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Preparation Time : 30
Cook Time : 15
Total Time : 45
1 packet pasta or approx 250 gms
12 broccoli florets
half cup diced red cabbage
1 small capsicum cut them in cubes
1 small carrot thinly sliced
2 to 3 French beans
salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3/4 cup vegetable stocks
3/4 cup milk, or more, as needed
1/4 teaspoon garlic powder
1/2 cup heavy cream
1/4 cup freshly grated Parmesan
Some freshly chopped corainder leaves
In a large pot of boiling salted water, cook pasta . Within the last 2 minutes of cooking time, add broccoli ; drain well.
Heat olive oil in a large pan over medium high heat. cook all the vegetables and keep them aside.
Melt butter in the same pan over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in vegetable stocks and milk, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream and garlic powder until slightly thickened, about 1-2 minutes.
Stir in Parmesan until well combined, about 1 minute. If the mixture is too thick, add more milk as needed.
Stir in pasta, broccoli and cooked veggies. Gently toss to combine; season with salt and pepper, to taste.
Serve immediately, garnished with coriander leaves, if desired.
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