Name: Penne pasta in white sauce with broccoli and mushroom recipe by Malathy C at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Broccoli florets – 1 cup; White buttoned Mushroom – 1 cup; Onion – 1 medium; Garlic – 3 cloves; Unsalted butter – 2 tablespoons; Whole wheat flour – 1.5 tablespoons; Whole milk – 3 cups; Italian mixed herbs – 1 tablespoon; Ground nutmeg – a pinch; Fine salt – 3/4 tablespoon (as per taste); Ground black pepper – 2 teaspoon (as per spice level); Dry Chilli flakes – 1 teaspoon (optional); Parmesan cheese – 3 tablespoons (as preferred); Black pitted olives – 6; Olive oil – 1 tablespoon; Penne Pasta – 400 grams; Olive oil – 1 teaspoon (for cooking pasta); Coarse salt – 1/2 tablespoon (for cooking pasta); Water – 4 cups (for cooking pasta)

Ingredients Serving: 4

Broccoli florets – 1 cup
White buttoned Mushroom – 1 cup
Onion – 1 medium
Garlic – 3 cloves
Unsalted butter – 2 tablespoons
Whole wheat flour – 1.5 tablespoons
Whole milk – 3 cups
Italian mixed herbs – 1 tablespoon
Ground nutmeg – a pinch
Fine salt – 3/4 tablespoon (as per taste)
Ground black pepper – 2 teaspoon (as per spice level)
Dry Chilli flakes – 1 teaspoon (optional)
Parmesan cheese – 3 tablespoons (as preferred)
Black pitted olives – 6
Olive oil – 1 tablespoon
Penne Pasta – 400 grams
Olive oil – 1 teaspoon (for cooking pasta)
Coarse salt – 1/2 tablespoon (for cooking pasta)
Water – 4 cups (for cooking pasta)

Instructions

Bring a pot with 4 cups of water to a boil. Add salt, olive oil and pasta.
Stir them well to avoid sticking to the bottom. Cook till tender; follow the packing instructions.
Once cooked, drain using colander and rinse in cold water to avoid further cooking.
Crush the garlic using mortar and pestle. Chop onion into thin slices.
Heat a cooking vessel with olive oil.
Add crushed garlic and sliced onions. Saute till onion becomes translucent.
Add broccoli florets and sliced mushrooms and stir well. Cover with lid and cook for 2 minutes.
After 2 minutes, create a well in the center with the wooden spoon.
Add butter to the center and let it melt. Add whole wheat flour to the melted butter.
Mix the butter and flour. Cook for 2 minutes or until raw flour smell disappears.
Pour whole milk and mix till there are no lumps.
Add mixed Italian herbs, grate a pinch of nutmeg, salt and ground black pepper. Stir well until combined.
Cook in a low-medium flame until sauce thickens, stirring occasionally.
Insert a spoon in the sauce and run a finger across the sauce. If the sauce doesn’t cross the line, it is said to be in right consistency. Turn off the stove.
Add pitted and sliced olives. Grate parmesan cheese and add pasta. Mix well.
Serve warm with a sprinkle of cheese and dry chilli flakes.

Similar Recipes