Creamy white sauce pasta
White sauce made from butter, milk and all purpose flour (maida), White Pasta is also extremely simple to make and takes only 15-17 minutes; prepare lightly spiced aromatic fresh white sauce, stir-fry the veggies, boil the pasta, and mix them all.
Ingredients:
3/4 cup Penne Pasta or any Pasta
1/2 teaspoon Salt
4-5 cups Water
For White Sauce:
1½ tablespoons Butter
1½ tablespoons Maida (all purpose flour)
1½ cups Milk (250 ml)
1/4 teaspoon Red Chilli Flakes
A pinch of Black Pepper Powder
Preparing white sauce:
Salt to taste
Heat a saucepan. Keep the flame to a low and add 2 tablespoons butter.
When the butter melts and starts to bubble, then add 2 tablespoons all-purpose flour.
Using a wired whisk, stir the flour quickly as soon as you add it. Keep on stirring so that no lumps are formed. The frequent stirring helps the flour to cook evenly.
You will see the flour frothing and bubbling up while stirring. Sauté it until you get a nice cooked aroma and the flour is a pale golden color.
Keep the flame on low and then pour 1 cup chilled milk in a gentle stream with one hand and stir the sauce mixture with the other. The milk has to be chilled, so that lumps do not form. Stir frequently while the milk heats up.
On a low flame, simmer the sauce until it thickens. When the sauce has thickened well and coats the back of a spoon, switch off the flame.
Remove the saucepan from the heat and add the seasonings – ¼ teaspoon black pepper powder, chilli flakes, salt as required.
Mix very well and set aside. Keep in mind that the sauce will thicken as it cools, so keep the consistency accordingly.
Boil 4 cups water with ½ teaspoon salt in a pan. When the water comes to a boil, add 1 cup penne pasta. Cook the pasta on a medium flame.
When the pasta gets done to an al dente texture, switch off the flame. Then add pasta to the white sauce.
add your choice of herbs.
add some steamed, cooked, sautéed or roasted veggies, like red and green capsicum, carrots, broccoli of your choice.
Sereve hot pasta and enjoy.
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