Chifferi Pasta In White Sauce

Pasta is a staple of Italian cuisine. Pastas come in various shapes and each shape has a name. There are 500+ pastas, but may be 10 to 12 are very popular. Pastas are cooked by boiling or baking. White sauce is a simple sauce prepared with butter, maida (plain flour) and milk. If you want to make the Bechamel Sauce also called basic white sauce (considered to be one of the mother sauces in French cuisine), then a half of an onion studded with 2 to 3 cloves and bayleaf are added to the boiling milk and strained before adding to the flour. Pasta can be served as a starter in small portion or as a main course with garlic bread and soup or salad on side.

Measurement: 1 Cup = 180 ml

Serves: 3 to 4

• Prepare white sauce and keep aside.
• Cook pasta as per the package instructions.
• Heat oil or melt butter in a pan.
• Add garlic and onion, stir fry till translucent.
• Add capsicum and stir fry for a minute.
• Add mixed herbs and pepper powder.
• Add mushrooms and stir fry till mushrooms are done.
• Add boiled carrots and corn.
• Add white sauce, stir well.
• Add cooked pasta and mix well.
• Add grated cheese.
• Serve hot.

• Boil milk and keep it aside
• Melt butter in a pan.
• Add maida to it and stir fry till it gives out aroma.
• Let it cool.
• Add boiled milk to it.
• Whisk it and bring it to boil by stirring continuously.
• Add pepper powder and salt, stir well.