I am very fond of Vegetable white sauce pasta, my friend she uses to make white sauce pasta for me almost every time I go to her home. I am sharing her recipe of delicious white sauce pasta.
Preparation time: 30 min
Cook time: 40 min
Total time: 1 hour 10 min
Ingredients Required:
1. One cup shell pasta
2. Half cup chopped white button mushroom
3. Half cup green mushroom
4. One medium potato
5. One carrot
6. One medium capsicum (red, yellow, green)
7. Four-five baby corn
8. One medium chopped onion
9. Two-three chopped garlic
10. Two cup full fat cream
11. Two and half cup maida
12. Half tsp dry oregano or basil
13. Two- three tblsp butter
14. Two-three tblsp regular cheese
15. Salt and black pepper as required
1. First steam or boil the potatoes, carrots, baby corn and peas in a steamer or pressure cooker. Drain them chop them and keep aside.
2. Heat enough water with salt and few drops of oil.
3. When water starts boiling add pasta to it and cook it completely.
4. Drain pasta wash it with cool water, toss it with few drop of oil and keep aside.
5. In a pan melt butter; add onion and garlic and sauté it till onion becomes soften.
6. Then and the mushroom, stir and sauté the mushroom till the mushroom are lightly brown from side.
7. The mushroom will release their juices initially after continuous sautéing, the juice will evaporate and there should not be moisture in pan.
8. Then add chopped capsicum and sauté it for 5-10 min.
9. Add maida and sauté for 5-6 min.
10. Add boil vegetables and sauté for min.
11. Pour milk gently stream to the pan and keep on stirring the flour will combine to milk and you will see the sauce getting thickened slowly season with salt, pepper and basil of your choice.
12. When the sauce start thickens at desired stage add pasta to it.
13. Stir well till sauce coat pasta. Switch of the flame.
14. If sauce becomes lumpy or thick add hot water or milk to it.
15. Lastly add grated cheese if you required
16. Serve hot white sauce vegetable pasta.
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| Vegetable White Sauce Pasta |
Preparation time: 30 min
Cook time: 40 min
Total time: 1 hour 10 min
Ingredients Required:
1. One cup shell pasta
2. Half cup chopped white button mushroom
3. Half cup green mushroom
4. One medium potato
5. One carrot
6. One medium capsicum (red, yellow, green)
7. Four-five baby corn
8. One medium chopped onion
9. Two-three chopped garlic
10. Two cup full fat cream
11. Two and half cup maida
12. Half tsp dry oregano or basil
13. Two- three tblsp butter
14. Two-three tblsp regular cheese
15. Salt and black pepper as required
Instructions:
1. First steam or boil the potatoes, carrots, baby corn and peas in a steamer or pressure cooker. Drain them chop them and keep aside.
2. Heat enough water with salt and few drops of oil.
3. When water starts boiling add pasta to it and cook it completely.
4. Drain pasta wash it with cool water, toss it with few drop of oil and keep aside.
5. In a pan melt butter; add onion and garlic and sauté it till onion becomes soften.
6. Then and the mushroom, stir and sauté the mushroom till the mushroom are lightly brown from side.
7. The mushroom will release their juices initially after continuous sautéing, the juice will evaporate and there should not be moisture in pan.
8. Then add chopped capsicum and sauté it for 5-10 min.
9. Add maida and sauté for 5-6 min.
10. Add boil vegetables and sauté for min.
11. Pour milk gently stream to the pan and keep on stirring the flour will combine to milk and you will see the sauce getting thickened slowly season with salt, pepper and basil of your choice.
12. When the sauce start thickens at desired stage add pasta to it.
13. Stir well till sauce coat pasta. Switch of the flame.
14. If sauce becomes lumpy or thick add hot water or milk to it.
15. Lastly add grated cheese if you required
16. Serve hot white sauce vegetable pasta.
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