I always used to make pasta in red sauce.. Started making it like any Punjabi curry but eventually got the correct red sauce pasta… Everybody used to tell me that try the white sauce pasta since it is much more simpler than the red sauce one.. So one fine evening, tried the first white sauce pasta in my kitchen..
Preparation Time:- 10 mins | Cooking Time:- 15 mins | Serves:- 2 people
- 2 cups Pasta
- 2 tea spoon cornflour
- 1 table spoon Butter
- 4-5 cloves Garlic grated
- 2 cups Milk
- Salt to taste
- 3 table spoon grated Cheese
- 1 tea spoon Dried Basil
- 1 tea spoon Oregano
- 1/2 tea spoon Chilli Flakes
- 1 tea spoon Pepper Powder (Kali Mirch)
- 1 Medium Onion finely chopped
- 1/2 Capsicum deseeded and chopped finely
- 1 small carrot chopped finely
- 2 table spoon Corn
- 1 tea spoon Olive oil
For the sauce:
Boil the pasta as per the instructions provided on the packet. Drain and keep aside.
Take butter in a pan and add the grated garlic and saute for a minute.
Once its done add the cornflour saute for a second let it not turn brown.
Add milk and stir it continuously to avoid lumps.
Once the mixture starts thickening add oregano, basil, salt, pepper powder and red chilli flakes.
Add the grated cheese and keep aside.
For the vegetables:
Boil vegetables together with little salt. Do not over boil, the vegetables need to be crunchy. (You can add any vegetables of your choice)
Heat the oil and add onions. Stir fry for about 2 mins, till the onions become translucent.
Add the boiled vegetables to the onions and stir fry for about 2 minutes.
For the Pasta:
Heat the pasta sauce made earlier and add the vegetables to it. Also add the boiled pasta to the sauce.
Fold the pasta and vegetables properly in the sauce.
- Serve hot with some grated cheese.
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