White nuts and bolts pasta

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

240 calories, 9 grams fat

Course: Main Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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