Bechamel Tricolour Pasta

Bechamel Tricolour Pasta veg

From   Firangi Tadka
easy

Prep: 35 minutes

cook

Cook: 15 minutes

easy

Method: Easy

snack

Course: Pasta

Pasta

Type: Continental

Colourful, cheesy and delicious is the best way to describe this pasta dish

Ingredients

  • Bechamel sauce
  • Refined flour 5 tbsps
  • Milk 1 litre
  • Butter 5 tbsps
  • Salt to taste
  • Black olives, pitted to garnish
  • White pasta
  • Del Monte white spirali pasta, boiled 1 cup
  • Gouda cheese, grated 2 tbsps
  • Saffron pasta
  • Del Monte orangs spirali pasta, boiled 1 cup
  • Saffron, mixed with 1 tbsp milk few strands
  • Gouda cheese, grated 2 tbsps
  • Green pasta
  • Del Monte green spirali pasta, boiled 1 cup
  • Spinach puree 2 tbsps
  • Gouda cheese, grated 2 tbsps
  • Black pepper powder ½ tsp

Methods

  • To make Bechamel sauce, heat butter in a deep non-stick pan, add refined flour, mix and saute for a few minutes without letting the flour get coloured. Add milk gradually and whisk well so that there are no lumps. Add salt and cook till the mixture thickens.
  • To make white pasta, put ⅓ bechamel sauce, Gouda cheese, salt and boiled Del Monte spirali pasta in a bowl and toss properly.
  • To make saffron pasta, put ⅓ bechamel sauce, saffron mixed in milk, boiled Del Monte spirali pasta, Gouda cheese in another bowl and toss well.
  • To make green pasta, put the remaining bechamel sauce, spinach puree, Gouda cheese, black pepper powder and Del Monte spirali pasta in a 3rd bowl and toss well.
  • Arrange the three coloured pastas side by side in a serving platter, garnish with black olives and serve.