Medium turnip, peeled, boiled and roughly chopped 1
Medium carrots, peeled, boiled and roughly chopped 2
Medium sweet potato, boiled, peeled and roughly chopped 1
Oil ½ tbsp
Garlic, finely chopped 1 tbsp
Medium onion, finely chopped 1
Salt to taste
crushed to taste
Keya Pasta Seasoning 2 tsps
Fresh cream 1 tbsp
Processed cheese 30 gms
Fresh parsley sprig to garnish
Heat oil in a non-stick
pan, add garlic and sauté till fragrant. Add onion, mix and sauté till it turns translucent.
Put turnip, carrots and
sweet potato in a blender jar and blend into a fine puree. Add this puree to the pan, mix well and cook for 1-2 minutes.
Add salt, crushed
peppercorns and 1 tsp Keya Pasta Seasoning, mix well and cook for 2 minutes.
Add pasta, mix well
and cook for 1 minute. Add cream and grate 25 gms cheese into the pan. Add pasta, mix well and cook for 1 minute. Add cream and grate 25 gms cheese into the pan. Mix well. Add a little water, mix well and let it get heated through.
Transfer the pasta in a
serving bowl. Sprinkle remaining Keya Pasta Seasoning, garnish with a parsley sprig and grate remaining cheese on top. Serve hot with garlic bread.