Vegetarian White sauce Pasta

Ingredients (1 cup = 250 ml)

For white sauce

For veggies

For pasta

Method:

• In a pan heat some olive oil, add minced garlic and sauté. 
• Now add finely chopped carrot, sauté for about 20 secs then add all bell peppers, broccoli,  mushrooms and boiled corn. 
• Stir and cook until veggies are little cooked but still crunchy. Turn off the flame and transfer them to a plate
• In low flame, heat butter in the same pan and add all purpose flour (maida), stir continuously and cook for a minute.
• Grate about a pinch of nutmeg and saute.
• Pour milk little by little while stirring continuously with the help of whisk, ensure no lumps should be formed to make a perfect sauce
• Stir and mix for about 2 mins and then add grated cheese and salt . Continue stirring and mixing until mixture starts to thicken
• While Sauce is getting ready let’s start cooking the pasta. Take 1ltr of water in a wide pan
• Add salt and vinegar and bring it to boil
• When water start boiling add wheat pasta and cook them until al-dente (cooked but not very soft). For me it took 6mins. To check whether pasta is cooked or not, take one pasta and bite it, if it is little firm to bite it is cooked. If it is too hard to bite, it requires more cooking or you can also cut the pasta into two half’s and check 
• On the other side Sauce is also ready, it took around 10 mins for the sauce to cook
• If you find the consistency too thick add some starch water of the boiled pasta.
• At this stage add veggies, chilli flakes, mixed herbs and crushed/ powdered pepper. Mix well
• Finally strain and transfer cooked pasta straight from the vessel to sauce pan
• Mix well and turn off the flame. 
• Transfer it to serving plate and serve hot 

Notes/Tips:

• We have added vinegar while boiling pasta reason being the acid in the vinegar and the residual heat from the cooking pasta make the noodles more absorbent so they'll really soak up the flavor from your dressing or sauce
• Do not add oil to your pasta cooking water. Oil is said to prevent the pot from boiling over and it may create a barrier while mixing the pasta with the sauce. The general consensus is that it does more harm than good. The best way to avoid sticking pasta from each other is to drain the cooked pasta directly from the pot to the sauce pan.
• Many people rinse their pasta after cooking it. The only thing this does is remove the starch that helps hold and absorb the sauce. Also the flavor of the pasta is washed away. When the pasta is al dente, drain it and directly transfer it to the sauce pan.

White sauce pasta Recipe Step-by-Step with Pictures:

• In a pan heat some olive oil, add minced garlic and sauté. 
  
• Now add finely chopped carrot, sauté for about 20 secs then add all bell peppers, broccoli,  mushrooms and boiled corn. 
  
• 
• Stir and cook until veggies are little cooked but still crunchy. Turn off the flame and transfer them to a plate
  
• In low flame, heat butter in the same pan and add all purpose flour (maida), stir continuously and cook for a minute.
  
  
• Grate about a pinch of nutmeg and saute.
  
• Pour milk little by little while stirring continuously with the help of whisk, ensure no lumps should be formed to make a perfect sauce
  
• 
• Stir and mix for about 2 mins and then add grated cheese and salt. Continue stirring and mixing until mixture starts to thicken
  
• While Sauce is getting ready let’s start cooking the pasta. Take 1ltr of water in a wide pan
  
• Add salt and vinegar and bring it to boil
  
  
  
  
• When water start boiling add wheat pasta and cook them until al-dente (cooked but not very soft).
  
• On the other side Sauce is also ready, it took around 10 mins for the sauce to cook
  
• If you find the consistency too thick add some starch water of the boiled pasta.
  
• At this stage add veggies, chilli flakes, mixed herbs and crushed/ powdered pepper. Mix well
  
  
• Finally strain and transfer cooked pasta straight from the vessel to sauce pan
  
• Mix well and turn off the flame.
   
• Transfer it to serving plate and serve hot