Bechamel Tricolour Pasta

Bechamel Tricolour Pasta

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

Prep: 35 minutes

Cook: 15 minutes

Method: Easy

Course: Pasta

Type: Continental

Key Ingredients:

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.

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