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Pasta a la Italia...or so

Pasta can be cooked in so many ways. I came up with this one sunday afternoon when I really needed to eat something different.

then I gave it an interesting name, afterall, pasta is synonymous with Italy.


· 1 packet of Spaghetti

· 1 large red onion

· spring onions or shallots

· 2 large carrots,diced

· Half of a small cabbage

· 2 large green peppers

· 1 large red bell pepper (tatase in my local language)

· 1 large yellow bell pepper(optional)

· 1 large bay leaf

· 2 tablespoons of cornflour                             

· 5 tablespoons of cool water

· stock cubes/chickenstock/seasoning

· Garlic-crushed

· Some cream cheese (optional)

· Some real butter (not magerine)

· 4tablespoons of oil                                                   

· Cherry tomatoes or  small tomatoes,halved

Lets cook

Pour the pasta into already boiling salted water, stir occasionally to avoid the strands sticking together, allow to cook for few minutes,drain and set aside

     In a  a saucepan, heat some butter and oil , sauté the peppers, the tomatoes, the garlic,the spring onions, carrots, cabbage. Add some seasoning. Put the cornflour in cold water and dissolve,pour into the stirfry/sauté mixture and mix, this gives ur mixture a creamybase, add some cream cheese if youd like some.

Taste your creamy base mix to be sure its well seasoned,then fold in the spaghetti carefully with two wooden spoons.

Easypeasy! Bon apetit!

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