Vegetable Pasta Roll

Vegetable Pasta Roll

It’s Italian. It’s Indian. But an instant favourite is what it surely is.


5 min

Cook time

35 min


  • 200 g whole-wheat penne pasta
  • 200 ml pureed spinach
  • 200 g thinly sliced bell peppers
  • 120 g multigrain atta
  • 100 g grated cottage cheese
  • 100 ml skimmed milk
  • 50 g broccoli florets
  • 25 g Kissan Fresh Tomato Ketchup
  • 2 tbsps finely chopped garlic
  • 1 1/2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp black pepper powder
  • 1/2 tsp salt


  • Cook broccoli in boiling water for 3-4 minutes. Drain and set aside.

  • Blanch spinach and puree it, add to the Atta and knead into dough.

  • Cook the pasta in milk.

  • Heat olive oil; add finely chopped onion and garlic and sauté till onions turn translucent.

  • Add broccoli and capsicum and cook on high heat for a few minutes, stirring continuously. Do not overcook the vegetables.

  • Add oregano, salt, pepper and Kissan Fresh Tomato Ketchup. Stir to mix.

  • Turn off the heat; add the pasta and mix well. Divide the pasta into 4 equal portions.

  • Divide the dough into 4 equal portions and roll it into chapattis and cook.

  • Place one portion of pasta on each chapatti and make a wrap.


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