peri peri pasta #shorts

For The Peri Peri White Sauce
2 tbsp butter
2 tbsp plain flour (maida)
2 1/4 cups milk
2 tbsp peri peri masala
3/4 cup grated processed cheese
1/4 fresh cream
salt to taste

Other Ingredients
1 tbsp butter
3/4 cup onion cubes
2 1/4 cups cooked fusillii
1 1/4 cups coloured capsicum cubes
1 tsp dried mixed herbs
1 tsp dry red chilli flakes (paprika)
1/4 cup diced mozzarella cheese
salt to taste
Method

For the sauted vegetables
Heat the butter in a broad non-stick pan, add the onions and saut on a medium flame for 1 minute.
Add the coloured capsicum and saut on a medium flame for 1 minute.
Add the mixed herbs, chilli flakes and salt and saut on a medium flame for 1 minute. Keep aside.

For the peri peri white sauce
Heat the butter in a broad non-stick pan, add the plain flour and cook on a slow flame for 1 minute, while stirring continuously.
Add the milk, mix well and cook on a medium flame for 2 to 3 minutes, or till the sauce thickens, while stirring continuously.
Add the peri peri masala, cheese, fresh cream and salt, mix well and cook on a medium flame for 1 to 2 minutes. Keep aside.

How to proceed
Add the prepared sauted vegetables, pasta, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
Sprinkle mozzarella cheese evenly over it, cover with a lid and cook for 1 to 2 minutes or till the cheese melts.
Serve immediately with garlic bread.



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