Ingredients

• 2 cups - uncooked pasta
• 1 cup - finely chopped vegetables (beans, carrots, cauliflower, peas, corn, spinach, broccoli, zucchini, tomatoes, onions etc.)
• 1 tsp - mixed herbs ( basil, rosemary, thyme and oregano)
• Chilli flakes to taste
• Salt to taste
• 1 tbsp - oil
• 1 tbsp - maida
• 2 tbsp - butter
• 1 cup - milk
• 2 cubes - cheese or slices of processed cheese or 2-3 tbsp - parmesan cheese

How to Make White nuts and bolts pasta

• Heat a dry pan and lightly roast the maida.
• Add butter and take off the heat. Mix well and keep it aside.
• It must resemble fine bread/biscuit crumbs.
• Add pasta to boiling water. Let it boil for 2 more minutes and take off the heat.
• The pasta will cook in the heat of the water and be ready by the time the sauce is ready.
• In case it becomes too soft before the other stuff is ready, drain water and pour 1-2 tsp of oil on the pasta.
• It'll prevent them from sticking.
• Heat oil and 1 tbsp butter in a large pan.
• Add onions. When it turns translucent, add other vegetables.
• Saute for a couple of minutes and add a cup of water.
• Mix 1-2 tbsp of milk to the maida-butter mix to make the white sauce.
• When vegetables are tender, add the white sauce.
• Add a cup of milk and stir well to avoid formation of lumps.
• If the sauce thickens too quickly, add more water.
• Add cheese, dried herbs and salt and continue heating for a couple of minutes.
• When sauce starts to thicken, add pasta and mix well.
• Cook for 2 minutes and take of the heat.
• Recipe courtesy: foodiliciousnan