Socialite and restaurateur Vandana Upadhyay likes to whip up this dish
Ingredients
One cup shell pasta, penne or macaroni 1.5 cup chopped white button mushrooms, half cup green peas fresh or frozen One medium potato, carrot, bell pepper red, green or yellow 4-5 baby corns, one medium chopped onion, 2 small garlic pods(finely chopped) Two cups milk, 2.5 tbsp flour Half tsp dry oregano or basil or a mix of both 2/3 tbsp butter, olive oil, 2/3 tbsp grated cheddar cheese or regular cheese Salt and pepper
Method Boil veggies in a steamer, drain, chop and keep aside. Heat enough water in a pan with salt and a few drops of olive oil. When the water comes to a boil, add pasta and boil till cooked. Strain pasta and rinse with water. Drain and keep aside. In a pan, melt butter, add onions and garlic and sauté. Add mushrooms, stir and sauté till lightly brown from the sides. Keep on stirring and then add chopped bell peppers and sauté for 10 minutes. Add all-purpose flour and sauté for five minutes. Add boiled vegetables and sauté for another minute. Pour milk gently into a pan and keep stirring. Now, the flour will combine with milk and the sauce will start getting thickened slowly. Season with salt, pepper and oregano or basil. When sauce thickens, add boiled pasta. Stir well so that the sauce coats the pasta well. Switch off the burner and add some grated cheese and serve with some garlic bread on the side.
