Pasta la vista

“Life is a combination of magic and pasta.”

Comforting Pasta. Creamy Sauce. Amazing Taste.

What’s more to say. Oh yes, without any cheese!

I have always been a big fan of pasta. It might be my most devoured dish if I were not an Indian (and hence rice takes the cake!). But I am always on the lookout for new varieties of shapes and sauces that I can find. While a lot of people say that you can go only so much farther with vegetarian options, I think this one shatters those myths because of how good it is without any meat or even cheese. If that was not all, it’s insanely easy to make. I had read this recipe in one of the idle magazines at my dentist’s and I couldn’t wait to get home and try it, because up until that moment I thought that pasta was this exotic meal that I couldn’t replicate in my humble kitchen. But this changed that all and now I have a packet of pasta always at stand by for any hunger pangs without the guilt of cheesy gluttony too.

RECIPE
Feeds 4 hungry people

INGREDIENTS

• 400 grams of dried pasta (penne/rotini/fusilli/macaroni)
• 4 cups of milk
• 1 medium onion, roughly chopped
• 2 bay leaves, dried or fresh
• teaspoon black peppercorns
• 2 teaspoon garlic, finely minced
• 1 tablespoon butter
• 1 tablespoon flour
• ½ cup capsicum (green/red/orange/yellow), cubed
• ½ cup sweet corn, shucked
• 1 teaspoon oregano
• 1 teaspoon ground pepper
• 1 teaspoon red chili flakes
• 3 teaspoons salt
• 1l water, to boil

METHOD

1. In a pot, bring water to boil and add two teaspoons of salt. Once bubbling, add the pasta. Check for the label for the length of cooking time or cook for around 10 minutes till the pasta is al dente.
2. Strain the pasta, reserving a cup of the pasta water.
3. In a separate pot, heat the milk with onion, peppercorns, and bay leaves till simmering aromatically. Then strain to remove the spices.
4. In a pan, add butter and flour to make a roux. Stir till combined, dark, and frothy.
5. Add the minced garlic and cook for half a minute. Then slowly whisk in the infused milk, making sure there are no lumps.
6. Add the capsicum and corn along with the oregano, pepper, salt, chili flakes.
7. Once the sauce is thickened, add the pasta along with the starchy pasta water.
8. Stir till everything is coated and serve.

ADDITIONAL NOTES

1. You can use any kind of pasta although the shorter shapes work better for this sauce.
2. You can use any medley of vegetables as preferred.
3. You can add in some shredded cheese at the end for an even cheesier taste.
4. To make it vegan, substitute the milk for cashew milk and butter for olive oil.