A popular easy cheesy pasta recipe made with a creamy white sauce with soft and flavorful penne pasta. The recipe is very inspired by Italian white pasta but optimized and adapted to Indian taste buds which can be served for lunch or dinner or as the perfect recipe for packed lunches for children and adults.
Preparation time: 10 minutes
Cooking time: 30 minutes
for boiling pasta:
6 cup Water;
1 tsp Salt;
2 cup Pasta.
For sautéing vegetable:
2 tbsp. Oil;
3 finely chopped Garlic cloves;
1/2 chopped Onion;
1/2 chopped Carrot;
1/2 chopped Capsicum;
3 tbsp. Sweet Corn;
1/2 crushed Pepper;
1/2 tsp. Salt.
For White Pasta sauce:
2 tbsp. Butter;
3 tbsp. Maida (All purpose flour);
2 cup Milk;
1/2 tsp. crushed Pepper;
1/2 tsp. Chili flakes;
1/2 tsp. Mixed herbs;
1/2 tsp. Salt;
Cheese for garnishing (optional).
How to cook?
In a large kadai boil 6 cups of water and add 1 tsp. of Salt.
Once the water starts to boil add 2 cups pasta. I have used elicoidali pasta but you can use penne pasta.
Boil it for not more than 7 minutes or till pasta is cook al dente.
Drain off pasta and set it aside. I recommend to keep a glass of water aside to add in sauce.
Now in a frying pan heat 2 tbsp. oil and sauté 3 garlic cloves.
Add onion, carrot, capsicum and sweet corn.
Sauté it for a minute. Later add pepper and salt. Mix it will till spices are combined. Set it aside.
To make white sauce, heat butter. Then add Maida and sauté it on a low flame.
Keep sautéing till Maida turns aromatic.
Add milk and mix it well. Mix till the sauce thickens. Make sure there are no lumps formed.
Add 1 more cup of milk and stir it continuously.
Mix it till sauce thickens. If need persists make use of whisk to break the lumps. Cook till sauce turns silk smooth and get a creamy texture.
Add pepper, chili flakes, mixed herbs and salt. Mix it well.
Add sautéed vegetables and combine it well.
Add boiled pasta water if the sauce thickens. Mix it gently making sure everything is combined.
Garnish it with grated cheese before serving.
Tried this recipe?
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