Tuesday, 17 July 2012

Spaghetti Pasta in White sauce with veggies

1 cup chopped onion
400 gms spaghetti pasta
2 tbsp chopped garlic
1 tbsp cracked black pepper
2 cups milk
3 tbsp plain flour (maida)
30 gm butter
1 tbsp dried mixed herbs
1 cup broccoli florets
1/4 cup sweet corn (optional)
1 cup chopped/sliced mushrooms
1/2 cup diced carrots (optional)
1/2 cup chopped french beans (optional)
2 tbsp grated cheese (processed/cheddar/ parmesan)
Salt to taste
1 tbsp olive oil/veg oil

  1. Cook the pasta as per the instructions on the cover. Drain water and keep aside.
  2. Sprinkle a pinch of salt on the broccoli and steam cook for 3 minutes.
  3. Heat the olive oil in a pan add the onions, cook on low heat until the onion is transparent, add garlic and cook on low heat for another minute.
  4. Add the carrots and french beans, stir, cover the pan and cook for 5 min or till the carrot is almost cooked.
  5. For white sauce- 
  6. In a bowl, sieve the flour, add 1/2 of the milk and beat or stir to a smooth paste, gradually add the rest of the milk while stirring and ensuring there are no lumps. Melt the butter and add while stirring into the flour-milk mix. Add pepper, cheese. White sauce is ready.
  7. Add the sweet corn, mushroom and dried herbs to the pan - cook for a further 3 minutes on medium heat. Add the white sauce to this pan. Stir continuosly.
  8. Add the pasta, stir, add salt to taste and then the broccoli. Turn the heat off and mix everything.
  9. Serve hot and sprinkle more grated cheese on top if you wish.

Note: If the white sauce becomes lumpy, grind it well in the mixer to get rid of the lumps. You can add some diced chicken with the onions if you like and follow the rest of the recipe.

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