 1/4 cup chopped carrots
• 1/4 cup sweet corn
• 1/4 cup capsicum (finely chopped)
• 1 tbsp butter or oil
• 2 tbsp cream or milk
• 2 tbsp grated cheese
• 1/4 tsp black pepper
• Salt to taste
• Mixed herbs or oregano (optional)
👩🍳 Instructions:
1. Boil Pasta:
Boil pasta in water with a pinch of salt until soft. Drain and keep aside.
In a pan, heat butter. Add carrots, corn, and capsicum. Cook for 2–3 minutes until slightly soft.
3. Add Pasta:
Add the boiled pasta to the pan. Mix well with the veggies.
4. Creamy Touch:
Add cream or milk, cheese, black pepper, and salt. Mix until the cheese melts and coats the pasta.
5. Flavor Boost:
Sprinkle mixed herbs or oregano for added taste.
6. Serve or Pack:
Serve hot or cool slightly and pack in a lunchbox.
💡 Tips:
You can use boiled peas or broccoli too.
Add a spoon of tomato ketchup for a tangy twist.
Use whole wheat pasta for a healthier version.😊😋
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