Thursday, November 12, 2009

Pasta with Cheddar Cheese

Once again an easy way out with some readymade sauce.  Thanks to the elder one who got me this Cheddar Cheese sauce mix.

Ingredients -
Pasta - 100 gms ( boiled as per instructions on the pack)
Carrots - 50 gms - peel and cut into cubes
Peas - 50 gms
Corn - 50 gms
Cauliflower - 30 gms
Salt to taste
Pepper powder- as per requirement

Make the sauce with milk and the mix
Parboil the vegetables - make sure the vegetables are not too tender

Place in a greased bowl along with pasta
Pour the sauce over it.

Cover with shredded cheese.
Bake till the cheese is slightly browned.

Have with garlic bread.

PS: Can you believe I forgot to take a picture of the finished product!!

And a bit about pasta physics that I read and shall reproduce here -
What's the best way to eat spaghetti without splattering the sauce? Physicist Colin Humphreys discovered the risk of sauce splash is greatest as you roll the last 4.33 inches of spaghetti onto a fork. "A final reckless flick of the wrist can accelerate the spaghetti speed to over nine feet per second;" he says.

The turning motion produces centrifugal force, which keeps an object moving in a circle. When the twisting stops, however, the sauce continues in a straight line--until it smacks your shirt! The trick: Use a fork to roll spaghetti onto a spoon held parallel to the plate. Then eat the pasta off the spoon. Bib not required!

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