Serves: 4
The veggies in this past that are well blended make it for a very creamy sauce as well as tasty. I used whole wheat pasta so it makes the meal mind smarter.
Ingredients for white Sauce
1 ½ tbsp butter
1 ½ tbsp flour
1 cup milk
Pinch of salt
Ingredients
375 g whole wheat pasta
1 tbsp olive oil
2 bell peppers diced ½ inch
3 zucchini
1 tsp kosher salt
½ tsp pepper
1 tbsp minced garlic
2 tbsp olive oil
½ cup water
4 fresh basil leaves
¼ cup oil
½ cup grated parmesan
250 grams mozzarella ½ cubed
2 tbsp grated parmesan
¼ cup shredded mozzarella
Directions
Make white sauce first by melting butter in saucepan and whisking in flour
Add salt and milk slowly while whisking. Whisk about 5 minutes until you have a creamy sauce
Set aside, this sauce can be stored up to five days in the fridge
Preheat oven to 390˚F
Make pasta per directions and save ½ cup of pasta water
Heat 1 tbsp oil in large wok style pan and sauté peppers until nicely toasty brown
Slice zucchini in quarter and cut into ½ inch slices
Add zucchini, salt, pepper, garlic, olive oil and water into pan
Cook on high for ten minutes and let mixture cool for 10 minutes
Blend mixture, basil and oil in blender until you have a smooth sauce
In a large bowl mix together cooked pasta, sauce and pasta water
Pour in white sauce, parmesan and mozzarella cubes and mix everything well
Pour into baking dish and sprinkle with parmesan and shredded mozzarella
Bake for 20 minutes and then broil for last 5 minutes
Serve with a side salad
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