This dish with garlicky cream sauce with peperoncino flakes and aged cheddar cheese is delicious and healthy. You can use any pasta though I have used macaroni. The broccoli and capsicum give it a lovely fresh green colour.
Macaroni pasta 2 cups, cooked al dente
Broccoli florets 1 cup
Capsicum 1 medium, sliced
Mushrooms 200 g, sliced
Garlic 10 cloves, minced
All-purpose flour 1 tbsp
Milk 1 cup
Fresh cream 1 cup
Salt to taste
Pepper powder 1 tsp
Peperoncino flakes 1 tbsp
Cheddar cheese 1 cup, grated
Olive oil 2 tbsps
Butter 30 g
Heat the olive oil and butter in a heavy bottomed frying pan.
Add the garlic and sauté for a few seconds. Take care not to burn the garlic.
Add the mushrooms and fry till all the moisture evaporates. When the mushrooms turn brown, add the broccoli and capsicum. Fry for 2-3 minutes.
Add the flour and fry for a minute. Add the milk and stir till it thickens. Add the salt and pepper powder.
Add the cream and mix well.
Add the pasta and fold it into the sauce. See that the pasta is completely covered by the sauce.
Garnish with cheese, peperoncino flakes and coriander sprigs.