Créé avec l’IA
Spicy White Sauce Penne without Garlic
35 min 599 kcal par portion Moyen
Ingrédients
4 Portions
- penne pasta320 g
- low-fat milk800 ml
- unsalted butter40 g
- all-purpose flour40 g
- green chilies, finely chopped2 medium
- crushed red pepper flakes1 tsp
- black pepper1 tsp
- grated parmesan cheese100 g
- broccoli florets100 g
- sliced mushrooms100 g
- salt1 tsp
Instructions
- 1
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
While the pasta is cooking, steam or blanch the broccoli florets for 2-3 minutes until just tender. Set aside.
- 3
In a large saucepan, melt the unsalted butter over medium heat. Add the all-purpose flour and whisk continuously for 1-2 minutes to form a smooth roux, without letting it brown.
- 4
Gradually pour in the low-fat milk, whisking constantly to avoid lumps. Continue to cook and stir until the sauce thickens, about 5-7 minutes.
- 5
Add the finely chopped green chilies, crushed red pepper flakes, black pepper, and salt to the sauce. Stir well to combine.
- 6
Add the sliced mushrooms and cook for 2-3 minutes until they soften.
- 7
Stir in the steamed broccoli florets and grated parmesan cheese. Mix until the cheese is melted and the sauce is creamy.
- 8
Add the cooked penne pasta to the sauce. Toss everything together until the pasta is well coated with the spicy white sauce.
