Pasta in Creamy White Sauce
Pasta in a mildly flavoured creamy white sauce. A quick and healthy lunch recipe.
Equipment
- Cooking Pot
- Pan
- Knives and Cutting Board
Ingredients
- 500 gm Dry Pasta
- 2 Carrots; washed, peeled and diced
- 1 Medium-Sized Broccoli; washed and cut into florets
- 2 Medium-Sized Capsicums; washed and diced
- 10-12 Mushrooms; washed and cut into medium-sized pieces
- 1 tbsp Butter
- 2 tbsp Olive Oil
- 1 tbsp Finely Chopped Garlic
- 600 ml Milk
- 200 ml Fresh Cream
- 1 tbsp Cornflour
- 30 ml Water
- Salt; to taste
- 1 tsp Crushed Black pepper
- 1 tsp Dry Oregano
- 3-4 tbsp Powdered Cheese
- Fresh Basil; for garnishing
Instructions
- Cook the pasta as per the instructions on the pack. Keep it aside.
- Heat 1 tbsp oil in a pan. Start with frying carrots on medium heat.
- When carrots are about 50% done, add broccoli. Continue frying on medium heat.
- When broccoli is about 30% done, add capsicum and continue frying.
- Fry for a minute or two. In the end, add mushrooms and fry till all the vegetables are cooked yet crispy. They shouldn't be soft and mushy.
- Keep them aside.
- In another pan, heat butter and 1 tbsp oil. Add garlic and fry till they turn golden brown.
- Add milk and cream. Bring it to a boil.
- In a bowl, combine water and cornflour and mix well. Add this slurry to the boiling milk and cream.
- You will notice that the milk and cream will start thickening.
- Now add the cooked vegetables and pasta. Mix well.
- Add salt, pepper, oregano and cheese.
- Mix well. Garnish with fresh basil leaves and serve.