Saturday, February 20, 2016

Bell Pepper Pasta in White Sauce

This is a simple and colorful pasta for kids
I did it using Elbow Macroni But you can use any variety


Ingredients
Part 1 
  • Elbow Macroni Pasta - 2 cups
  • You can use any type of Pasta
  • Water - 4 cups
  • Oil - little
  • Salt - a pinch

Part 2 - White Sauce
  • Butter - 1 tablespoon
  • Wheat flour - 2 tablespoon
  • Milk - 1 glass or 200 ml
  • Pepper powder - 1 teaspoon
  • Salt - 1/2 teaspoon (skip salt if you are using salted butter)
  • Any cheese variety - as required
Part 3 - Veggies
  • Olive oil - 1 tablespoon
  • Garlic - 4 nos
  • Green chillies - 3 nos
  • Onions - 2 nos (finely chopped)
  • Frozen Peas - as required
  • Red and Yellow Capsicum - 1 each (dice it into small cubes)
  • Ketchup - 2 or 3 tablespoons
  • Italian Seasoning - 1 teaspoon
  • Basil or Coriander leaves - for garnishing
Method
Step 1 - Getting Pasta Ready
  • Boil water in a vessel.Add oil and salt to it
  • Add pasta to it and cook till it is soft
  • Drain it under a colander
  • No need to wash under running water as this pasta variety will not stick with each other

Step 2 - Preparation of White Sauce
  • Melt butter in a sauce pan
  • Simmer the flame and fry wheat flour in it till the raw smell goes.It will look crumbled
  • Pour in the milk and stir it using a whisk to remove the lumps
  • Add pepper powder and salt.Mix well
  • Put cheese in it and stir well
  • Within 2 minutes you can see the mixture getting thick and creamy
  • Switch off the flame and let it cool
Step 3 - Bell Pepper Pasta

  • Heat olive oil in a kadai and fry garlic pods in it
  • Saute green chillies and onions
  • Add peas and cook till it is soft
  • Add bell peppers and fry it.Make sure it is crunchy
  • Pour in the white sauce prepared in step 2 and mix well
  • Add italian seasonings and salt.Mix and leave it for 2 minutes
  • Put the ketchup and mix well
  • Finally add the cooked pasta and mix it thoroughly
  • Leave it for sometime and garnish with basil or coriander leaves
  • Serve hot with any cheese