Ingredients
2 teaspoon butter
1 tablespoon garlic (finely chopped)
1 teaspoon chilli flakes
1/2 teaspoon oregano
1/4 teaspoon mixed herbs
1/4 teaspoon pepper powder
salt ( to taste)
1/4 cup carrot (finely chopped)
1/4 cup beans (finely chopped)
1/4 cup capsicum (finely chopped)
1/4 cup sweet corn (boiled )
3 cups water
1 cup pasta
salt (to taste)
2 tablespoon butter
1.5 tablespoon flour (You can use either wheat flour or maida)
1.5 cups milk
2 tablespoon cheese (grated )
Instructions
Heat around 3 cups water, Boil well, add pasta along with salt to taste. Cook for 5-7 mins until soft yet crunchy to bite. Each pasta variety takes different time to get cooked so always keep an eye.
Do not make it mushy, the pasta should be cooked fork tender. Switch off.
Drain the paste, rinse it in cold water to avoid further cooking.
Heat 2 teaspoon butter, let it melt. Add 1 tablespoon garlic saute for a minute.
Add 1/4 cup each of corn, capsicum, beans and carrot along with little salt and pepper powder. Saute for few mins until the veggies turn slightly soft but still crunchy to bite.
Transfer to a bowl and set aside.
In the same pan heat 2 tablespoon butter let it melt.
Add 1 and 1/2 tablespoon wheat flour.
Whisk well without any lumps.
Now add 1.5 cups milk and stir continuously to avoid lumps.Add boiled, then warmed milk.
Keep stirring until its slightly thick.
The sauce starts to coat the laddle slightly. Now add 2 tablespoon grated cheese.
Keep mixing in low flame. Cook in low flame, keep stirring until the sauce coats the laddle.
This is the perfect stage add the sauted veggies, cooked pasta along with 1 teaspoon chilli flakes, 1/2 teaspoon oregano and 1/4 teaspoon mixed herbs. Add required salt.
Toss well until the pasta nicely coates with the sauce.
Mix well - White Sauce Pasta is ready!
Toss well until nicely coated.