Ingredients:

• 2 cups – basic white sauce
• 1/2 cup – Spinach boiled, drained
• 1/2 cup – peas boiled, drained
• 4-5 stalks – Asparagus stick, chopped, boiled, drained
• 1 – Zucchini peeled, sliced
• 2 – Green chillies
• 1 inch – piece Ginger
• 1 – Capsicum thinly sliced
• 1/2 cup – spaghetti, boiled, drained
• 1 tbsp – Butter
• 1/2 cup – cheese grated
• 1/2 cup – Milk
• Salt, to taste
• Pepper, to taste

Method:

1. Crush green chillies, ginger, in small mixer. Add milk, stir and remove.
2. Grind spinach to a paste, in same mixer.
3. Heat butter, add capsicum, zucchini, stir fry for a minute.
4. Add boiled peas, asparagus, milk-chilli mixture.
5. Add spinach, spaghetti, salt, bring to a boil.
6. Add white sauce, stir to mix evenly, and bring to a boil.
7. When it starts to boil, simmer till gravy is thick.
8. Pour into casserole to be baked.
9. Sprinkle grated cheese to cover top of mixture.
10. Bake in preheat oven, at 350C for 6-7 minutes.
11. Or bake till cheese melts to a light golden.
12. Sprinkle pepper and salt if desired.
13. Serve hot with buttered toasts, or hot garlic rolls.

Recipe courtesy of Saroj Kering