White Sauce Penne


White sauce penne pasta is an extremely delicious Indo-European fusion recipe. The white sauce is a basic bechamel, the French classic sauce which is added to mixture of sauteed veggies. A dash of Italian seasoning, a pinch of red chilli flakes, perfect for when you are craving for something creamy, hot and delicious. One of the popular shapes of pasta available, penne is my favorite kind of pasta for its texture.

 INGREDIENTS:
  • 250 gms penne pasta
  • Water, enough to boil pasta
  • Salt, as required
  • 1 tsp olive oil
For white sauce:
  • 2 tbsp unsalted butter
  • 4 to 5 tbsp plain flour
  • 2 cups milk
  • 1/2 tsp Italian mixed herbs
  • 1/2 tsp red chilli flakes
  • 4 to 5 tbsp grated cheese (mozzarella or cheddar)
  • Salt to taste
For sauteed vegetables:
  • 2 tbsp, olive oil
  • 1/2 tsp, minced garlic
  • 1 small red onion, diced
  • 1 small green bell peppers, diced
  • 2 tbsp frozen corn kernels. thawed
  • Any other veggies of your choice (jalapeno, olives, broccoli etc.)
METHOD:

To cook pasta:
  1. In a large pot, boil enough water to cook pasta.
  2. Add salt and a tsp of oil to the boiling water.
  3. Add the penne pasta to the pot and let it cook.
  4. Give it a stir and let it cook until al dente (softened but retained a chewy bite)
  5. Switch off the flame and drain using a colander. Run it under cold water so that the pasta doesn't stick together. Keep aside.
To make white sauce and pasta:
  1. Add butter to a saucepan or wok and melt.
  2. Once melted, add plain flour and stir briskly so that no lumps are formed. It should become creamy and not turn brown in color. Maintain a medium heat.
  3. Pour in the milk and whisk so that no lumps are formed. On a slow to medium heat, keep whisking for 8 to 10 minutes. 
  4. The sauce should thicken enough to coat the back of a spoon.
  5. Now add salt as required, italian herbs and red chilli flakes. Remove from heat and set aside.
  6. In another pan heat oil, add minced garlic when hot and saute for a minute.
  7. Add diced onion, saute for a minute.
  8. Add bell peppers, corn, any other veggies of your choice and saute well until crunchy.
  9. Add the white sauce to the pan and stir well. Bring simmer.
  10. Add the boiled and cooked pasta and toss through the sauce to coat uniformly.
  11. Once the pasta is creamy, add the grated cheese. Wait until 10 to 15 seconds then stir through till the cheese melts into the pasta.
  12. Serve warm and enjoy with garlic bread.

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