Parboiled vegetables and pasta with a creamy white sauce prepared with milk, butter & wheat flour, Veggie Pasta In Roux recipe makes for a perfect lunch or dinner option. This colorful plate of assorted veggies and pasta will soothe your hunger pangs and satisfy your craving for a beautiful platter. So make it quickly and have a blast!

Ingredients

• Parboiled Pasta                                2 Cups
• Carrot, finely chopped                     1
• French Beans, finely chopped           1 cup
• Tomato puree                                  1 cup
• Red chili powder                              ¼ teaspoon
• Chicken Masala (optional)                1 teaspoon
• Mutton Masala (optional)                 1 teaspoon
• Salt                                                 To taste
• Whole Milk                                      2 Cups
• Black Pepper powder                       To taste
• Whole wheat flour                           1.5 tablespoon
• Cooking Butter                                 1 tablespoon
• Olive oil                                           1 teaspoon

Procedure

Note: You may use vegetarian Maggi Noodles masala or any other taste-maker of your choice in place of Chicken & Mutton masala.

1. Parboil (partially boil) or steam the vegetables. Drain and keep aside.
2. Heat olive oil in a pan. Add parboiled pasta, parboiled vegetables, tomato puree, spices and salt.
3. Toss well so that the pasta gets coated with the spices. Allow it cook in medium heat for 8 to 10 minutes.
4. Keep stirring occasionally to avoid pasta getting burnt at the pan surface.
5. For the Roux (White Sauce), put another pan on medium heat. Add milk, wheat flour, salt and pepper powder and whisk fast so that no lumps are formed.
6. Keep stirring until it reaches sauce consistency. Turn off the stove. Mix in the butter well.
7. Pour roux on top of the Pasta and serve hot in bowls.

Preparation Time: 55 mins

Serves: 1 – 2