Mix Sauce Veggie Pasta

Pasta is bae, isn’t it. I love making different versions of it and keeping it interesting. I love eating various varieties and hope you catch all my recipes  – Red bell pepper – tomato pasta, Avocado-cashew pesto pasta,  fall special Pumpkin Mac and cheese, Spinach and walnut pesto pasta,

Yes, everyone in the house was divided on a creamy white sauce and a tangy red sauce pasta. And this divided house led to the one of my favorite – Mix Sauce or the pink sauce pasta. Necessity is the mother of all inventions, eh!  Though it might sound a bit weird but it does a great job of satisfying both the parties and satisfies everyone in the end.

Have a go at my mix sauce recipe and know for yourself!

PREPARATION TIME: 15 minutes
COOKING TIME: 35 minutes
SERVINGS: 2
DIFFICULTY SCALE: Medium

INGREDIENTS: 

For the white/bechamel sauce:

1. All-purpose flour or maida – 2 tablespoons
2. Butter – 25 gms ( you could use Olive oil for a healthy recipe)
3. Onion – 3 cloves
4. Milk – 1 1/2 cup
5. Cheese (grated) – 3/4 cup (you could use 1/2 cup for a healthy recipe)
6. Salt – to taste
7. Pepper – to taste

For the tomato or red sauce:

1. Tomatoes (steamed and de- skinned) – 4-5 large
   2. Onion (finely chopped) – 1 medium
   3. Garlic – 3-4 cloves
   4. Lemon juice – 1/2
   5. Red Bell Pepper (roasted and de-skinned) – 1
   6. Salt – to taste
   7. Pepper – to taste
   8. Sugar – 1/2 tablespoon
   9. Italian seasoning – 1 tablespoon
   10. Red Paprika (or dried chili flakes) – 1 tablespoon

For the pasta:

8. Pasta – 200 gm
9. Onion – 1 medium, finely chopped
10. Button Mushroom – 8-10, chopped
11. Red, yellow and green bell peppers – julienned
12. Olives – 4-5
13. Red chilli flakes
14. Olive Oil – for sautéing
15. Parmesan cheese – ¼ cup, grated
16. Salt – to taste

RECIPE:

Bechamel or White Sauce:

1. Add butter in a heavy bottom pan and allow it to melt.
2. Crush the garlic cloves and add to the melted butter. Allow garlic to brown a little.
3. Add 2 tablespoons of All Purpose flour or maida to it and stir till the flour starts changing color.
4. Slowly pour in the milk and keep whisking the mixture continuously.
5. Allow the mixture to thicken on low heat and then add salt, pepper and the grated cheese. Mix thoroughly and remove from heat.

Red Sauce:

1. Pressure cook tomatoes (1 whistle) and allow them to cool. Remove the skin.
2. Roast a red bell pepper directly over flame and remove its skin.
3. Puree the tomatoes and bell pepper and turn it into a smooth paste.
4. Heat a little olive oil in a pan and add crushed garlic cloves and onions to it till they start turning translucent
5. Add the tomato and bell pepper puree and allow it to come to a boil.
6. Once the sauce thickens up after 5-7 minutes, add lemon juice, sugar, salt, pepper, paprika, and the seasoning.

Pasta:

1. Take olive oil in a pan and add the julienned bell peppers.
2. Once the peppers start to cook slightly, add the mushrooms and add salt and chilli flakes.
3. Heat water in a big heavy bottom pan and add salt and a drizzle of oil. Add pasta to the pan and let it simmer for 10-12 minutes until it is al-dente.
4. Drain the pasta from the hot water into a colander.
5. Add the red and white sauces to the pan of veggies along with the cooked pasta and add grated parmesan and olives on top and serve hot.