White Sauce Vegetable Pasta

 

As I had mentioned in Pesto Pasta, White sauce pasta is my all time favorite. Whenever we go to Italian restaurant, we will usually order White sauce pasta. First time I had white sauce pasta in a restaurant called “Little Italy” in India. I was so addicted to this Creamy pasta. One of my friends told me the recipe for white sauce. After hearing that, I was surprised that 3 ingredients – butter, all purpose flour and milk making that wonder. Here is my version of white sauce pasta.

White Sauce Vegetable Pasta

Preparation Time : 15 mins | Cooking Time : 40 mins | Serves : 3

Recipe Category: Entree

Ingredients:

Rotini Pasta – 1 box (340 grams) I used 100 % Whole wheat pasta

Zucchini – 1

broccoli – 1

Black Olives – 1/4 cup pitted

Bell pepper – 1 , thinly sliced

Spring Onion – 4 strings

Garlic – 2 pods, peeled and minced

Olive oil – 1 tbsp

Grated mozzarella and cheddar – 1/4 cup (Parmesan is preferred, but we don’t eat that)

Butter – 2 tbsp

All purpose flour – 2 tbsp

Milk – 2 cup + 1/2 cup

Heavy Cream – 2 tbsp (optional)

Garlic powder – 1/4 tsp (optional)

Salt – as needed

Italian seasoning/ oregeno- 1 tsp (I used Italian seasoning)

Ground black pepper – as needed (According to your spice level)

Water – as needed

Method:

• Preheat the oven to 350 degree Fahrenheit
• In a large Saucepan, add water and salt, and let the water come to a boil while you prepare other ingredients
• Place Zucchini, bell pepper and broccoli in a oven tray, cook it for 10  – 15 minutes
• As soon as the water comes to a boil, add the pasta, stir and reduce heat to medium. Cook pasta as per the instruction given on the package and drain the water
• Add olive oil and butter in a frying pan. When it is hot, add the minced garlic, and saute for one minute. Then add spring onion and saute. Add all purpose flour and after a quick stir, add milk and whisk well to avoid lumps

• When it thickens after 2-3 minutes, add cooked zucchini, bell pepper and broccoli and gently stir to combine. Add Italian seasoning, garlic powder, salt and pepper

• Add the drained pasta to the sauce and gently mix together and add heavy cream.  Add grated cheese and switch off.  Serve hot

My Notes:

• Instead of preparing white sauce at home, you can also buy it from store
• Instead of baking vegetable you can also sauté them directly
• Add any veggies of your choice. Eggplant, peas, corn, spinach, cabbage etc can also be added
• I have used Rotini instead  penne or any variety of pasta can be used
• Instead of spring onion regular onion can also be used
• If you think the pasta is dry, add 2 tbsp of milk/heavy cream while serving

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Pesto Pasta

When it comes to pasta, White sauce pasta is my all time favorite. When we where in UK, one of Hubby’s colleague frequently brings Pesto pasta for lunch. After tasting that, Hubby always tells me to give it a try. Recently in our relative’s house, we had this for dinner. After tasting Pesto pasta I regretted why I didn’t try this recipe before. Pesto Pasta:

Preparation Time : 15 mins | Cooking Time : 40 mins | Serves : 3

Recipe Category: Entree

Ingredients:

Penne – 1 box (I used 100% whole grain)

Pesto – 3/4 Cup

Zucchini – 1 Small

broccoli – 1

Olives – 1/4 cup pitted

Yellow bell pepper – 1/2, thinly sliced

Spring Onion – 4 strings

Sun-dried Tomatoes – 6

Garlic – 2 pods, peeled and minced

Olive oil – 2 tbsp

Grated mozzeralla and cheddar – 1/4 cup

Salt – as needed

Italian Seasoning/Oregano – 2 tsp

Ground black pepper – as needed

Water – as needed

Method:

• Preheat the oven to 350F
• In a large Saucepan, add water and  salt, and let the water come to a boil while you prep other ingredients
• Place Zucchini, yellow bell pepper and broccoli in a oven tray, cook it for 10 mins in the oven

• As soon as the water comes to a boil add the pasta, stir and reduce heat to medium. Cook pasta  as directed on the package and drain the pasta

• Add oil to the pan, When oil is hot, add the minced garlic, and saute for one minute. Then add spring onion and pesto, saute for a min. Add oven cooked zucchini, yellow bell pepper and broccoli and gently stir to combine.

• Add the drained pasta to the vegetable/pesto combination and gently mix together.  Add grated cheese and switch off.  Serve hot

 My Notes:

• Instead of preparing pesto at home you can also buy it from store
• Instead of baking vegetable you can also saute them directly
• Add any veggies of your choice. Eggplant, peas, corn, spinach, cabbage etc can also be added
• I have used Penne instead  Rotini or any variety of pasta can be used
• Instead of spring onion regular onion can also be used

Glad to send this recipe for Kids Lunch Box ideas Contest of IndusLadies