No need to boil pasta separately or use many utensils. Everything cooks together in one pot, saving time and effort while keeping the flavour rich and creamy.
1: 2 cups pasta (penne or fusilli) 2: Butter 3: Garlic and onion 4: Mixed vegetables 5: Milk and water 6: Cheese 9: Oregano and chilli flakes 10: Salt and black pepper
Heat butter in a deep pan. Add chopped garlic and onion. Cook for 1–2 minutes until soft and aromatic.
Add vegetables like capsicum, corn, carrots, or broccoli. Cook for a few minutes so they stay slightly crunchy.
Put raw pasta directly into the pot. Pour milk and water until pasta is mostly covered. (This method helps cook pasta faster without separate boiling.)
Add oregano, chilli flakes, salt, and pepper. Cover the pan and cook on medium-low heat for about 8–10 minutes. Stir occasionally to avoid sticking.
As pasta cooks, milk thickens into a white sauce. Add grated cheese and mix well for a rich creamy texture.
Turn off the heat and let it rest for 2 minutes. Sauce becomes thicker and flavourful. Garnish with extra cheese or herbs if you like.
Serve hot with garlic bread or fresh salad for a perfect quick meal at home.
Recipe is for general cooking guidance. Adjust ingredients according to taste or dietary needs.
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