Rainbow MAGGI Pasta Recipe by Anuja Gunvant Patil

Cooking Time: 25 Minutes
Preparation Time: 8 Minutes
Total Serves: 3

The Ingredient List

For Boiling MAGGI:

• Water - To Boil
• salt - To Taste

For Red Sauce:

• Onion - 1 (Chopped)
• Garlic - 3/4 cloves
• Tomato - 3
• Chilli powder – 1 Tablespoon
• Butter – 1 Cube
• Salt - To taste
• Tomato Ketchup – 2 Tablespoons
• Oregano – 1 Tablespoon
• Red Chilli Flakes– ½ Tablespoon
• Pinch of Black Pepper

For White Sauce with Veggies:

• Butter – 30 grams
• All-purpose Flour (Maida) – 30 grams
• Milk – 400 ml
• Chilli Flakes – 1 Tablespoon
• Mixed Bell Peppers – 1/3 cup
• Broccoli – 1/3 cup
• Salt & Pepper - To Taste
• Oregano – ½ Tablespoon
• Cheese – 2 Slices

The Easy Steps

For Preparation:

1. Boil MAGGI Noodles.
2. Cut all veggies.
3. Blend the tomatoes into a puree.

For Cooking:

For red sauce MAGGI pasta

1. Add butter to pan, garlic slice and fry for 2 min. Then add chopped onion and fry till it turns golden brown.
2. Add red chili powder and mix it well, then add tomato puree, 2 tablespoon tomato ketchup, salt to taste stir well – cover and cook on medium-high flame.
3. Add 1 tablespoon oregano, 1 tablespoon red chili and a pinch of black paper - stir and cook.
4. Add boiled MAGGI to red sauce mix gently and cook.

For white sauce with veggies:

1. Add butter to pan, garlic, red chili flakes, mix bell pepper and broccoli – cook for 2-4 min on high flame.
2. Add maida and cook for 2-3 min. on medium-low flame. Add milk in batches and whisk well (make sure its lump-free). Cook the sauce until it becomes thick & creamy. Add salt to taste, a pinch of black pepper, and oregano. Add cheese cook for 1-min

For Presentation/Serving:

1. Place white sauce with veggies at the center then arrange the red sauce MAGGI pasta around the white sauce. Sprinkle some oregano and chili flakes and you can also add some cheese on top and serve it hot.