Vegetable Pasta in a Creamy White Sauce
- Serves: 3
- Visits: 1778
Wonderful healthy and wholesome pasta dish!
• 3 cups homemade evaporated milk
• 4 tbsp ghee
• 4 tbsp whole wheat flour
• small bunch of collard greens or spinach
• 1 cup of fresh green beans
• 1 cups paneer cut into cubes
• 2 1/2 tsp salt
• 1 tsp pepper
• 1 tbsp dried oregano
*Homemade evaporated milk is whole milk that was slow cooked for an hour in order to evaporate the water leaving a thick and creamy milk that is great for savory dishes like this. It is basically unsweetened condensed milk.
First begin boiling the pasta. While the pasta is boiling chop up the veggies and place in a stove top steamer. If you do not have a steamer tool them just put about 1 inch of water into a pot and add the veggies. Steam cook the veggies for about 8 minutes or until fully cooked.
Next chop up the paneer in to cubes and pan fry them in a little ghee. Sprinkle some salt and pepper and cook until golden. Then set aside.
Time to make the sauce. Add 3 tbsp ghee and 3 tbsp wheat flour to a saucepan on medium flame. Combine nicely and cook for about 30 seconds. Then add the evaporated milk, salt, pepper and oregano. Cook and constantly stir until the sauce just begins to thicken. Immediately turn off the flame and set aside.
When your pasta is ready, strain and discard all the liquid. In a large pot add all the preparations together. The pasta, white sauce, veggies and paneer. Stir all together nicely. If you find that the sauce is too thick for you then you can add a little water until you get the right desired creaminess. Serve immediately!
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