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2 Cups Parboiled Pasta
1 Carrot fine chopped
1 cup French Beans fine chopped
1 cup Tomato puree
Spices:
¼ teaspoon Red chilli powder
1 teaspoon Chicken Masala
1 teaspoon Mutton Masala
Salt as needed
For ROUX:
2 Cups Whole Milk
1 pinch of Salt
1 Pinch of Pepper powder
1.5 tablespoon of Whole wheat flour
1 tablespoon Butter
VEGETABLES: Parboil or steam the vegetables PASTA BOWL: Heat olive oil in a pan. Add parboiled pasta, parboiled vegetables, tomato puree, spices and salt to the pan. Toss it well so that the pasta gets coated with the spices. Allow it cook in medium heat for 8 to 10 minutes. Keep stirring occasionally to avoid pasta getting burnt in the pan surface ROUX Heat another pan. Turn to medium heat. Add milk, salt and pepper powder and whisk fast so that no lumps are formed. Keep stirring until it reaches sauce consistency. Turn off the stove. Mix in well the butter. Pour roux on top of the Pasta SERVING: Serve the Pasta coated with roux in bowls - See more at: http://www.yummyplatter.com/veggie-pasta-in-roux-white-sauce-recipe/
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1st Keep
 Meera_Kumar
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