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Tuesday, May 14, 2013

Pasta in White Sauce



Step 1- Cooking pasta
Ingredients needed
Penne Pasta - 125 grams
 ( I have made it with  spaghetti too as it was there but I recommend Penne or any small sized pasta) and use less pasta and more vegis for more taste.
Oil - 1/2 tsp + 1/2 tsp
Salt - 1 tsp

Method

In a wide pan, bring plenty of water to boil, add salt and oil. Then slowly add the pasta and cook till the pasta is al dente.( it should be soft but firm) Stir in between to prevent the pasta from sticking together. After it is cooked, drain it in a colander and pour cold water on it. This is done to prevent it from getting cooked further. Mix another 1/2 tsp oil to it and keep it aside. (Reserve 1/4 cup of the water in which pasta was cooked as we might need it later)

Step - 2 Cooking the vegetables

Though I have used bell peppers, sweet corn, mushroom and broccoli in this recipe, you can use more too like carrots, beans, etc. Also you can add fried shredded chicken for taste . Do not omit sweet corn as it tastes great in this dish.

Ingredients needed
Olive oil - 1 tbsp
Garlic finely chopped - 1 tbsp
Red and yellow bell pepper - half each (you can use green also)
Cauliflower or broccoli florets- 1 cup ( blanched-for that boil it in water till done with salt and immediately cool the process by putting in cold water
Sweet corn - 1/3 cup ( can use more too)
Pepper powder to taste
Salt as required
Oregano -3/4 tsp or to taste
pasta seasoning -according to taste
(also mushroom can be used) 

Method
Heat oil in a pan, saute pasta seasoning and garlic for a few seconds, then add bell peppers, corn and brocolli. Cook uncovered till done. Do not overcook the vegetables. The vegetables should retain its crunchiness.
Add oregano, salt and pepper powder to taste. Or you can just add seasoning and red chilly flakes and salt. Keep it aside.

Step - 3 Preparing the white sauce
Ingredients needed

Butter - 1 1/2 tbsp- 2 tbsp
Cornflour - 2 tbsp ( if you do not have cornflour, use maida/ all purpose flour)
Milk - 1 1/2 cup (boiled and cooled)
Cheese - 3-4 tbsp (use mozzarella or parmesan or even amul cheese cubes)
Salt and pepper powder to taste
Mixed Italian herbs (or) Oregano and dried basil

Method
In a pan/ kadai, melt butter, simmer and add cornflour stirring continuously. Saute till it changes color slightly.
At this stage, add 1/2 cup of cold milk and stir continuously with a whisk to prevent formation of lumps.
When it starts thickening, add the remaining milk gradually stirring continuously with the whisk. Add a cup of water, if its too thick...I added a bit of water for quantity.
Bring it to boil, reduce the flame, add cheese, salt, pepper powder and herbs to taste.
Cook for another few minutes, till it thickens slightly and remove from flame. (If it is too thick, you can add the water reserved while cooking pasta and heat again).This sauce will thicken as it cools, so mix it in between or a layer will form on the top.

Step - 4 Mixing all the three
Ingredients needed

Grated cheese for garnishing.

Method
Mix all the three together. Transfer to a baking pan, top it with grated cheese and bake in a preheated (180 degree C) for 10-15 minutes or until the cheese has slightly browned. If you do not have an oven, mix all the three in a pan, heat it, top it with grated cheese and serve hot. Also season if needed

*Inspired by Padhu's Kitchen

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