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