Keep BP under control with high fibre pasta

For the sauce
1/2 cup finely chopped onions
1/2 cup finely chopped mixed vegetables
2 tsp finely chopped garlic
1/2 cup low fat milk
1 tsp cornflour
1 tsp oil
salt and freshly ground black pepper (kalimirch) powder to taste

For the pasta
1 1/2 cups whole wheat pasta, cooked
1 tsp finely chopped garlic
1 whole dry kashmiri red chillies
1/2 tsp oil

For the garnish
1 tbsp finely chopped parsley

1. Heat the oil in a non-stick pan and add the onions.
2. Saut the onions for 4 to 6 minutes till they are soft over a low flame.
3. Add the vegetables, garlic and salt and saut again for 5 to 7 minutes.
4. Add cup water and cover and simmer till the vegetables are soft.
5. Add the milk and cornflour and mix well.
6. Bring to a boil, add the pepper and keep aside.

How to proceed

1. Heat the oil in a non-stick pan and add the garlic and red chilli and saut for a few seconds.
2. Add the pasta and toss well.
3. Add the prepared sauce and mix well.
4. Serve hot topped with the parsley.

Tip: You may use whole wheat fusilli, penne or tagliatelle.