Directions

• Dice the onion, tomatoes, carrots, and green beans into small pieces.
• Heat the ghee in a big skillet. Add the garlic and onions and let them ‘sweat’ for a couple of minutes.
• Add the carrots and beans and sauté for another 2 minutes.
• While the vegetables are cooking, cook the pasta in a pot of salted, boiling water. Drain and set aside.
• Add the chopped tomatoes, peas, garam masala and salt to the skillet.
• Give a quick stir and then add the cooked macaroni. Add most of the chopped cilantro.
• Save just enough cilantro for garnish. Stir to combine the vegetables and pasta. Cook covered for 3 minutes.
• Take the skillet off the heat. Sprinkle the shredded cheese over the hot pasta. Garnish with cilantro and serve.