Wheat pasta in a creamy white sauce, loaded with crunchy vegetables.
Ingredients for the vegetables
- Broccoli: 1/2 cup
- Green zucchini: 1/4 cup
- Red, green and yellow bell peppers (shimla mirch), cut into cubes: 1/2 cup
- Baby corn: 1/4 cup
- Onion, cut into cubes: 2 tsp (optional)
- Fresh corn kernels: 1/4 cup
- Green peas: 2 tsp
- Salt: 3/4 tsp, or to taste
- Olive oil: 2 tsp
- Red chilli flakes: 1 tsp
- Black pepper: 1/2 tsp
- Basil leaves: 7–8
- Wheat pasta: 1 cup (any type of pasta can be used)
- Grated cheese: 1/4 cup (optional)
Cooking the vegetables
Cut all the vegetables as shown in the picture. Heat the olive oil in a heavy-bottomed pan. Add the vegetables one by one, stirring. Cover and cook for 5 minutes. Do not overcook them; let them stay crunchy. Add the salt, red chilli flakes and black pepper, mix well and set aside. Tear the basil leaves by hand over the vegetables.
Ingredients for the white sauce
- Wheat flour: 2–3 tsp
- Butter: 1 tsp
- Milk: 2 cups
- Salt: 1/2 tsp, or to taste
- Coarsely ground black pepper: 1 tsp
- Mixed herbs: 1 tsp
Making the sauce and pasta
- Melt the butter in a heavy-bottomed pan. Add the wheat flour and sauté for 2 minutes on low heat. The colour should not change.
- Add the milk a little at a time, whisking continuously. The sauce should be smooth, without lumps. Add as much milk as needed for the consistency you like.
- Add the salt, black pepper and mixed herbs and mix well.
- Add the cooked pasta and the half-cooked vegetables to the white sauce and mix well.
Garnish with grated cheese and serve this delicious pasta hot.
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