Italian food in the U.S. has always been confusing to me. Apart from the cheese, marinara and pesto, I’ve seen very few Vegetarian Pasta options. Though I love Pasta, I have always craved for more flavours in it. Then, one day, my friend suggested a dish with vegetables and white sauce. This was served with bread in her house.
I learned the recipe for the “Veggie Au Gratin” and tried to infuse it with Pasta and trust me, my husband and I loved it.
1 tbsp - Butter
2 tbsps - Wheat Flour/ All purpose flour
½ cup - Milk
Corn nib lets
Pasta of your choice, olive oil, and Italian seasoning.
Heat the butter on low heat. Once it melts, add the flour and mix well. Once the flour becomes crumbly, add the milk and let it boil for while. Stir constantly. When the mixture thickens a bit, add salt and pepper. Mix well and remove from stove.
Boil pasta with a little salt in a pot. Once the pasta is done, drain the excess water and let it cool.
Chop the vegetables into small pieces. Sauté the chopped vegetables in olive oil; add salt and Italian seasoning. In a big pan, mix the cooked pasta, sautéed vegetables and the white sauce well. Preheat the oven at 350°F. Grease a baking dish with a little butter and pour the mixture in. Add grated cheese and bake for 10 – 15 minutes.Garnish with freshly ground black pepper or red chilli flakes.
Also, if you are using coarsely ground whole wheat flour, make sure your sieve it before using. Else the white sauce might get lumpy.