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Sunday, February 5, 2012

Pasta in White Sauce

The humble pasta strikes back...here i go with another interesting pasta recipe. A vegetarian delight...absolutely love the aroma.

Ingredients:
White Sauce-
Butter - 2 tbsp
Garlic - 1 tbsp, chopped
Cornflour - 2 tbsp
Milk - 2 cup
Pepper powder - 1 tsp
Cheese - 1 slice
Oregano - ½ tsp
Thyme - ½ tsp
Salt to taste

Blanched Veggies-
Mushroom - 150 gms, cut into medium chunks
Carrot - 160 gms, small chunks
American corn - ½ cup
Capsicum - 140 gms, small chunks

Fusilli - 350 gms
Red chilly flakes
Parmesan cheese

Method:
Melt some butter in a pan. Add garlic and saute till garlic gives off the aroma. Now add cornflour and saute for a while (don't let it turn brown). Pour in the milk, keep stirring till blended. Cook till you get the desired thickness (don't make the sauce too thick). Add salt, pepper, oregano and thyme. Add the blanched veggies and cook on low flame for two minutes. Adjust seasoning and keep the sauce aside.

Cook the pasta (Fusilli) in abundant boiling water (add salt to the water) till done. Also add may be a 1 tbsp of oil into the boiling water. Drain the pasta, drizzle some olive oil into the pasta and mix it well with the sauce.

Serve with grated parmesan and sprinkle red chilly flakes lightly over the top.

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