Roasted Carrots & Mushroom Pasta In White Sauce Recipe
Yummy pasta with roasted carrots and button mushrooms in a white sauce with cream, cheese and flour. The best way to add vegetables into your meal is to add them in your pasta dish, this will not only be healthy but at the same time tastes delicious too. Serve it along with whole wheat rosemary bread.
Roasted Carrots & Mushroom Pasta in White Sauce is a wonderful, delicious dish that could be prepared in under an hour for dinner. It is filled with the goodness of button mushroom and roasted sweet carrots that is paired rightly with the pasta.
Serve Roasted Carrots & Mushroom Pasta In White Sauce Recipe with a hot bowl of Light And Creamy Broccoli Soup Recipe and a crusty bread like Whole Wheat Rosemary Focaccia Bread Recipe for a hearty and a sumptuous dinner. It makes a perfect dish for a small party.
Did you know: Carrots are an excellent source of vitamin A, vitamin C needs and iron. It is the antioxidant beta-carotene that gives carrots their bright orange color. Beta-carotene is absorbed in the intestine and converted into vitamin A during digestion. Carrots are also the powerhouse of fiber, vitamin K, potassium, folate, manganese, phosphorous, magnesium, vitamin E, and zinc.
If you like this recipe, try more pastas like :
- 200 gram Del Monte Farfalle Pasta
- 10 Button mushrooms , quartered
- 2 Carrots (Gajjar) , peeled and diced
- 2 tablespoons Olive Oil
- 1 tablespoon All Purpose Flour (Maida)
- 1 cup Milk
- 1/2 cup Fresh cream
- 100 gram Mozzarella cheese , grated
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon Dried oregano
- Salt and Pepper , to taste
How to make Roasted Carrots & Mushroom Pasta In White Sauce Recipe
To prepare the Roasted Carrots & Mushroom Pasta, boil the pasta as per the package instructions and keep it aside.
Next stir fry the mushrooms and carrots in a wok until well roasted and cooked. Season with salt and pepper to taste.
To prepare the white sauce, in a wide and heavy bottomed pan heat olive oil over medium heat.
Add the flour and stir well so that there are no lumps formed.
Stir in the herbs, milk and let it boil in a medium heat until the sauce thickens. Keep stirring it occasionally.
Once the sauce thickens stir in the roasted vegetables and allow it cook for a few minutes.
To this, add the grated cheese and fresh cream. Stir until all the cheese melts down.
When you are ready to serve, toss the pasta in the sauce, give it a quick boil once. Turn off the heat
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