Colourful & light
Macaroni with Desi Veggies
Every vegetable in the fridge, briefly cooked so it still crunches, folded through buttered macaroni. A lunchbox dish that works hot or cold.
- 30 minutes
- Serves 3
- Easy
Ingredients
- 200 gClassic Macaroni
- 2 tbspOlive oil or butter
- 1 cupMixed vegetables, chopped
- 1Carrot, diced
- 1/2 cupPeas
- 1/2 cupSweet corn
- 1 tspBlack pepper
- 1 tspMixed herbs
- SaltTo taste
Method
- Cook the macaroni until just tender, then drain and rinse under cool water so it stops cooking.
- Heat the oil in a wide pan and stir-fry the carrot, peas and corn for 3 minutes. Add the mixed vegetables and cook 2 minutes more - they should stay bright.
- Add the macaroni with a splash of the cooking water and toss to combine.
- Season with pepper, herbs and salt, and finish off the heat.
Chef's notes
- Frozen peas and corn go straight from the freezer - no thawing needed.
- Add a spoon of mayo or a splash of cream at the end to turn it into pasta salad.
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