Baked cheese three layered veggies pasta with pumpkin sauce

Ingredients

• 2 cup Penny pasta
• 1-1/2 cup chopped pumpkin
• 1/4 cup roughly chopped broccoli
• 1/4 cup Carrot chopped
• 1/4 cup beans chopped
• 1/4 cup baby corn boiled
• 1/4 cup Mushrooms chopped
• 2 tsp garlic chopped
• 6-7 pieces chopped little thick sliced aubergine (tiny purple brinjals)
• 6-7 pieces lotus stem sliced (optional)
• Both sauté till raw smell goes lotus pieces and purple small brinjals
• 3 tsp flour refined
• to taste Pasta seasoning
• to taste Salt
• 1/2 tsp Chilli flakes
• 1/4 tsp Black pepper powder
• 1 tsp Olive oil for boiling pasta
• 2 tsp for sauté veggies
• 1/2 cup or more Mozzarella cheese grated

Steps

1. Roughly chop the pumpkin sauté them with garlic, pepper and salt till soft
2. Little cool and make it purée and keep aside
3. Make the pasta sauce as usual like 3 tsp flour and 3 tsp butter sauté till raw smell goes off and milk till smooth add salt pepper and chilli flakes and cheese also
4. Sauté all the veggies till little crunchy add in the pasta sauce
5. Now boil enough water add salt and little oil boil till soft and test to cut it when white line shows that is donethat called aldante
6. Now drain the water completely and add in the white sauce and veggies coated pasta with white sauce
7. Now take baking dish first layered pumpkin sauce add slowly pasta veggies in white sauce except lotusstem pieces and aubergine
8. Sprinkle pasta seasoning and chilli flakes now spread on the top grated mozerrella cheese
9. Finally put the crispy aubergine and lotus stem
10. Bake on convection mode in a pre heated oven for 10 minutes at 180 degree then grill it for 5 minutes look for the golden brown colour on the top
11. Enjoy with garlic bread or ur choice nan or pitta bread.
12. On the top place aubergine pieces and lotus stem pieces