White Sauce Pasta

Ingredients (16)

• ·cups Pasta
• ·teaspoon Salt
• ·tablespoons Butter
• ·teaspoon Oil
• ·cloves Garlic
• ·cup Capsicum
• ·cup Corn
• ·onion Onion
• ·carrot Carrot
• ·tablespoons All-purpose flour
• ·ml Milk
• ·teaspoon Black pepper
• ·teaspoon Chili flakes
• ·teaspoon Oregano
• ·tablespoons Fresh cream
• ·tablespoons Grated cheese

1. 1

   In a large pot, boil 2 cups of pasta in salted water for 8–10 minutes or until al dente. Drain and keep aside.

2. 2

   Heat 1 tbsp butter and 1 tsp oil in a pan. Add 2–3 cloves chopped garlic, then toss in ½ cup capsicum, ½ cup corn, ½ onion (sliced), and ½ carrot (julienned). Stir-fry for 2–3 minutes till slightly cooked yet crunchy.

3. 3

   In the same pan, melt 2 tbsp butter on low flame. Add 1½ tbsp all-purpose flour and sauté for 30–40 seconds till it turns light golden. Slowly pour in 500 ml warm milk, whisking continuously to avoid lumps. Cook until it thickens into a smooth creamy sauce.

4. 4

   Now add the boiled pasta and stir-fried veggies into the sauce. Mix gently so everything coats well in the creamy base.

5. 5

   Add ½ tsp salt, ¼ tsp black pepper, ½ tsp chili flakes, ½ tsp oregano, 2 tbsp fresh cream, and 2 tbsp grated cheese. Mix well till the cheese melts and sauce turns silky smooth.

6. 6

   Top with extra cheese, chili flakes, and oregano. Serve hot.