White Sauce pasta
White Sauce Pasta, also known as Béchamel Pasta, is a rich and creamy Italian-inspired dish loved for its smooth, velvety texture and mild, comforting flavours. Made using a classic white sauce prepared with butter, flour, and milk, this pasta recipe is perfect for quick meals, family dinners, or special occasions.
Equipment
- 1 Pan
Ingredients
- 1 Cup Jowar pasta 250 ml
Vegetables
- 1/2 no Capsicum
- few Broccoli florets
- few Corn Kernals
White Sauce / Bechamel Sauce
- 1 tbsp Butter
- 2 tsp Wheat flour
- 5-6 no Garlic cloves
- 300-350 ml Milk
- 2 tsp Mixed
- 1 tsp Chilli flakes
- As req Salt
Instructions
- Take the required quantity of millet pasta and keep it aside.
- In a vessel, bring water to a boil. Add salt and then add the millet pasta.
- Cook until the pasta is just done. Avoid overcooking.
- Drain the pasta in a colander and rinse with cold water to stop further cooking.
- In a pan, heat butter and sauté finely chopped garlic until aromatic.
- Add wheat flour and roast lightly until it turns aromatic (do not brown too much).
- Add capsicum, steamed broccoli, and corn kernels. Sauté for a few minutes.
- Pour in milk gradually, stirring continuously to avoid lumps.
- Add cheddar and mozzarella cheese and mix until the sauce turns creamy.
- Add the cooked pasta and mix well so the sauce coats evenly.
- If the pasta becomes too thick, add a little more milk to adjust the consistency.
Notes
If the pasta becomes thick, add some more milk.