Roasted Vegetable Pasta In Creamy White Sauce
Here is a delicious pasta that is tossed in roasted vegetables and a creamy white sauce The pasta is made using Archana's Kitchen Quinoa Penne pasta that has zero maida and is high in protein making it a perfect addition for a healthy meal.
The Roasted Vegetable Pasta In Creamy White Sauce is a filling one pot meal made with rich and creamy white sauce which is tossed with penne pasta and soft roasted vegetables. This pasta is made using Archana's Kitchen Quinoa Penne Pasta that has zero maida and is made from Quinoa and Durum Wheat which is high in protein, fibre and minerals.
Serve the Roasted Vegetable Pasta In Creamy White Sauce with a slice of Cheese Garlic Bread and a glass of Red Wine Sangria Cocktail to enjoy your blissful Sunday dinner.
If you like pastas, you must try some of our other favorites
20 M
20 M
40 M
4 Servings
Ingredients
-
For white sauce
- 1/2 cup Britannia Cheese Spread - Asli Pepper
- 1-1/2 cups Milk , as needed
- 2 tablespoons Corn flour
- 1/2 Pack Quinoa Penne Pasta
- 1 Green zucchini , cut into 1 inch fingers
- 1 Carrot (Gajjar) , cut into 1 inch fingers
- 1 teaspoon Black pepper corns , coarsely pounded
- 1 teaspoon Mixed Herbs (Dried)
- Salt , to taste
- Red Chilli flakes , for adding to the spice
How to make Roasted Vegetable Pasta In Creamy White Sauce
To begin making the Roasted Vegetable Pasta In Creamy White Sauce, keep a saucepan filled with water over a medium heat.
Drop in the Archana's Kitchen Quinoa Penne Pasta and a pinch of salt and leave it to boil. Boil the pasta till it gets cooked until you get a biting consistency which is the al dente consistency
Strain the water from the cooked penne pasta and rinse it under cold water. Drain all the water and drizzle olive oil over the pasta so it does not stick to each other.
In a small bowl dissolve the a little milk and corn flour and mix to ensure there are no lumps. Keep aside.
In a sauce pan; add the remaining milk, cream cheese and corn flour mixture, along with a little salt, pepper and mixed herbs. Keep stirring continuously until the sauce is cooked and thickens.
Heat a sauce pan with oil, add chopped carrot and zucchini and roast them till the vegetables get cooked and become soft. Stir in the cooked white sauce and the pasta and toss together for 3 to 4 minutes until you get a creamy white sauce pasta.
Check for salt and adjust it according to your palate.
Once done, stir in the roughly torn basil leaves and chilli flakes for added taste.
Serve the Roasted Vegetable Pasta In Creamy White Sauce with a slice of garlic bread and a glass of sangria to enjoy your blissful Sunday dinner.
