Ingredients:
8 cups of Knorr Penne Grano Duro Pasta
1 liter of milk
2 tablespoons of butter
2 tablespoons wheat flour
1 teaspoon of salt
1 teaspoon freshly grated nutmeg
1 cup canned Knor peas
1 cup of Knor canned corn
1 small carrot cut into cubes
1/2 diced onion
2 minced garlic cloves
12 cherry tomatoes cut in half
2 tablespoons of olive oil
2 tablespoons chopped parsley
1 tablespoon grated Parmesan cheese to finish
Preparation mode:
Place a large pan over low heat. Melt the butter, add the flour and stir until it looks like wet sand and lightly golden. Add the milk little by little stirring non-stop with a fouet.
Add salt and nutmeg. Cook for about 10 minutes without stopping stirring until it thickens. Turn off the heat and set aside. In another large pan, heat the oil. Give the carrot. Add the onion, garlic, peas and corn, sauté for 2 minutes. Add cooked pasta and bechamel sauce. Stir for 2 minutes to heat through. Turn off and finish with the chopped tomatoes, grated parmesan and chopped green smell.
Tip:
Replace vegetables with those you have at home or those you prefer, such as green beans, spinach, eggplant.
For a vegan version, buy eggless pasta and replace the bechamel with a cauliflower sauce.
It has a very similar texture, very delicate and slightly sweet. Just cook the cauliflower until it softens and beat it in a blender with a ladle of water until it becomes a very smooth cream, season with salt and nutmeg. In this version, do not add grated cheese.
Ingredients:
8 cups of Knorr Penne Grano Duro Pasta
1 liter of milk
2 tablespoons of butter
2 tablespoons wheat flour
1 teaspoon of salt
1 teaspoon freshly grated nutmeg
1 cup canned Knor peas
1 cup of Knor canned corn
1 small carrot cut into cubes
1/2 diced onion
2 minced garlic cloves
12 cherry tomatoes cut in half
2 tablespoons of olive oil
2 tablespoons chopped parsley
1 tablespoon grated Parmesan cheese to finish
Preparation mode:
Place a large pan over low heat. Melt the butter, add the flour and stir until it looks like wet sand and lightly golden. Add the milk little by little stirring non-stop with a fouet.
Add salt and nutmeg. Cook for about 10 minutes without stopping stirring until it thickens. Turn off the heat and set aside. In another large pan, heat the oil. Give the carrot. Add the onion, garlic, peas and corn, sauté for 2 minutes. Add cooked pasta and bechamel sauce. Stir for 2 minutes to heat through. Turn off and finish with the chopped tomatoes, grated parmesan and chopped green smell.
Tip:
Replace vegetables with those you have at home or those you prefer, such as green beans, spinach, eggplant.
For a vegan version, buy eggless pasta and replace the bechamel with a cauliflower sauce.
It has a very similar texture, very delicate and slightly sweet. Just cook the cauliflower until it softens and beat it in a blender with a ladle of water until it becomes a very smooth cream, season with salt and nutmeg. In this version, do not add grated cheese.
