Saturday 27 December 2014

Veggie Pasta Supreme

Indian gastronomy is an amalgamation of various regional cuisines. Moreover, we have made Indian cookery richer by adapting special delicacies from outside the country in to our cuisine. In modern times, western and Chinese dishes have become popular among city folks, as they offer variety to home cooking. Of these dishes, pastas are easy to make and they are also considered trendy! Opting for a change, I often end up making pastas on holidays. Well, today let me share one more pasta recipe with you. This recipe does not require baking.

Ingredients: (Serves three)
Spirali – 2 teacups or 400ml measure
Mixed vegetables* – 2 teacups or 400ml measure
Onions – sliced, 2 no
Garlic – 3 pods
Mace powder – ½ teaspoon
Salt – to taste
Green chilli paste – 1 teaspoon
Olive oil – 2 tablespoons

*You may use potato, carrot, French beans, cauliflower, capsicum and green peas in desired combinations.

For the white sauce:
Butter – 2 tablespoons
Maida (All purpose flour) – 3 tablespoons
Milk – 2 teacups or 400ml measure
Salt – to taste
Pepper – ¼-½ teaspoon (adjust to taste)
Cooking cheese – grated, 1 tablespoon (optional)

Note: You may avoid cheese if you are calorie conscious.

Veggie Pasta Supreme

Method - How to make white sauce: Boil milk and allow it to cool. Heat butter in a kadai, add plain flour and mix it well in melted butter. Sauté the flour till it turns light brown in color. Switch off the stove and allow it to cool. Add milk to the flour and mix very well without lumps, preferably using a hand blender. Now add salt and pepper. Mix well. Cook on low flame stirring continuously till the sauce thickens. Add the grated cheese and mix well. Switch off the stove. Your white sauce is ready.

How to make pasta: Boil one liter of water in a wide mouthed vessel. Add pasta and required salt to the boiling water. Continue to cook on medium flame till the pasta is cooked, but still firm. Do not cook the pasta very soft. Drain the hot water and run the pasta through cold water. Drain, toss with 2 teaspoons of cooking oil and keep aside.

Cut the vegetables into 1” long pieces. Separate cauliflower florets and slice the onions. Heat olive oil in a kadai/wok; add sliced onions and garlic pods, and sauté till the onions start to brown. Now add the vegetables and required salt. Cover and cook on low flame till the vegetables are done.

Add in green chilli paste and mace powder to white sauce. Now add cooked vegetables and pasta. Mix well. Cook on low flame for a few minutes. Switch off the fire and serve hot with cutlets, tomato ketch up and potato chips.

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