Fusilli in white sauce

Servings: 2

Ingredients:

Content	Quantity	Comment
Tri-color Pasta	2 cups	You can use pasta of your choice
Milk	½ cup	More if required
Salt	To taste
Broccoli florets	1 cup
Onions / spring onions	2-3 tbsp
Fresh Basil leaves	3-4 tbsp	You can use dried basil leaves too
Black olives	2-3 tbsp
Fresh cream	200 ml / 1 cup
Dried Mixed herbs / Oregano	1-2 tsp
Garlic herbs	1 tsp	Optional
Grated Processed Cheese	25 grams / 2 cubes	I use Amul cheese. You can use any cheese of your choice. (Optional)
Water	To cook
Olive oil / Butter	2-3 tbsp
Corn flour	1 tbsp

Method:

Heat water with salt and bring it to a boil. Add broccoli and cook for 2-3 minutes. Drain and run cold water through it. Set aside.

                 

Heat water with salt and 1 tbsp of oil and once it starts boiling add pasta and cook till soft. Drain, run cold water through it and set it aside.

                 

Heat olive oil / Butter in a pan. Add chopped onions / spring onions, a pinch of salt, and saute till translucent. Add the chopped basil leaves and saute once. Mix corn flour in 1 tbsp of water making sure no lumps are formed. Add this mixture to the pan and mix well. Add milk and mix well. Keep stirring till a light thick gravy starts forming.

                 

                 

Add the fresh cream and grated cheese and mix well. Keep stirring so that no layer forms on the top. Add cooked broccoli, olives, and mix.

                 

Add the seasonings (dry herbs) as mentioned or any of your choice. Adjust salt and cook for 2-3 minutes more.

                 



Pour the white sauce on the cooked pasta in a plate.

                 


Serve hot.