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      Penne in White Sauce

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      Time20 Min
      DifficultyIntermediate
      Serves2

      Over the years Italian cuisine has caught on the fancy of many chefs and nutritionists in India. Pizzas, pastas, lasagnes have been modified to suit the Indian palate and the wonders that have been bought to the dining table are just stupefying. Traditionally cooked in plain flour or maids, the Penne pasta tossed in white sauce is a guilty indulgence especially for those diet conscious people. Pen ... ne pasta is prepared and enrobed in a creamy white sauce freshly made and enjoyed as a main course with soups and salads. Kids love Penne in White Sauce and so do adults. There is something about the creamy pasta in white sauce that makes you forget all your woes. Creamy and comforting it packs up all the right elements to cheer us up instantly. But if you are among those seeking to tweak this recipe to suit the nourishment needs, then follow this recipe on how to make Penne in White Sauce at home. When making Penne in White Sauce, it is important to know that it is the white sauce that is the key ingredient. The Penne in White Sauce description given here modifies the white sauce traditionally prepared in plain flour, milk and butter. By substituting flour with atta, you can now serve Penne in White Sauce restaurant style that comes in a creamy, cheesy and smooth texture with the added bonus of a soothing flavour. By learning how to make Penne in White Sauce by following this recipe, you can now serve creamy, cheesy and luscious pasta that is a rollercoaster ride of taste with its combination of sauce, penne and vegetables.

      Nutrition Info. (per serving)

      ProteinFatCarbsFibre747 Cal747 Cal747 Cal747 Cal
      • 22gProtein
      • 444gFat
      • 70gCarbs
      • 11gFibre

      Ingredients

      Dry Grocery

      Atta

      Atta

      0.3 cups

      Penne Pasta Whole Wheat

      Penne Pasta Whole Wheat

      100 g

      Salt

      Salt

      1 pinch

      Refined Oil

      Refined Oil

      4 tablespoons

      Oregano Herbs

      Oregano Herbs

      1 teaspoon

      Bay Leaf

      Bay Leaf

      1 unit

      Cloves

      Cloves

      5 small pieces

      Dairy

      Parmesan Cheese

      Parmesan Cheese

      2 tablespoons

      Fruits & Vegetables

      Mushroom

      Mushroom

      50 g

      Onion

      Onion

      1 unit

      Other

      Pepper

      Pepper

      1 teaspoon

      Olive Oil

      Olive Oil

      1 tablespoon

      Garlic

      Garlic

      1 tablespoon

      Cow Milk

      Cow Milk

      2 cups

      Water

      Water

      3 cups

      Directions
      1
      BOIL PASTA
      2
      ONCE BOILED, DRAIN AND RUN UNDER WATER TO COOL IT DOWN WHICH WILL PREVENT IT FROM STICKING OR OVER COOKING IF USING IMMEDIATELY, ONCE COOKED, STRAIN AND USE.
      3
      CHOP THE GARLIC, SLICE THE MUSHROOMS. TAKE HALF ONION AND STUD WITH CLOVES INTO ONION AND BAY LEAF. KEEP A SIDE. TAKE A SAUCE PAN, ADD MILK AND ONION STUDDED WITH CLOVES AND BAY LEAF. BRING MILK TO A BOIL AND TURN OFF THE FLAME. STRAIN THE MILK OR REMOVE THE ONION STUD WITH A SPOON.
      4
      ON A LOW FLAME HEAT OIL, ADD WHOLE WHEAT FLOUR AND SAUTE UNTIL RAW FLAVOUR GOES OFF. (DO NOT BURN )
      5
      ONCE YOU SEE THE FLOUR IS TOASTED, GRADUALLY ADD MILK AND MIX CONTINUOUSLY TO AVOID LUMPS. ONCE THE SAUCE IS THICK REMOVE AND TRANSFER INTO A BOWL
      6
      IN A PAN HEAT OIL ON A LOW FLAME. ADD GARLIC AND SAUTE.
      7
      ADD THE MUSHROOM SLICES AND COOK. ADD PEPPER TO TASTE.
      8
      ADD THE SAUCE TO MUSHROOM. ADD SALT TO TASTE.
      9
      ADD COOKED PASTA AND MIX WELL. ADD OREGANO AND GRATED CHEESE. COOK FOR ANOTHER 1 MIN ON A LOW FLAME. THE SAUCE WILL GET THICK AND COAT THE PASTA.
      10
      TURN OFF THE FLAME AND TRASNFER TO A SERVING PLATE. GARNISH WITH SOME GRATED CHEESE. EAT OR SERVE HOT

      Success!

      We hope you had fun making it! Enjoy the meal.

      The Global Dish from Italy

      Globalisation and the internet revolution has shrunk the world borders. This has led to the easy availability of world cuisine and ingredients in our local markets. Once it was covered, we can now make it in our kitchen. All we need to do is watch the recipe, get the ingredients, and voila, we are the new master chef cooking international cuisine in our kitchen. White Sauce Pasta is one such dish we had relished in high-end restaurants but were always a bit scared to try at home. This native of Italy, with its flavourful taste and simple looks, won the Indian palate. However, it was always considered complex to cook at home. But, not anymore. With easy-to-follow recipes and readily available ingredients, we can now cook and relish it anytime at home. But, first a few details about the delicious dish.

      The Twisted ‘Pasta’ Story

      Pasta comes in varied shapes and sizes. The same is true for the stories behind pasta. Several legends are told about the history of this popular Italian food. A myth based on the writings of Marco Polo, a 13th-century explorer, claims pasta travelled from China to Italy. This myth is busted by National geographic, which states there are other writings of Marco Polo contradicting this. In his writing from 1270, Marco Polo talks about a soldier in Genoa, an Italian city owning a basket of “macaronis”. Al-Idrisi, a Muslim geographer, also writes in the earlier century about seeing pasta in Sicily. Several Italian writers claim pasta has been in Italy from the 4th century B.C. They base their claim by citing a tomb bearing relief of pasta-making equipment. However, several food historians believe pasta became popular in Italy during the 13th century due to the Mediterranean trading of the Middle ages. In the Renaissance period, pasta was a dish for wealthy people. However, by the late 17th century, it became a staple diet for everybody in Naples. The reason attributed to this localisation of pasta is industrial pasta production. During the 17th-century, mechanical press machines were developed that could easily produce pasta or noodles. With the machines, the pasta making cost came down, and its production quantity went up. So, mass production steered the consumption of pasta by everyone, not just the wealthy people who could only afford the handmade pasta earlier. The popularity of pasta is so widespread that there is a National Pasta Day in the U.S. to commemorate this delicious Italian dish.

      Penne for your thoughts

      Italy's culinary identity can be difficult to describe due to its varied palate and regional cuisine. However, pasta is an essential part of its gastronomical personality and comes in a wide range of shapes and sizes. Every region has its own pasta type, from ‘priest hats popular in the north to the ‘bridegrooms’ found in the south. Penne is one of the prominent pastas popular across the Italian peninsula. Penne, meaning ‘pen’ in English, is also known as ‘quills’, got its name from its pen or quill’s nib-like shape. One story claims penne originated in Liguria. Another story claims it originated from Campania, in the south of Italy. Though it originated in one region, due to its versatility, it spread throughout Italy and beyond. The cylindrical shape of the penne allowed the sauce to enter the pasta, making the dish more tasteful. Traditionally, it was used in recipes with tomato sauce or heavier meat. However, soon the creamy white sauce pasta recipe gained popularity. And now one can find penne pasta made with various flours and in different sizes and colours. So, red or white (sauce) Penne is always right.

      Few Saucy Facts

      There is a unique taste in the White Sauce Pasta that makes it stand out from the other pasta dishes. The unique taste comes from its white sauce. The white sauce or the béchamel sauce that forms the base of the white sauce pasta recipe is one of the “mother sauces” of French cuisine. As per some legend, this white sauce was invented by Louis Bechamel, a 17th-century financier who also held the honorary position of chief steward in France during King Louis XIV reign. Some other legends claim that the recipe of white sauce was brought to France from Italy in 1533. It is attributed to a beauty mask, “balsam” made from flour and water by the women of Florence. However, the first written recipe of béchamel sauce appeared in the book-The Modern Cook written by Vincent La Chapelle published in 1733. So if you are wondering how to make white sauce the traditional way, get hold of this book. Or just create your own recipe of how to make white sauce pasta. However, competing with the classic White Sauce Pasta is a tough job.

      Create your own Variations of the Classic Dish

      White sauce pasta is a versatile dish that can be easily adapted into numerous variations of the classic white sauce pasta recipe. Just tweak the white sauce pasta ingredients or cooking style of the white sauce pasta recipe. The consensus is that cooking chicken red sauce pasta is easier than making white sauce penne pasta. In fact, there are more searches for how to prepare white sauce pasta than any other pasta recipe. Unlike the chicken lasagna or veg lasagna complex recipe, penne white sauce pasta is simple to make at home with few readily available ingredients and enjoy the pasta with garlic bread. Just follow an easy white sauce pasta recipe to enjoy a delicious plate of mouth-watering pasta. Add a generous dose of cheese and enjoy cheesy white sauce pasta to perk you up on any day. You can also make your own white sauce pasta recipe Indian without the Italian seasoning, and it will still taste awesome. That’s the magic of this versatile dish. Hence, through thick and thin, pasta always wins. Finally, in a world awash with instant noodles, nothing can trump the deliciousness of a White Sauce Pasta. There is something magical about a warm helping of home-cooked White Sauce Pasta that no instant ramen or pasta can compete with. So says the increasing number of Google searches for how to make white sauce pasta at home. So just gather all ingredients and enjoy your white sauce pasta at home.

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