Creamy Veggie Pasta

Instructions

1. 1

   Bring a large pot of water to a boil. Add a pinch of salt and the 300g pasta. Cook according to package instructions until al dente. Drain and set aside.

2. 2

   While the pasta is cooking, wash and slice the capsicum, onion, and tomatoes. Shred the cabbage if not already done.

3. 3

   Heat 1 tablespoon olive oil in a large non-stick pan over medium heat. Add the sliced onion and sauté for 2 minutes until translucent.

4. 4

   Add the capsicum and cook for another 2 minutes, stirring occasionally.

5. 5

   Add the tomatoes and shredded cabbage. Sauté for 3-4 minutes until the vegetables are slightly tender.

6. 6

   Pour in 1 cup (240ml) low-fat milk. Stir well and bring to a gentle simmer.

7. 7

   Add 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon dried oregano. Mix thoroughly.

8. 8

   Add the cooked pasta to the pan. Toss everything together so the pasta is well coated with the creamy veggie sauce.

9. 9

   Cook for another 2-3 minutes, stirring gently, until the sauce thickens slightly and everything is heated through.

10. 10

    Taste and adjust seasoning if needed. Serve hot and enjoy your Creamy Veggie Pasta!