Cheesy vegetables with pasta

Recently I made this baked pasta with loads of green vegetables and we liked it very much. I didn't follow any basic recipe for this , as my only motto was to use all those vegetables when they were still fresh.  Just saute whatever green vegetables we have in hand like beans, kale leaf, brussel sprout, green bell pepper, Asparagus..... mix with cooked pasta , milk sauce and bake with cheese. I am sure this will make a yummy dinner or lunch pack.

Baked pasta with green vegetables

Ingredients:
Brussel sprout - 1 lb
broccoli - 2 cups
kale leaf - 2 cups
green bell pepper - 1/2
Penne pasta - a handful for each serving
shredded cheese (any variety) - 1 cup
olive oil - 2 tbsp
butter - 2 tbsp
all purpose flour - 3 tbsp
salt, pepper - as per need
dried Italian seasoning - 1 tsp
milk - 2 cups

Method:
Rinse all the vegetables.
Chop the kale leaves coarsely, bell pepper into 1 inch squares, broccoli into small florets and halve the Brussels sprouts.
Heat 2 tbsp olive oil in a saute pan. Saute all the vegetables till tender crisp (2 - 3 minutes) and keep aside. Add required salt, pepper.
Cook the pasta as per directions (cook with little salt and lot of water till firmly cooked and drain water). Mix the pasta with vegetables and put them all in a baking pan.
Easy Milk sauce : In a pan heat 2 tbsp butter and add 3 tbsp all purpose flour (maida) and fry till raw smell goes (but not red). Add 2 cups of milk, dried Italian seasoning and bring to a boil.
Pour this over the pasta and mix .
Put cheese over this and bake at 350 F for 5 minutes or till cheese turns bubbly. (If using pyrex glass bakeware, bake below 325 F till cheese turns bubbly).

Serving suggestion:
Serve as main course meal.

Indian Tomato soup

Tomato soup with knorr chicken bouillon cubes and homemade croutons.

Indian tomato soup with chicken stock.

Making croutons at home

Ingredients: (4 cups)
Tomato - 2
onion - 1/ cup
garlic - 5 cloves
black pepper - 5
cumin - 1 tsp
cilantro -  handful
salt - to taste
butter - 1 tbsp
chicken soup cube  - 1
water - 4 cups
pepper powder - as per need

Method:
Saute chopped garlic and shallot / red onion in 1 tbsp butter till onion gets tender.
Chop the tomato finely and saute along with the onion , garlic.
Cook it covered with 1/2 cup water (Always cook tomato completely to get complete health benefits).
After it gets cooked, add cilantro, black pepper, cumin and let it cool completely.
Keep the vessel, as we need it again.
Puree this mixture in a blender.
Return this mixture to the cooking vessel , add 3.5 cups of water and bring to a boil.
If needed add chicken soup cube (or) some broth.
Check for salt and add.
Garnish with freshly ground pepper.

Serving suggestions:
Serve hot with bread crumbs on top.
See below for home made simple bread crumb recipe.

Home made bread crumbs:
bread slice (thick variety) - 1
ghee / butter - 1 tsp

Cut the bread slice into small cubes.
Heat ghee in a pan, keep flame very low.
Fry the bread slices in low flame till it turns golden and crispy.
We can do this in oven too.

Note:
Crushed tomato in can also be substituted, but fresh tastes better as always.
Chicken cubes is optional. It is added as a flavorful thickener here. But roasted AP flour can also be added instead.
Chicken stock in liquid form can also be added instead of soup cubes.