Ingredients

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For pasta boiling:

Water – as per requirement

Salt – 10 gm

Olive oil – 20 ml

Elbow pasta – 500 gm

 

For white sauce:

Milk – 300 ml

Butter – 30 gm

Flour – 30 gm

Salt – as per required

 

For cream sauce :

Olive oil – 10 ml

Chopped onion – 30 gm

Chopped garlic – 15 gm

Salt – 2 gm

Crushed black pepper – 2 gm

Thyme – 2 gm

Cream – 100 ml

Boiled diced carrots – 50 gm

Corn – 50 gm

 

For finishing:

Grated mozzarella cheese – 75 gm

Basil leaves – 2 nos

 

Method:

For pasta boiling:

In a non-stick pan boil water and in that add salt, olive oil, elbow pasta and boil it for 8-10 minutes.

 

For white sauce :

In a non-stick pan heat milk, and pour in bowl

In a same pan heat butter, and add flour and cook the mixture

Now add milk in this mixture and stir it properly. It shouldn't form any lump in sauce.

As sauce becomes thick  add salt, and a little bit of butter and keep it aside for 15 minutes.

 

For cream sauce :

In a saucepan heat olive oil, then add chopped onion, and saute the onion and then add chopped garlic and saute.

Add salt, crushed black pepper, thyme, and continue cooking

Now add cream, and cook for 2-3 minutes, then add boiled diced carrots, corn, and cook for 2- 3 minute.

 

For finishing:

In a cream sauce pan add grated mozzarella cheese, and cook till the cheese melts.

Now add white sauce and boil it for 1 minute then add boiled pasta and give nice mix

Pour the  pasta mixture on the baking tray and sprinkle some more cheese on top.

Bake it for 8-10 minutes at 180 degrees

Place pasta on a plate and garnish with fresh basil.

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