Cheese Pasta Recipe

About this recipe

This Cheese Pasta recipe is perfect for a wholesome and indulgent lunch, blending the rich flavors of Italian street-style cuisine with a garden-fresh touch. Designed for fitness enthusiasts, this creamy and cheesy pasta delivers both comfort and balanced nutrition. With vibrant bell peppers, tangy tomatoes, and aromatic herbs, this vegetarian dish is a budget-friendly way to enjoy a date night vibe or satisfy your sweet tooth cravings. It's easy to prepare and sure to impress with its irresistible taste and texture. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• - Basil Leaves
• 350G Borges Mini Penne Rigate Durum Wheat Pasta (350g)
• 500 g Tomato - Hybrid
• 500Ml Gaia Extra Virgin Olive Oil (500ml)
• - Fresh Cream
• 140 g Mozzarella Cheese Shredded
• - Parmesan Cheese Grated
• 20 g Oregano
• 500 g Capsicum Green
• 50 g Black Pepper Powder
• 100 g Salt

Instructions

1. 1. Boil the penne pasta in a large pot of salted water until al dente, as per package instructions. Drain and set aside.
2. 2. Heat olive oil in a pan over medium heat. Add hing (asafoetida) and sauté for 30 seconds to release its aroma.
3. 3. Add the chopped tomatoes and cook for 5-7 minutes, stirring occasionally, until they soften and form a thick sauce.
4. 4. Add the chopped bell pepper to the pan and sauté for 2-3 minutes until slightly tender but still crunchy.
5. 5. Lower the heat and stir in the fresh cream, grated mozzarella, and Parmesan cheese. Mix well until the cheese melts and forms a creamy sauce.
6. 6. Season the sauce with dried oregano, dried basil, black pepper powder, and salt. Taste and adjust seasoning if needed.
7. 7. Add the cooked pasta to the sauce and toss well until evenly coated with the creamy mixture.
8. 8. Transfer the pasta to serving plates and garnish with fresh basil leaves for a burst of color and flavor.