Special Veggie Alfredo Pasta

 My version

There are over a hundred different pastas used worldwide and each of them have a unique and suitable sauce or filling to go with it. Learning the names of different pastas feels like opening a biology text and learning the names of microorganisms! ;) Good Lord! I really wonder why people have to make things seem so complicated. Anyway, it's not all that complicated.. Just go by your own rules for a change ;) Here's a really special vegetarian pasta recipe, made with a basic Italian Alfredo sauce, lots of veggies and I have used Fusilli pasta. Alfredo sauce is basically a buttery, cheesy, creamy white sauce. Well this Alfredo has my twist to it and I can guarantee that you will love me for this pasta. So don't forget to write to me when you've got lots of compliments and praises for this :)

Ingredients :
Yellow/Red/Orange Bell Peppers*	-		3/4 cup
Carrot	-		3/4 cup
Flat green beans	-		3/4 cup
Zucchini	-		3/4 cup
Kidney beans (cooked and drained)	-		3/4 cup
Black Olives	-		1/2 cup
Fusilli pasta (Dry)	-		2 cups
Water (for boiling)	-		1 and 1/2 litres
Olive oil	-		As required
Salt (for seasoning)	-		As required
Garlic (finely chopped)	-		1/2 teaspoon
Freshly crushed black pepper	-		As required
Dried Oregano	-		A pinch
Celery Leaves (chopped)	-		A generous pinch
Parsley (chopped)	-		A generous pinch
Wall nuts (chopped)	-		1/3 cup
Mozzarella Cheese	-		As required
For Alfredo Sauce
Butter	-		1 tablespoon
Garlic (finely chopped)	-		2 cloves
Celery Leaves (chopped)	-		A generous pinch
Parsley (chopped)	-		A generous pinch
Dry basil	-		1/2 teaspoon
Freshly crushed black pepper	-		As required
Salt	-		To taste
Plain flour / Wheat flour	-		1 tablespoon
Sesame seeds (crushed)	-		1 teaspoon
Fresh Milk	-		1 cup
Cream	-		1/2 cup
Water	-		3/4 cup
Parmigiano-Reggiano**	-		1/3 cup
Parmesan cheese**	-		1/2 cup
Salt	-		to taste

* Try following the exact recipe for desired results. You can try making innovations to suit your tastes too :)

**For that real Italian touch, please hunt for Parmigiano-Reggiano. If it's not available, at the most Parmesan cheese. No other substitutes work as good. For those pure vegetarians who do not use parmesan cheese, you can use Mozzarella instead. But, I've no guarantee on that authentic Italian flavour.

Preparation Method :

For Alfredo Sauce In a sauce pan melt the butter. Throw in the crushed garlic and sauté for couple of seconds. Then throw in the finely chopped celery leaves and parsley. I have seen many people throw away the celery leaves. But, it has an amazing mild flavour and can be used as a herb like cilantro or parsley. I use it in many recipes. While chopping in the celery leaves, you can as well include some young stems. Don't use the mature stem, 'coz we don't want that strong flavour of celery. Add the dried basil, salt and crushed black pepper.  Sauté the herbs in butter and add in a tablespoon of flour. Flour acts as a thickening agent. Roast the flour. It brings out a nutty flavour. Then crush some sesame seeds and roast along with the flour. That's another of my personal addition. The sesame seeds infuses in an amazing flavour. Once the flour and the sesame seeds have begun letting out the nutty flavour, pour in the milk little by little and whisk well to blend the flour well without leaving behind any lumps. Once all the flour has been dissolved well, pour in all the milk, water and the cream. Stir continually and bring the sauce to a boil. When the sauce begins to thicken, Throw in some Parmesan cheese. Parmesan cheese is a cheaper substitute for Parmigiano-Reggiano. But, trust me, no other cheese will beat the Parmigiano-Reggiano and to obtain that real flavour stick on to the recipe. But, If you do not use parmesan cheese, you can as well use any other cheese of your choice. Blend in well and when the sauce holds on to the spatula, it's ready. Keep the sauce warm and do not allow it to thicken too much by the time you get the veggies ready. Before you start with the veggies, cook the pasta. You can use any kind of pasta, I've used Fusilli. For perfectly cooked Pasta : In a large shallow pan, boil water and season with a generous amount of salt and drizzle in some olive oil. When the water comes to a boil, throw in the pasta and give a quick stir. Cook on high for 8-10 minutes. Check if it has cooked well through. Then strain and rinse with some hot water. Next, in a pan pour in some olive oil, throw in the crushed garlic and sauté for couple of seconds. Crush or chop up some walnuts. Wall nuts are healthy and it gives a nice soft crunch. Throw that into the oil as well. Then add the veggies, some chopped parsley, celery leaves, crushed black pepper, salt, some dried oregano and sauté until veggies begin to brown. You're kitchen would have already started to smell awesome.. :) Throw in the cooked kidney beans, or if you are using canned, give it a rinse and then use it straight away. Then add the olives and give a quick stir and sauté on high for a minute. Bring down the heat, pour in the Alfredo sauce, and blend well. Add the Pasta and gently combine the sauce and pasta well. We just want to heat up the pasta, so soon as the pasta has become warm, turn off the flame and pour on some olive oil. You can lay it into an oven proof dish or also portion it out into individual baking cups like I have done.  Garnish with a generous amount of grated mozzarella cheese. If you want to cut down on the cheese, you can, but, no Italian pasta is complete without a cheese topping :)Sprinkle on some parsley and tiny pinch of dried oregano and drizzle on some olive oil. If you want to prepare this for a dinner party, or you are going out, then lay it in a dish and garnish with cheese, wrap it up with a plastic wrap and leave it in the refrigerator. Before serving, bake it for 7-8 minutes (if you are using individual cups)or 15 minutes (If you are baking it whole)  and serve it hot.

Enjoy the creamy, cheesy, melt in the mouth Pastaaa!! :) Do not forget to write to me when you've got lots of compliments and praises for it :)