Ingredients:

• 2 cups – Whole Wheat Pasta
• 2 cups – Mixed vegetables, chopped (mushrooms, green peas, aubergine, zucchini, bell pepper)
• 2 cup – Tomato sauce
• 1 tbsp – Olive oil
• 1/2 cup – Rocket leaves, chopped
• 2 tbsp – Parmesan cheese (optional)
• For Tomato sauce:
• 4 cans – chopped Tomatoes
• 3 tsps – extra virgin Olive oil
• 1 – Onion
• 1 – Carrot
• 2 Cloves – Garlic
• 1 Bay Leaf
• 1 tbsp – herb mix (basil, parsley, oregano, chives, rosemary, pepper)
• 1 pinch of salt

Method:

1. For tomato sauce:
2. Chop the onion into fine pieces. Peel and chop carrot. Chop the garlic into thin slices.
3. Add the olive oil into a cooking pot large enough to take your sauce and put on maximum heat.
4. The moment it thins, add the onions, carrots and the garlic.
5. Leave on high heat for about 2-3 minutes, gently stirring to make sure the onions just sweat and don’t get too brown.
6. Add your herb mix to the onions, stirring gently to make sure it coats everything.
7. Add bay leaves.
8. After about 3 minutes, add the tinned tomatoes into the mix and stir.
9. Bring the sauce to a boil, then lower heat to minimum and simmer for about 45 minutes.
10. Every now and then, stir the sauce to make sure nothing sticks to the bottom of the pan.
11. After 45 minutes, adjust seasoning, and then use.
12. For pasta:
13. Preheat the oven to 180C, put bulbs of garlic with skin in a foil, add a tbsp of olive oil and some salt
14. Close the foil tightly and put in the oven for 45 minutes to an hour.
15. Meanwhile, cook the pasta according to the packet and keep aside.
16. Remove the garlic from the oven, let cool and mash with a fork and keep aside.
17. Heat oil in a pan, put in all the vegetables, keep stirring and cook till done.
18. Add tomato sauce and roasted garlic to the vegetables and mix well.
19. Cook covered for 4-5 minutes , check the seasoning.
20. Pour the sauce on to the cooked pasta and toss.
21. Top with rocket and parmesan cheese.
22. Recipe courtesy: UK Rasoi

Recipe courtesy of Nupur