Vegetable Pasta in White Sauce

INGREDIENTS:

Pasta

Chopped mushrooms

Peas, potato (1), carrot (1) for vegetable

4–5 baby corn

1 medium capsicum (chopped)

1 medium onion finely chopped

2 cups full cream milk

2–3 garlic, finely chopped

2.5 tbsp flour/ maids

1/2 tsp dey oregano or basil or mix both

2–3 tbsp butter

2–3 tbsp grated cheese (optional)

Salt n black pepper as required

METHOD:

Boil water with salt & few drops of oil. Add pasta and let it cook for 5 mins till they are completely cooked. It should be soft.

1 cup pasta= 5 cup water

Drain pasta in channi or sieve, rinse with running water and keep aside. Sprinkle few drops of oil so that it don’t stick & toss them

Prepare knorr white sauce- boil milk & in separate bowl mix knife powder content with 400ml water and add to boiling milk. Mix well till sauce becomes thick.

Boil or steam vegetables (potatoes, baby corn, carrots, peas) in cooker and chop them

Heat butter in pan add finely chopped onion & garlic and saute till onions are softened.

Then add mushroom, stirr & saute till they are lightly brown from sides. Mushrooms will release their juice & after continuous sauteing the juice will evaporate. There should be no moisture. Keep stirring in breaks while sauteing mushrooms.

Add chopped capsicum/ bell pepper and saute for 10–12 minutes. Add boiled or steamed vegetables.

Mix white sauce to it (as prepared). (Season with salt, pepper & oregano) When sauce starts to thicken & reaches your desired consistency add pasta.

Stir well so that sauce coats the pasta and switch off the flame.

If sauce becomes too thick or lumpy, add some hot water or milk and thin it. Lastly add some grated cheese (if required). Serve hot with toasted bread or baguette.