White Sauce Pasta

White Sauce Pasta

 

Preparation time                     10 minutes

Cooking time                            20-25 minutes

Serve                                          4 

Ingredients

Pasta                                           2 cups

Onions (chopped)                    1/4 cup

Spring onions (chopped)       4 tbsp

Carrots (cubes)                         4 tbsp

Capsicum (cubes)                    4 tbsp

Garlic (chopped)                      1 tbsp

Butter                                         4 tbsp

Olive oil                                     4 tbsp

All purpose flour (maida)      2 tbsp

Milk                                            2 cups

Mozzarella cheese                   1/2 cup

Red chili flakes                        2 tsp 

Dried oregano                          2 tsp

Dried thyme                             2 tsp

Mixed herbs                             1 tsp

Black pepper powder             1/2 tsp

Salt                                             to taste

Method

Heat 6-8 cups of water in a wok. Add 1 tsp of salt, 2 tbsp of olive oil and pasta. Mix well.

Boil pasta properly. Drain excess water and keep aside. Heat butter in a pan.

Add all purpose flour (maida) to the pan and mix well.

Cook for 5-6 minutes on low flame.

Add milk to the pan and whisk it continuously (so that lumps are not formed).

Add mozzarella cheese and whisk it again. Cook the sauce till it thickens.

Add 1 tsp of red chili flakes, 1 tsp of oregano, 1 tsp of thyme and 1 tsp of mixed herbs. Mix well.

White sauce is ready.

Put 2 tbsp of olive oil to the non stick pan. Add garlic and saute. Add onions and cook till it becomes translucent. Add carrots, capsicum, and spring onions. Mix well and cook for 5 minutes on low flame.

Add boiled pasta and mix well.

Add 1 tsp of red chili flakes, oregano, thyme, salt and black pepper. Mix well.

Add white sauce to the pan and mix again. Cook the pasta for 1 minute on low flame.

White sauce pasta is ready. Transfer to the serving plate and serve hot.