Bechamel sauce pasta

Come out of the traditional recipes this festive season and indulge yourself in the classic Italian creamy pasta.


Course                             Noodles & Pasta

Cuisine                            Italian
Yield                                2 servings
Cooking Time                30 minutes
Preparation Time         10 minutes
Total Time                     40 minutes    

INGREDIENTS-

Sauce bechamel

• Plain flour or maida 2 teaspoons
• Butter 2 teaspoons
• Milk 2 cups
• Salt to taste
• Powdered black pepper

Pasta

• Penne pasta 2 cups
• Oil 1 teaspoon

Veggies

• Chopped broccoli 1 cup
• Capsicum finely chopped 1
• Small Carrot finely chopped 1
• Sweet corn 1/2 cup
• Finely chopped garlic 2 cloves
• Oregano or mixed herbs Kasuri methi

STEPS

• Bring a large pot of water to a boil. Add little salt and 1 spoon oil to it. Cook pasta in the water until cooked but firm. Drain water and set the pasta aside.
• Add butter to a saucepan and heat till it melts. Add plain flour and stir until smooth. Let it saute for 5 mins.
• Add milk to it, whisk until mixed properly and bring to a boil. Let it simmer for 5 mins, stirring continuously. Season with salt and black pepper. Your Bechamel sauce is ready.
• Add butter to another saucepan and throw in finely chopped garlic. Then add a little salt, crushed kasuri methi and oregano/mixed herbs.
• Add chopped broccoli, carrot and sweet corns. Cover and let it cook for 10 mins. The aroma will fill the whole house.
• Then add capsicum and let it cook for another 5 mins.
• Stir in the prepared sauce to the veggies and then add pasta. Cook for 5 more mins.
• Serve in bowl, sprinkle a little oregano on top and put a mint leaf.