Vegetable Pasta Roll

Vegetable Pasta Roll

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

Prep

5 min

Cook time

35 min

Share

AddThis is disabled because of cookie consent

Print

Ingredients

  • 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
  • Serving Size 4

    Amount per serving

    • Energy 350
    • Protein 17.1g
    • Carbohydrate incl. fibre 67.6g
    • Carbohydrate excl. fibre 60.8g
    • Sugar 4.2g
    • Fibre 9.0g
    • Fat 3.0g
    • Saturated Fat 0.8g
    • Unsaturated Fat 1.3g
    • Monounsaturated Fat 0.5g
    • Polyunsaturated Fat 0.8g
    • Trans Fat 0.0g
    • Cholesterol 5mg
    • Sodium 500mg
    • Salt 1.25g
    • Calcium 16%
    • Iron 25%
    • Potassium 18%
    • Vitamin C 164%
    • Vitamin A 80%

Directions

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

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

  3. Cook the pasta in milk.

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

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

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

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

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

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

 
         

Related Recipes