Northeast Cuisine

Fresh vegetable pasta with white sauce

Food Material List

  • 1 Butterfly pasta 100g
  • 2 Mushrooms 50g
  • 3 Red pepper 50g
  • 4 Broccoli 100g
  • 5 Coconut milk for cocks 23 boxes
  • 6 flour 1 tablespoon

Operational steps

  • 1 Blanch red pepper, mushroom and broccoli into pieces and drain with super-cold water.
    Fresh vegetable pasta
  • 2 Cook pasta with 7g salt in 1 liter boiling water for 10 minutes, drain and drip a few drops of olive oil.
    Fresh vegetable pasta
  • 3 Pot 1 teaspoon olive oil, 1 tablespoon flour and stir-fry over low heat until yellowish.
    Fresh vegetable pasta
  • 4 Pour in 2/3 boxes of coconut milk, salt, pepper and mushroom essence. Mix coconut milk, fried yellow flour and seasoning with a spatula until no granules are found.
    Fresh vegetable pasta
  • 5 Open a small fire. Burn the coconut paste until it is thick and creamy. Turn off the fire when it is not open.
    Fresh vegetable pasta
  • 6 Spread a little olive oil in the pan, stir-fry mushrooms, red pepper and broccoli in the heat, add pasta and stir-fry slightly.
    Fresh vegetable pasta
  • 7 Pour in the fried white sauce and turn to a low heat and stir well before you leave the pan.
    Fresh vegetable pasta

Tips

1. The water, salt and boiling time of pasta can be adjusted according to the selected pasta varieties and instructions;
2. Red pepper can be peeled off with a soft peeling knife for better taste;
3. Fried flour must be slightly aired and then stir-fried with coconut milk after mixing;
4. Coconut milk should not be boiled to avoid fragrance loss. Taste.

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