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Main Ingredients | Penne Pasta, Fresh Basil |
Cuisine | Italian |
Course | Noodles and Pastas |
Prep Time | 16-20 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 200 grams penne pasta
- A few fresh basil leaves
- 8 medium tomatoes, chopped
- 1 tablespoon olive oil
- 1 bay leaf
- 1 medium onion, chopped
- ½ stalk celery,chopped
- 1 leek, chopped
- 2 cups vegetable stock
- 1 tablespoon butter
- 2 tablespoons whole wheat flour (atta)
- 1 cup skimmed milk
- Salt to taste
- 1 teaspoon white pepper powder
- 1 medium green capsicum,cut into ½ inch pieces
- 2 teaspoons dried mixed herbs
Method
- Boil penne pasta in three to four cups of water. Do not overcook. Drain, refresh in cold water. Drain and keep aside.
- Wash basil leaves and keep them in cold water to be used for garnishing.
- Heat olive oil in a pan and add bay leaf and onion and sauté till translucent. Add celery and leek and stir-fry for a two to three minutes.
- Add tomatoes and sauté. Add vegetable stock and cook on high heat for ten minutes, stirring occasionally.
- Reduce heat and simmer for about five minutes. Remove from heat and cool. Puree tomato mixture in a blender.
- Heat butter in a pan. Add whole wheat flour and cook on medium heat for two to three minutes, stirring continuously.
- Add skimmed milk, a little at a time, and stir continuously to avoid lumps. Cook on low heat till you get a thick sauce. Season with salt and white pepper powder.
- Stir in pureed tomato sauce, capsicum and boiled penne pasta. Heat thoroughly, add mixed dried herbs. Mix well.
- Serve hot garnished with basil leaves.
Nutrition Info
Calories | 1363 |
Carbohydrates | 228.9 |
Protein | 40.7 |
Fat | 31.6 |
Other Fiber | 17.94gm |
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