Pasta in White Sauce
Nehal likes pasta which is usually prepared as an evening tiffin or dinner for him. By no means, do I claim to prepare authentic Italian pasta but more often than not you will find a desi twist to my pasta.
I think pasta is a great way to use left over cooked vegetables or meat. There are numerous varieties that I prepare using left over curries or stir fries. If you have chopped mixed vegetables lying in your fridge, use them to create a creamy pasta like I did with this recipe.
Pasta In White Sauce Recipe
Preparation: 30 mts
Serves 3-4 persons
2 cups boiled whole wheat pasta (penne or fusilli)
3/4 – 1 cup mixed vegetables (sliced or cubed and par boiled)
2-3 tbsps grated cheese
1 1/2 tbsps butter
1 onion, finely chopped
pinch of mixed dried herbs or oregano
1/4 tsp freshly ground pepper
1 cup milk
salt to taste
1 Cook penne or fusilli in salted rapidly boiling water, add a tbsp of oil and cook until al dente, drain completely. Sprinkle a tbsp of olive oil and keep aside.
2 Heat butter in a vessel, add the onions and saute till transparent.
3 Add the maida and saute for 2-3 mts. Add the par boiled vegetables and combine. Slowly add the milk and go on combining till it forms a creamy consistency. Add a tbsp of grated cheese, salt, mixed herbs and pepper to taste and combine.
4 Remove onto a baking dish, sprinkle cheese all over and bake in a pre-heated oven at 180 degrees C for 10-12 mts. Serve hot.