Pasta ( White Sauce) by Ashish Biswas

 

INGREDIENTS:

• Pasta (of your choice) 3 cups
• Veg – Capsicum cubes (red and yellow) 1 cup, Broccoli ½ cup, Boiled sweet corn ½ cup
• Olive oil 1 tsp, Butter 1tbsp, Plain flour (maida) 1 tbsp, 2 cups milk
• Garlic (lehsun) finely chopped 1 tsp
• Dry Herbs – Oregano 1 tsp, Thyme 1 tsp, Red chilli flakes (paprika) 1 tsp
• Salt & Black Pepper (kali mirch)
• Grated processed cheese 2 tbsp & some more to garnish

  

INSTRUCTIONS

Step 1:

• Cook pasta in plenty of water, drain and keep aside.. Do not over cook
• Heat the olive/vegetable oil in a pan, add all veg and sauté on a medium flame for 1 to 2 minutes and keep aside.

Step 2:

• Heat the butter in a broad non-stick pan; add the chopped garlic and sauté on a medium flame for a few seconds.
• Add the plain flour and cook on a slow flame for a few seconds, while stirring continuously.
• Add the milk gradually and cook on a medium flame for 3 to 4 minutes or till the sauce is thick, while stirring continuously.
• Add the oregano, thyme, chili flakes, cheese, salt and pepper, mix well and cook on a medium flame for 1 minute.
• Add the sauteed vegetables and pasta, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
• Serve immediately garnished with cheese.

Some of the commonly used pasta types:

Macaroni Pasta (looks like bend tubes) Fusilli Pasta (cork screw shaped) Rotini Pasta (Helix shaped) Farfalle Pasta (Butterfly shaped) Spaghetti (long thin strings)

Vermicelli (thicker strings) Linguine (flat strips) Penne (small tubes) Sea shell shaped pasta Lasagna (thin sheets) etc.