White nuts and bolts pasta

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Saute Recipe
Difficulty: Medium

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  • 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