SHARE

Ingredients:

1 pound uncooked spaghetti

1 cup broccoli florets

1 (15 ounce) can whole kernel corn, drained

1 cup fresh sliced mushrooms

1 cup sliced carrots

2 (8 ounce) cans tomato sauce

1 tsp coriander powder

½ tsp black pepper, ground

¼ tsp cayenne pepper

Directions:

  • Bring a large pot of salted water to boil, add spaghetti and return water to a boil. Cook until spaghetti is well done, drain.
  • Combine all vegetables and tomato sauce in a large sauce pot. Cook on medium heat for approx. 10 min. or until vegetables are tender.
  • Stir in coriander powder, black pepper and cayenne pepper. Stir occasionally to keep sauce from sticking. Serve sauce over spaghetti and enjoy!
SHARE
Previous articleSpicy minced meat (Bhuna Keema)
Next articleRas Malai

1 COMMENT

LEAVE A REPLY