Oh wow, this recipe is a keeper for sure. Thanks to Hebbar's Kitchen for posting this recipe, I am very glad I tried this! I could easily scale up the recipe to a pound of pasta. To scale up the recipe for a pound of pasta, I just increased the amount of butter, plain flour and the milk. Also for the veggies, I used a mix of sweet peppers, instead of the usual green bell peppers. I used red onions and also the mixed veggie bag that I usually purchase from BJ's. I certainly did not want to increase the spice level of the dish, because the spice tolerance in my family ranges from mild to medium to hot, so I just wanted to keep it simple and not spicy!
Ingredients
For white sauce
butter - 4 tbsp
all purpose flour - 6 tbsp
milk - 4 cups
chili flakes -1/2 tsp
basil - 1/2 tsp
oregano -1/2 tsp
salt- 1/2 tsp
crushed pepper -1/2 tsp
For veggies
garlic cloves - 4 finely chopped
onions - 3/4 cup chopped into squares
sweet peppers -1/2 cup chopped into squares
mixed veggies - 1 1/2 cups (beans,carrots,peas,corn)
salt -1/2 tsp
black Pepper -1/2 tsp finely crushed
For pasta
tri color rotini - 1 lb or 4 cups of uncooked pasta
water - 6 cups
salt - 1 tsp
Recipe
1. Cook the pasta for 8-9 min in salted boiling water. The pasta does not need to be completely cooked. It needs to be al-dente. Strain the pasta and keep it aside.
2. For your veggies, heat some oil, add garlic to the oil, and sauté till the garlic turns brown. Add your onions, sweet peppers and mixed veggies and sauté for just 3-4 min. Add salt and pepper. Keep it aside. The veggies need to have a crunchy texture, so there is no need to saute it for more than 3 or 4 min.
3. For your white sauce, heat butter and add flour. Mix really well until the mixture turns aromatic. Incorporate the milk one cup at a time and stir it until it thickens. Now add the seasonings mentioned and mix well. Add your sautéed veggies to the sauce and mix well. Finally add in your cooked pasta and mix well.
4. Serve your pasta with a sprinkle of Parmesan Cheese.
Ingredients
For white sauce
butter - 4 tbsp
all purpose flour - 6 tbsp
milk - 4 cups
chili flakes -1/2 tsp
basil - 1/2 tsp
oregano -1/2 tsp
salt- 1/2 tsp
crushed pepper -1/2 tsp
For veggies
garlic cloves - 4 finely chopped
onions - 3/4 cup chopped into squares
sweet peppers -1/2 cup chopped into squares
mixed veggies - 1 1/2 cups (beans,carrots,peas,corn)
salt -1/2 tsp
black Pepper -1/2 tsp finely crushed
For pasta
tri color rotini - 1 lb or 4 cups of uncooked pasta
water - 6 cups
salt - 1 tsp
Recipe
1. Cook the pasta for 8-9 min in salted boiling water. The pasta does not need to be completely cooked. It needs to be al-dente. Strain the pasta and keep it aside.
2. For your veggies, heat some oil, add garlic to the oil, and sauté till the garlic turns brown. Add your onions, sweet peppers and mixed veggies and sauté for just 3-4 min. Add salt and pepper. Keep it aside. The veggies need to have a crunchy texture, so there is no need to saute it for more than 3 or 4 min.
3. For your white sauce, heat butter and add flour. Mix really well until the mixture turns aromatic. Incorporate the milk one cup at a time and stir it until it thickens. Now add the seasonings mentioned and mix well. Add your sautéed veggies to the sauce and mix well. Finally add in your cooked pasta and mix well.
4. Serve your pasta with a sprinkle of Parmesan Cheese.
2 comments:
sound delicious...yummy.
Thank you for recipe
@Tanza ,Thanks for stopping by and leaving a comment!
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