- 3 cup jumbo shell pasta
- 1/2 cup medium chopped onion
- 1/2 cup medium chopped capsicum
- 2 florets diced cauliflower
- 1/2 cup carrot and peas
- 1/2 cup medium chopped potato
- 1 tbsp chopped garlic
- 1/4 tsp black pepper
- 1/2 pack instant soup mix(I used mix veg soup)
- 1 green chilli cut length wise
- 2 tbsp cooking oil
- 1/2 tsp mixed italian herbs
- salt to taste
Take 6 cups water in a deep sauce pan and let it boil . Add a little salt and oil to boiling water to prevent pasta to stick to each other.
Then add pasta shells .Let it cook till tender ,it will take approx 8 min.Preserve 1 cup water and drain the rest water and run the pasta under cold water for a minute and drain again and keep the pasta aside.
Heat oil in a pan and then add onion,garlic,green chilli and stir till onion become transparent.
Add all the remaining vegetables along with salt ,herbs and pepper and let it cook till the veggies become tender.
In a bowl mix the instant soup powder with 1/2 cup preserved water and blended well , then add this mixture to the above vegetables in the pan and stir well to blend the ingredients nicely for a minute now add the remaining water and let it boil.
Toss the pasta shells in pan and stir it evenly to blend the vegetables with the pasta,it should be little liquidy.
1.Cold water will help the pasta to cool down quickly and prevent stickiness.
2.I used Knorrs instant veg soup powder which gives a distinct taste to the pasta but you can use any other instant soup mix .
3.As soup powder contains starch don't add it directly otherwise it will be more sticky and not blend with veggies and pasta.