Monday, September 1, 2008

Baked Farfalle in an Alfredo Sauce

  1. Farfalle - 2 cups
  2. Red Onion - 1
  3. Bell (Green/Red/Orange/Yellow) Peppers - 1
  4. Garlic - 4/5
  5. Ginger - 1 tbsp
  6. Serrano Chilli - 2
  7. Potato - 1
  8. Carrot - 1
  9. Beans - 1 cup
  10. Peas - 4 tbsp
  11. Kernel Corn - 4 tbsp
  12. Salt - To Taste
  13. Crushed Black Pepper - To Taste
  14. Oil - 4 tbsp (Olive/Vegetable/Canola)
  15. All Purpose Flour / Maida Flour - 2 tbsp
  16. Butter - 2 tbsp
  17. Milk - 16 oz
  18. Mozzarella Cheese - 1/4 cup
Alfredo sauce...

Boiled Farfalle with Vegetables in the pan...

Farfalle, before baking...

Farfalle, after baking...

  1. Boil Farfalle with salt. When its done, filter the water and add 1 tbsp of oil to the farfalle and mix it well so that it doesn't get sticky
  2. For the alfredo sauce, put the butter in a pot and while its melting, add all purpose flour with salt and pepper. Mix it real well with the butter so that these don't remain as lumps.
  3. Add milk to this butter-flour mixture and keep stirring it. You'll see that the sauce will be become more viscous as you keep stirring it. Just get it to a tomato ketchup consistency and turn off the stove
  4. Microwave the cut carrots, potatoes, beans, peas & corn for like 4 to 5 minutes
  5. Add oil to the pan and saute onions, peppers chilli, garlic & ginger. Add the vegetables from microwave to this and keep frying it for a while
  6. Add the boiled faralle to this veggie mixture and stir real well. Add salt and pepper as necessary
  7. Now, transfer this to a baking dish and mix the alfredo sauce with it
  8. Garnish it with cheese and shove it in the oven, which I presume is preheated to 400F and ready!
  9. Done
Note: The "real" alfredo sauce needs cheese and parsley, so if you want to make it so authentic, your wish!

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