Pasta is definitely my weakness. I can hog onto a good plate of pasta at anytime of the day. Moreover, it is such a flexible dish to prepare and requires no fixed ingredients. The one I have made here is light on the palate and at the same time quite flavorsome as well. Also, over here I have prepared Alfredo Sauce with wheat flour. It is a healthier and an easier option and there are very less chances of lumps being formed while preparing the sauce. It was pretty weird for me to try it out with wheat flour for the first time, but surprisingly it tasted the same as the actual white sauce. Since then, I prefer to make white sauce the way I’ve mentioned below. Hope you all give it a try. 🙂
This is what you will need:
2 cups uncooked durum wheat pasta
3 green chillies
2 medium-sized onions
6-8 cloves of garlic
1 green bell-pepper finely chopped
Thinly sliced black olives
¼ cup wheat flour
2 tbsp butter
2 ½ cups milk
Freshly ground black pepper
A pinch of nutmeg powder
Salt to taste
1 tbsp olive oil
- Add green chillies, 1 onion and garlic into a mixer grinder and blitz with a tbsp of water. Form a paste.
- To prepare white sauce melt butter in a non-stick pan. Add wheat flour and mix continuously for 5-6 minutes on a medium flame.
- Pour milk and stir. It will gradually begin to thicken. Add nutmeg powder, black pepper, salt to taste. Add Parmesan cheese.
- In another pan, heat olive oil. Add green chili paste and cook for 5 minutes on a medium flame.
- In the meantime, add pasta to boiling water and cook al dente. Click here for tips and tricks.
- Add onions and saute. Add bell-pepper and pour in your white sauce. Add olives.
- Lastly, add in your cooked pasta and mix well. Give it a taste. Serve hot.
Note: If you feel pasta has gotten too dry, add more milk, seasoning and cheese if you please. 😉