Pasta with vegetables and cheese is a practical, budget-friendly recipe that both adults and kids love. The result is a rich yet light meal that is perfect for hot days!

Ingredients:

1 bag colored pasta 1 kg red tomatoes 1 cup corn 1 cup sliced mushrooms 1 green pepper, thinly sliced 2 grated carrots 1 tsp garlic powder 1 tsp onion powder 1/2 tsp seven-spice blend salt 2 tbsp tomato paste 1 tbsp oregano oil mozzarella and qashqawan cheese 1 vegetable or chicken stock cube

Preparation Method:

Boil the pasta with a chicken or vegetable stock cube until cooked.
In a pot over the heat, sauté the grated carrot and sliced pepper in a little oil, then immediately add the corn and mushrooms...
Add the spices, salt, oregano, and tomato paste gradually, stirring as you go.
Blend the tomatoes and add them to the pot, then let everything simmer until cooked through.
Remove the pasta from the cooking water and spread it in a baking tray.
Pour the vegetable mixture over the pasta in the tray and stir.
Sprinkle the grated cheese on top with a little oregano.
Place the tray in an oven preheated from both top and bottom for about 10 minutes, or until the top is golden (place the tray closer to the upper part of the oven).
Serve the pasta with vegetables and cheese immediately.

This delicious and practical recipe is from the friend of the Shou Tabkhin El Youm website

Ruwida Al-Hajj Al-Rifai

For more pasta recipes, try Creamy Pasta Bake We also recommend trying How to Make 5-Minute Pasta #Recipes #Recipe #Pasta #PastaWithVegetablesAndCheese #VegetablePasta #PastaWithVegetablesAndCheese #Shou_Tabkhin_Today

Pasta with Vegetables and Cheese

Prep checklist

Cooking notes