My dad whips up a pretty wicked pasta dish, with lots of veggies, and an
Indian twist. When I visited last October, he cooked some fantastic
penne pasta for Mom and me. I was his sous chef, of course! Here’s his
most recent pasta pulao recipe that he made for LOH and himself. This
was a few days before India went under lockdown due to the pandemic.

in-Law’s on the occasion of the Namakarana Function (naming ceremony) of
my Niece’s second son.
dished out a pretty good Pasta Palav! Palav because I did not use Cheese
(My Missus is not a great fan of Cheddar which was available at home)
and I missed buying Tomato Purée.
Mysore Brinjals from a convenience store nearby. Shelled Peas, Tomatoes,
Onions, Green Chillies, Ginger and Garlic were already available at
home.
carrots to remove that off putting smell. Thawed the Peas.

The Indian Twist:
Urad Dal, Channa Dal in Olive Oil and butter. Then added the Onions,
Garlic, Chillies, Ginger and Tomatoes and kept frying .

and olive oil to the water, cooked the Penne till it was al dente.

Yes added a kadchi (ladle) full of Penne Cooking water to the Veggies getting cooked. Added Salt and after a final stir covered the Kadaii (wok) and put the stove on sim (medium flame).
tossed the mixture to get some homogeneity. Yes, my Pasta Veg Palav was
ready!

Should say it came out well. My Missus appreciated the result and really enjoyed the PP. Yes, I too.

part (900 metres): 45 minutes included 5 minutes wait time for
crossing one Main Road.
https://m.janatna.com