It has been two years since our trip to Italy. Time flies! Though lately time has been passing rather slow for me. Being a new mom, the amount of time you spent with your little one (and the number of diaper change and feeding sessions) is not equivalent to days. It feels lot of time has passed but in reality it has been just two months!
Trip to Italy reminded my of this pasta I made for my mother in law. She wanted pasta in white sauce without cheese and with lots of veggies. I came up with non cheese version of alfredo sauce, added some dry spices and lots of veggies.
Pair this pasta with hasty hots for a change from traditional garlic bread pairing.
Pasta with veggies
Ingredients:
- 1 cup macaroni
- 1/2 cup green peas
- 1 medium carrot, chopped
- 1 medium bell pepper, chopped
- 1 medium onion, chopped
- 3 cloves of garlic, chopped
- 2 cups whole milk
- 2 1/2 tablespoons all purpose flour
- 1/2 teaspoon dry oregano
- 1/2 teaspoon dry basil
- 3 tablespoon unsalted butter
- Salt and pepper
Directions:
- Boil macaroni (or pasta of your choice) as per package instructions.
- In a pan melt the butter, add the onions and garlic and saute until the onions are softened.
- Add the chopped bell pepper and saute for another 10 minutes. Add the flour to the mix and cook for 4 to 5 minutes.
- Add green peas and carrots and cook for a minute. Note: I used frozen peas and carrots, let them thaw completely before cooking. If using fresh peas and carrots, make sure to boil them first.
- Pour milk in a gentle stream to the pan and keep on stirring. The flour will combine with the milk and you will see the sauce getting thick slowly.
- Season with salt, pepper, oregano and basil.
- When the sauce reaches to your desired consistency, add the cooked pasta. Stir well so that the sauce coats the pasta. Turn off the flame.
- If the sauce becomes too thick or lumpy, add some hot water or milk and thin the sauce.
Enjoy!
Hasty hots
Ingredients:
- 1 part Swiss
- 1 part jack
- 1.5 parts cheddar
- 4 green onions (or as much you like)
- Enough mayo to make it stick and be a little creamy
- Your favorite baguette
Directions:
- Shred all the cheese, finely chop green onions(both white and green part) and mix it in a large bowl.
- Add enough mayo so that everything sticks together. Start with small quantity of mayo and add more as per need. The mix should be spreadable.
- Adjust the oven rack to the top position and put the oven on broil(high).
- Cut thin slices of baguette, spread the cheese mix and place it on oven (and broil) safe baking tray.
- Bake for 2-3, until the cheese starts to bubble. Serve immediately.
