Tasty White Sauce For Pasta Recipes

CHICKEN MUSHROOM SPAGHETTI IN WHITE SAUCE RECIPE BY TASTY

Steps:

• Heat oil in a frying pan. Add onion and saute until translucent and fragrant. Add cooked chicken and cook until tender.
• Add 2 tbsp butter, then add flour and stir thoroughly, then add milk. Continue stirring over low heat until the mixture thickens.
• Add garlic, salt, pepper, and parsley. Then add mushrooms and continue to cook.
• Add the spaghetti and mix well.
• Transfer to a baking dish and top with grated cheese and a layer of breadcrumbs. Add remaining butter on top.
• Bake for 2-5 minutes until the top is slightly browned and cheese is melted. Enjoy!

WHITE SAUCE PASTA RECIPE

Steps:

• Boil raw pasta according to the instructions given on the package or follow following instructions; Take 4-5 cups water in deep sauce pan, bring it to boil over medium flame. When it start boiling, add 3/4 cup Penne pasta and 1/2 teaspoon salt.
• Boil them until al-dente (cooked but not very soft). It will take around 10-12 minutes. To check whether pasta is cooked or not, take one pasta in a fork and bite it. If it is little firm to bite, it is cooked. If it is too hard to bite, it requires more cooking.
• Transfer cooked pasta to a large colander and drain excess water.
• While pasta is cooking, heat 1/2 teaspoon oil in a pan or kadai over high flame. Add 1/4 cup chopped carrot, 1/4 cup chopped green capsicum, 1/4 cup chopped red capsicum, 1/4 cup chopped broccoli and salt.
• Stir and cook until veggies are little cooked but still crunchy, for around 2-3 minutes. Turn off the flame and transfer them to a plate.
• Heat 1½ tablespoons butter in the same pan or kadai over medium flame. Add 1/2 teaspoon finely chopped garlic and sauté for 30 seconds.
• Add 1½ tablespoons maida (all purpose flour).
• Stir continuously and cook for a minute.
• Pour 1½ cups milk little by little while stirring continuously with a whisk.
• Stir and mix for 1-2 minutes.
• Reduce flame to low. Continue stirring and cooking until mixture starts to thicken. It will take around 3-4 minutes depending on the size and thickness of the pan. When mixture starts to coat the back of a spoon as shown in the picture here, it means that it has started to thicken.
• Add 1/4 teaspoon oregano, 1/4 teaspoon red chilli flakes, a pinch of black pepper powder and salt.
• Mix well.
• Add sautéed vegetables and pasta.
• Turn off the flame. Mix well.
• Transfer it to a serving plate. White sauce pasta is now ready. Garnish it with grated cheese and serve while they are still hot.

SUPER TASTY WHITE SAUCE

Steps:

• Place the butter in a preheated suacepan and melt the butter down (on low heat).
• Once the butter is melted down add the plain flour.
• Stir well and cook the mixture of butter and plain flour which should go a bit lumpy and dry at this stage.
• Very important that you cook this well (2-4 minutes).
• Remove from heat and slowly, very slowly add the milk and stir in.
• The sauce should now be getting smooth.
• If it is lumpy you have been adding the milk to fast.
• Keep adding the milk until the desired thickness is achieved.
• Add the paprika for a bit of extra kick.
• Any other herbs or things like lemons can be added for a bit of extra taste.
• This sauce is used in my fish and white sauce and my tuna mornay recipes as well so look for them.

TASTY WHITE SAUCE FOR PASTA

Steps:

• Heat the milk and the butter (3 tablespoons butter will make it richer) on low heat until the butter melts and the milk starts steaming, stirring often.
• Add the salt and flour and continue to stir occasionally until the sauce reaches a light boil.
• Add the rest of the spices. Keep at it until the sauce boils down and is thick enough to cling to a spoon but is still liquid. The sauce thickens more as it cools.
• Let it cool down a little bit. Add it to the pasta and mix until they are well coated. Add Parmesan on top if you like.

WHITE SAUCE FOR PASTA

Steps:

• Melt butter and margarine in a saucepan over medium-low heat; stir in flour and bouillon until roux is well blended. Continue to cook and stir until thickened and lightly browned, about 5 minutes. Increase heat to medium and whisk water into roux until smooth. Stir in milk; cook and stir until thickened, about 2 minutes more. Season with white pepper.