White sauce pasta
The other pasta of Indian homes: penne in a creamy béchamel (white sauce) with cheese, sweetcorn, capsicum and carrot, seasoned with oregano and chilli flakes – a children's favourite. Jain homes make it without garlic, onion and carrot, and with some tomato sauce stirred in it becomes pink sauce pasta.
- 25 minTime
- 22 minHands-on
- 4Portions
- 20 gprotein per portion
- 580kcal per portion
Ingredients for 4 portions
- 300 gPasta, penne
- 4 clovesGarlic, finely chopped
- 1Onion, chopped
- 1Carrot, in small cubes
- 1Capsicum, green, in small pieces
- 100 gSweetcorn
- 1 tbspRefined oil
- 3 tbspButter
- 3 tbspMaida
- 600 mlMilk
- 60 gProcessed cheese (block or slices), grated
- 1 tspOregano
- 1 tspChili flakes
- to tasteBlack pepper
- to tasteSalt
Method
- Put a large pot of salted water on to boil. Finely chop the garlic, chop the onion and cut the carrot and capsicum into small pieces.
- Cook the penne in the boiling water until just done, 10–12 minutes. Drain, keeping a cup of the pasta water.
- Meanwhile heat the oil in a kadai or wide pan and sauté the garlic, onion, carrot, capsicum and sweetcorn on high heat for 4–5 minutes, until just tender but still crunchy. Tip them onto a plate.
- Melt the butter in the same pan on low heat, add the maida and stir for 1–2 minutes without letting it brown. Pour in the milk little by little, whisking all the time, and cook until the sauce is smooth and thick, about 5 minutes.
- Stir in the cheese, oregano, chilli flakes, pepper and salt until the cheese has melted.
- Add the vegetables and pasta and toss for 2 minutes, loosening with a little pasta water if the sauce gets too thick. Serve hot.
