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Have you white tried pasta at restaurants and found it really bland sometimes? I like making it creamy, with lots of veggies and the right amount of seasonings to make this delicious! Also used wheat flour instead of all purpose flour and it worked beautifully! This will also be perfect to pack in your lunch dabbas/ tiffin boxes and good for meal prep too!
Heres the recipe;
1 Add 11/2 cups of penne pasta to boiling water with salt. Cook as per package instructions until Al dente. Save some pasta water.
2 To a pan, add 2 tsp olive oil on medium heat. Add 1/4 cup each of chopped yellow, orange and green bell pepper, zucchini and squash. Add salt, pepper, 1/4 cup steamed broccoli florets, 1/4 cup boiled corn. Mix well.
3 To the same pan, add 2 tosp butter on medium heat. Add 1 1/2 tbsp wheat flour and mix well. Roast for a minute and 1 1/2 cup whole milk while continuously stirring so that knots are not formed. Cook on low heat for 7-8 mins until sauce thickens.
4 Add 1/4 tsp each chill flakes, oregano and Italian seasoning. Add 7-8 fresh basil leaves, salt and 1/8 tsp black pepper. Grate 2 cubes of Amul cheese. Mix well.
5 Add the sautéed veggies, 12-14 halved cherry tomatoes, cooked pasta with 1/3 cup pasta water. Cover and cook for 5 mins on low heat. Garnish with fresh basil leaves and serve hot with a s side of toasted bread.
Thank me later 👋