White Sauce Pasta
, Serves 2
Creamy béchamel-coated penne with nutmeg, herbs, and optional cheese.
| prepPreheat a saucepan over low heat | ||||||||
| 30 g butter | Melt butter, whisk in flour | Stir constantly until pale golden | Pour in cold milk, stir constantly until smooth | Simmer on low heat until thickened | Remove from heat, season with pepper, nutmeg, salt | Drain, stir pasta into sauce with dried herbs | Stir in cheese if using, mix well | Serve garnished with fresh herbs |
| 8 g whole wheat flour (or 15 g all-purpose flour) | ||||||||
| 240 ml whole milk, cold or chilled | ||||||||
| ¼ teaspoon black pepper powder | ||||||||
| 1 generous pinch nutmeg powder (or grated nutmeg) | ||||||||
| salt, as required | ||||||||
| 950 ml water | Boil water with salt | Add pasta, cook until al dente | ||||||
| ¼ teaspoon salt (for pasta water) | ||||||||
| ¼ teaspoon dried oregano | ||||||||
| ¼ teaspoon dried basil | ||||||||
| ¼ teaspoon dried thyme | ||||||||
| 100 g penne pasta | ||||||||
| 5 g fresh herbs (parsley, chives, dill, or spring onion greens) | ||||||||
| 1 to 2 tablespoons / 15 to 30 g cheddar cheese, grated (or vegetarian parmesan, optional) | ||||||||
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