Instructions

1. Cut all the vegetables and blanch them.
2. Boil penne pasta for minimum 8-10 mins with salt. Drain excess water and toss it so that it doesn’t stick.
3. Pour milk in a pan, add Chef’s art white pasta sauce base to it and whisk properly. Ensure that there are no lumps in the mixture.
4. Bring this mixture to boil till it attains a saucy consistency.
5. On a medium flame, add blanched vegetables and boiled pasta to the sauce and mix well.
6. Add fresh cream and toss it for thin coating on pasta. Simmer for two minutes.
7. Sprinkle chef’s art Chilli flakes and chef’s art oregano spice mix according to taste.
8. Garnish the dish with olives and serve hot.