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White Sauce Penne Pasta

Name: White Sauce Penne Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: 2 cups ( 125 gms) penne pasta/ Penne Rigate; 1 tsp salt; 6 cups water; 1 Tbsp olive oil; for drizzling over cooked pasta; 1 ½ Tbsp unsalted butter; ¹⁄8 cup plain flour; 2 cups milk; ¹⁄8 tsp cayenne pepper powder / chilli powder; ¹⁄8 tsp nutmeg powder (freshly grated); ¹⁄8 tsp salt; 2 Tbsp olive oil; ¹⁄8 tsp minced garlic; 2 Tbsp red onion, diced; 2 Tbsp carrot, diced; 5-6 small florets of broccoli; 2 Tbsp red bell pepper (red capsicum), diced; 2 Tbsp green bell pepper (green capsicum), diced; 2 Tbsp frozen corn kernels, thawed; ¹⁄8 tsp red chilli/ pepper flakes - only if you like it a little spicy; ¹⁄8 tsp Italian mixed herbs; ¼ cup fresh pouring cream; 1⁄8 tsp -¼ cup grated cheese ( mild cheddar or mozzarella)

White Sauce Penne Pasta

For when the craving for something warm, creamy, and delicious hits! A hit with kids and adults, alike.

Click below for ‘Intro’ .

WHITE SAUCE PASTA

Ingredients:

penne pasta/ Penne Rigate		2 cups ( 125 gms)
salt		1 tsp
water		6 cups
olive oil; for drizzling over cooked pasta		1 Tbsp

For White Sauce:

unsalted butter		1 ½ Tbsp
plain flour		¹⁄8 cup
milk		2 cups
cayenne pepper powder / chilli powder		¹⁄8 tsp
nutmeg powder (freshly grated)		¹⁄8 tsp
salt		¹⁄8 tsp

For sauteed vegetables:

olive oil		2 Tbsp
minced garlic		¹⁄8 tsp
red onion, diced		2 Tbsp
carrot, diced		2 Tbsp
of broccoli		5-6 small florets
red bell pepper (red capsicum), diced		2 Tbsp
green bell pepper (green capsicum), diced		2 Tbsp
frozen corn kernels, thawed		2 Tbsp
red chilli/ pepper flakes - only if you like it a little spicy		¹⁄8 tsp
Italian mixed herbs		¹⁄8 tsp
fresh pouring cream		¼ cup
grated cheese ( mild cheddar or mozzarella)		1⁄8 tsp -¼ cup

Method:

Add the water (6 cups) to a large enough pot, for cooking the pasta. Add salt and bring to a boil.
Tip in the pasta. Give it a stir. Cook until al dente ( softened but retaining a chewy bite – nothing worse than overcooked pasta!).
Drain using a colander. Drizzle olive oil ( 1 Tbsp) over the pasta and toss lightly so that the pasta doesn’t stick together. Set aside.
To make the ‘White Sauce’. Add the butter to a saucepan and melt.
Once melted, add flour and stir briskly to make the ‘roux’. It should become smooth and foamy, but not turn brown in color. We need a light-colored roux, here. Maintain medium heat.
Pour in the milk and whisk so that there are no lumps.
On low to medium heat, keep whisking for 8-10 minutes. The sauce should thicken enough to coat the back of a spoon.
Now add the cayenne/ chilli powder, ground nutmeg, and salt. Remove from heat and set aside.
In a non-stick pan or skillet, heat the olive oil.
Add minced garlic and just when turning golden, add the diced onion.
Saute until the onions are soft. Remove any bits of garlic that become very dark.
Next, add the diced carrot, saute briefly, then add the broccoli florets.
After stirring briefly, add the red and green bell peppers as well as the thawed corn kernels. Stir through.
Add the prepared white sauce to the pan and stir well. Bring to a simmer.
Add chilli flakes(if using) and mixed herbs.
Now, return the cooked (oiled) pasta and toss through the sauce to coat uniformly.
You can always add some more bell peppers or frozen corn for a pop of fresh color, at this stage.
Once the pasta is nice and creamy, add the grated cheese. Wait for 10 seconds, then stir through till the cheese melts into the pasta beautifully.
Serve warm. Enjoy! ( serving suggestions, soup, and spicy fried chicken)