Red Pumpkin Paneer/Tofu And Spinach Pasta

Ingredients

• •2 cups Red pumpkin (peeled and cubed)
• •1½ cup Spinach (washed and chopped)
• •2½ cups Boiled Millet Pasta or Spaghetti (around 150g raw)
• •¼ cup Tofu or Paneer
• •¾ cup Milk (Can use Almond or Soya milk or any of your choice)
• •½ cup American corn (boiled)
• •½ cup Capsicum (cubed)
• •½ cup Onion (cubed)
• •5-6 flakes Garlic
• •Chili flakes- to taste
• •Mixed herbs/oregano- to taste
• •1½ tbsp Olive Oil

Method

1. 1
   Heat half a tablespoon of oil in a pan, add the garlic flakes, saute for a few minutes, add the cubed pumpkin, saute and add enough water or stock to cover and cook
2. 2
   When soft and done, mix in the crumbled tofu/paneer, cook for a while
3. 3
   Add the condiments and milk, put off the flame
4. 4
   Cool and blend well to get a smooth textured sauce
5. 5
   Heat the remaining oil in a wok, add cubed onions, saute for a while
6. 6
   Mix in all the veggies, saute for a few minutes
7. 7
   Add the cooked pasta, mix,
8. 8