White Sauce Pasta

Volume

Quantities for 6-8 people.

Ingredients

- 500g fusili/penne pasta

  - water
  - 1 tbsp oil
  - 1 tsp salt
- 10 tbsp oil
- 10 cloves of garlic
- Vegetables of choice (parsley, 300g mushroom (inclusive of water in can) , 300g corn (inclusive of water in can) , 1 capsicum, 1 onion, 2 tomatoes, 300g green olives (inclusive of water in can) sun dried tomatos, red chilis)
- 2L of milk
- 6 tbsp butter
- 6 tbsp maida (all pupose flour)
- 4 tbsp chilli flakes (quantity as per personal choice)
- 6 tbsp pepper (quantity as per personal choice)
- 2 tbsp oregano (quantity as per personal choice)
- Salt to taste (quantity decided during cooking)
- 4 cheese slices

Other Requirements

- Sauce pan + Spatula
- Strainer
- Whisker/beater

Steps to Prepare

Video used for inspiration, covering most of the steps : white sauce pasta

1. Boil the Pasta

  1. Pour enough water in the suace pan to hold all of the penne pasta.
  2. Add 1 tbsp of oil and 1 tsp of salt into the water as it boils.
  3. Once the water begins to boil (little air bubbles visible), add the pasta to the water.

  4. After 10 minutes check if the pasta has been cooked (soft enough to cut through with spoon) (note that the pasta should look more golden yellow than the picture below when complete).

  5. Strain the water out and store the pasta in another container (not the sauce pan).

2. Saute the Vegetables

  1. Chop the vegetables into appropriate sized pieces (small enough to fit into a spoon/fork full of pasta, but not too fine).
  2. The total volume of vegetables can be decided as per personal choice. It is recommended that the total volume of vegetables should be around 1/4 the volume of the pasta (after boiling) (keep in mind veggies shrink in size after being sauted).
  3. Add 6 tbsp of oil to the sauce pan and allow the oil to get hot.

  4. Once the oil is hot, reduce the flame to the minimum and add the 6 cloves of chopped garlic.
  5. Before the garlic browns, and once the garlic smell becomes stronger, add the other chopped vegetables together (usually within 30 seconds of adding the garlic).
  6. Toss the vegetables around in the pan and saute them.
  7. The vegetables should all get wet with oil, and slightly cooked (no browning, but watery wetness should reduce) (in the picture below only mushrooms, garlic and parsley have been used, but more veggies can be added).

  8. Remove the vegetables from the sauce pan and put them away in yet another container.

3. Making the White Sauce

  1. Add 6 tbsp of butter to the sauce pan and allow it to melt, and spread it around the dish.

  2. Add 6 tbsp of maida and roast it well, until it forms a brownish liquid (the consistency in the picture below upto a more liquidy consistency will work).

  3. Add 2L of milk gradually (1.5 tumblers at a time x 4 times).
  4. Keep mixing and whisking the mixture thoroughly.

  5. First whisk thoroughly, until all lumps have been broken down and mixed.
  6. Then begin adding condiments and flavouring.
  7. Add condiments first to the extent recommended in the ingredients and keep incrementally adding (salt, pepper, chilli flakes, oregano) till the flavour is satisfactory.
  8. Add condiments first to the extent recommended in the ingredients and keep incrementally adding (salt, pepper, chilli flakes, oregano) till the flavour is satisfactory.
  9. Add parsley and torn up shreds of cheese (4 slices) and mix till cheese has melted.

4. Putting it Together

  1. Add the sauted veggies to the white sauce and mix thoroughly till uniformly distributed.
  2. Allow the veggies to also soak in the heat and reach the same temperature as the white sauce.
  3. Add the pasta the the sauce and mix thoroughgly, until all of the pasta has white sauce sread on it and through it.

Best served with garlic bread and white wine (chardonays are preferable). Provide chilli flaskes, oregano, pepper and tabasco along with serving.