WHITE SAUCE PASTA | PASTE IN WHITE SAUCE
INGREDIENTS
โข Penne Pasta 1 cup
โข Butter 1/2 tbsp
โข Carrot 1 tbsp, finely chopped
โข Peas or corn 1 tbsp, boiled
โข Green Bell pepper 1 tbsp, finely chopped
โข Red Bell pepper 1 tbsp, finely chopped
White Sauce:
โข Butter 1 /2 tbsp
โข Garlic clove 1, chopped
โข Plain flour 2 tsp
โข Milk 1.5 cups
โข Salt to taste
โข Black pepper 1/4 tsp
โข Red Chili flakes 1/2 tsp
โข Fresh cream 1 tbsp
PREPARATION
1. Boil pasta according to the package instructions. Drain and run tap water on it to stop the cooking process. Keep aside.
2. Heat 1 tsp butter in a pot and sautรฉโ the veggies (carrot, peas/corn, bell peppers). Take out and keep aside.
3. To the same pot, add heat 1 tbsp butter on low heat and add garlic. Saute until aromatic. DO not let it brown.
4. Add plain flour and cook on low heat until just changes color.
5. Add ยฝ cup of milk, stir until all the lumps are dissolved and add remaining milk.
6. Add salt, red chili flakes and black pepper.
7. Cook on medium flame, stirring constantly until desired thickness is reached.
8. Now add fresh cream, veggies and boiled pasta. Mix, cover and cook on lowest flame for 2 minutes.
9. White Sauce pasta is ready. Serve immediately.
10. Enjoy!
Quick Spicy Tandoori Pasta | Tandoori Pasta in Creamy Sauce
Ingredients
โข Paprika powder/Kashmiri red chili powder 3 tsp
โข Garam Masala 1/2 tsp
โข Coriander powder 2 tsp
โข Cumin powder 1 tsp
โข Mango powder 1 tsp
โข Dry fenugreek 1 tsp
โข Penne Pasta 400 gms
โข Butter 2 tbsp
โข Garlic cloves 2, chopped
โข Plain flour 3 tbsp
โข Milk 500 ml
โข Chili flakes 1/2 tsp or to taste (according to your spice level)
โข Tandoori spice mix as needed
โข Cheese 3/4 cup or more (I used mozzarella, you can use cheddar or parmesan too)
โข Salt to taste
โข Fresh cream 2 tsp
โข Fresh coriander 2 tbsp, chopped
โข Green chilies 1-2, chopped
Preparation
1. Boil 400 gms of pasta according to package instructions.
2. Run tap water through it to stop the cooking process. Drain and set aside.
3. In a bowl, mix together paprika powder, garam masala, coriander powder, cumin powder, mango powder and dry fenugreek. Store in an air tight container.
4. In a pot, heat butter and add chopped garlic. Fry until aromatic. Do not let it brown.
5. Add plain flour and cook on low flame until the flour changes color from white to off white but not brown.
6. Add 100-200 ml milk and whisk to get rid of the lumps. Once the mixture is smooth, add the remaining milk and cook until the sauce is thickened to your desired consistency.
7. Add chili flakes, tandoori spice mix (I added 2 tsp full), fresh cream, mozzarella cheese, salt, fresh coriander and green chilies. Mix until well combined. Add more milk if needed.
8. Add the boiled pasta and mix.
9. Quick Tandoori Pasta is ready. Serve immediately. Enjoy!
NOTE: If you want to prepare ahead of time, you can make the sauce and keep it covered. When its time to serve, just heat the sauce and add boiled pasta. Mix and serve immediately.
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