Tomato pasta

I like the whole wheat or durum wheat pasta. They are slightly coarse in grain structure. But much tastier and healthier. I combine vegetables in pasta just to make it a complete meal. Instead of veggies, you can add mushroom (sautéed) or chicken as well.

Ingredients:
* Pasta boiled - 2 cups (Tip: Add bit of salt and 1 tea spoon olive oil while boiling pasta. Strain it immediately after it turns soft. Pour cold water on the strainer after pouring the hot pasta. This will keep the pasta firm)
* Cheese grated - 2 tbsp
* Butter - 1/2 tbsp
* Chopped chunky veggies (Carrot, zucchini, Brocoli, capsicum) - 1/2 cup
* Garlic - 3-4 cloves, chopped fine
* Milk - 1/2 cup
* Flour (I use whole wheat flour, not Maida or refined flour) - 1 tbsp
* Tomato puree - 1/2 cup (soak tomatoes in a covered pan with hot water till the skin of tomatoes come out. Then roughly chop the de-skinned  tomatoes and puree them in a blender. Alternative: buy readymade tomato puree from shops)
* Basil leaves - handful (you can use any other seasoning like oregano etc)
* Sun dried tomatoes (optional) - handful
* Salt, Pepper - to taste

Procedure:
1. In an oak/kadai, heat the butter. Add the flour and fry in low heat.
2. Slowly add the milk and keep stirring continuously. This will prepare the while sauce. keep the sauce aside.
3. Heat olive oil in the kadai/oak. Add garlic and fry till light brown.
4. Add the veggies and saute till almost soft
5. Add the tomato puree. and fry a bit
6. Add the boiled pasta and the seasoning while stirring continuously.
7. Add the white sauce slowly.
8. Cook open for 2 minutes and switch of the heat.
9. Serve hot with toasted brown bread.