Pasta in Bechamel Sauce

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Italian Penne Pasta made with creamy white sauce with Italian Seasoning.

TIME: 20 MIN
CUISINE: ITALIAN
SERVES: 02

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ACTUAL AMOUNT REQUIRED

INGREDIENTS REQUIRED:
– 150 gm Pasta
– 300 ml Milk
– 1 Tbsp Flour
– 1 Tbsp Butter
– 1/2 Tbsp Salt
– Half Onion
– 1 Bay Leaf
– 2 Cloves
– Oregano (optional)

PROCEDURE:

  • Boil Pasta in Hot water to ALA-DANTE ( biting consistency)
  • Make Bechamel Sauce for the Pasta. For recipe of Bechamel Sauce CLICK HERE
  • After Making The sauce.Add the Pasta to a Pan with little olive oil and put sauce over it.

  • Cook it for further 3-4 minutes

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  • Add Oregano, Chilli Flakes and serve hot with Bread

To Know How To Boil Pasta Perfectly : CLICK HERE

How to make Bechamel Sauce

Bechamel Sauce is one out of the six mother Sauces of French Cuisine. Originated in Italy It is a thick white sauce made from white Roux and Milk. It is a base for various other sauces such as Mornay( bechamel with Cheese),Cardinal(bechamel with onion Puree).This sauce has a creamy taste and used in various dishes such as Cauliflower Mornay, Lasagne etc. A perfect Bechamel is clear white in color having a thick consistency and a creamy flavor.

INGREDIENTS REQUIRED FOR SAUCE:

  • 300 ml Milk
  • 1+1/2 Tbsp Butter
  • 1+1/2 Tbsp Flour
  • Half Onion
  • 2 cloves
  • 1 Bay Leaf
  • 1/2 Tbsp Salt

PROCEDURE:

1. Add Milk to a Pan and put it on flame. Wrap a Bay Leaf Over a half of Onion using 2 Cloves and Put it in the milk.Heat this till it becomes little hot (60-65°C)

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  1. Take another Pan and put it on Flame. Add Butter, Flour and saute it for 30-4o Sec to make white Roux.
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3- Add the hot Milk(removing the onion) in the Pan with Roux on medium flame and continuously whisk it so that it does not form any Lumbs

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Once It obtains a thick Sauce consistency, add salt to it and the final mixture obtained is
Bechamel Sauce.