~Indian Style White Pasta~

Indian Style White Pasta

White Sauce:

4 tbsp unsalted Butter

3 tbsp all purpose flour

1 cup milk or (1/2 cup milk+ 1/2 cup heavy cream)

1 tbsp sugar

Black pepper, oregano, Italian seasoning, red chili flakes and salt to taste

Optional (pinch of nutmeg)

1 cup boiled pasta

a mix of Green peppers, corn, colored peppers, Jalapeños, Broccoli(optional)

4 tbsp Chili oil for sautéing the veggies

Chili oil: 2 cups of EVOO (or any oil of your choice), 5 tbsp red chilli flakes, 1/4 cup fresh cut basil, 1/4 cup fresh oregano or (2 tbsp dry oregano), 1 tbsp rosemary, 1 tbsp thyme, 1/2 tbsp black pepper, salt to taste. -In a pan, add all the ingredients and simmer for 10 minutes. Store in an airtight glass jar. ( Great to use on breads, crackers or pizzas)

Heat a saucepan, keeping the flame on low, add the butter and let it melt.
Once the butter starts melting, add the flour and stir as quickly as possible to prevent clumps. (I use a sieve and add the sieved flour to prevent clumping.)
Stir frequently for 5 minutes and cook the flour until it turns a light, pale golden color. ( make sure it doesn’t turn brown).
Add the milk slowly by pouring it slowly and mixing the flour and milk mixture with a whisk to prevent clumps from forming.
Stir frequently while the mixture warms up on medium flame.
You can use a hand mixture(stick blender) to break apart the clumps and to get an even saucey texture.
Simmer the sauce on medium low until it thickens. (you can add 1/2 tbsp of flour+ 4 tbsp milk mixed together if the sauce is still runny after a while).
Once the sauce is thickened, add the seasonings and salt.
Add 2 tbsp grated Monterey jack cheese or white cheddar cheese. (optional) (you can save this step once you add the pasta)