Penne Pasta in White Sauce :
Olive oil – 1 tbsp.
Garlic finely chopped – 1 tbsp.
capsicum – half each (you can use Red and yellow capsicum also)
Sweet corn – 1/3 cup
Black Pepper (freshly grounded)
Salt to taste
Oregano -3/4 tsp or to taste
For the sauce:
Butter – 2 tbsp.
use Maida/ all-purpose flour – 2
Milk – 1 cup (boiled and cooled)(milk ratio should be 10times of Maida & butter)
Salt and pepper to taste
Mixed Italian herbs (or) Oregano and dried basil
For the sauce:
In a pan melt butter, simmer and add all purpose flour/maida and stir continuously. Saute till it changes color slightly. Do not burn.
At this stage, add 1 cup of cold milk and stir continuously with a whisk to prevent formation of lumps.
When it starts thickening, add the remaining milk gradually stirring continuously with the whisk.
Bring it to boil, reduce the flame add pepper and herbs and salt to taste.
Cook for another few minutes, till it thickens slightly and remove from flame. (If it is too thick, you can add the water reserved while cooking pasta and heat again).
For the Pasta:
Boil the pasta and meanwhile Take another pan.
Heat oil in a pan, saute garlic for a few seconds, then add capsicum, corn. Cook uncovered till done. Do not overcook the vegetables. The vegetables should retain its crunchiness. Add boiled pasta and then white sauce to it. Mix all the ingredients for 2-3minutes.
Add oregano, salt and pepper powder to taste. Your pasta is ready to serve.