Creamy, cheesy, and full of comfort! This Classic Bechamel Sauce Pasta gets its rich and velvety texture with the goodness of Olper’s Milk. A simple pasta recipe that’s perfect for a cozy, homemade meal. #FoodFusion ##HappyCookingToYou #FoodFusion #OlpersMilk #digitalammi
Ingredients:
Prepare Chicken
-Boneless chicken cubes 350g
-Kali mirch powder (Black pepper powder) ½ tsp
-Iodized Himalayan pink salt ½ tsp or to taste
-Lemon juice 1 tsp
-Olive oil 2 tbs
-Penne pasta 350g (boil pasta with salt until 70% done)
Prepare Classic Béchamel Sauce
-Olper’s Milk 3 cups
-Pyaz (Onion) ½ small
-Tez patta (Bay leaf) 1
-Laung (Cloves) 3
-Darchini (Cinnamon stick) 1
-Badiyan ka phool (Star anise) ½ piece
-Makhan (Butter) 60g
-Maida (All-purpose flour) 4 tbs
-Safed mirch powder (White pepper powder) ½ tsp
-Iodized Himalayan pink salt 1 tsp or to taste
-Jaifal powder (Nutmeg powder) ¼ tsp
-Mustard paste 1 tsp
-Cheddar cheese (Grated) 5-6 tbs
-Fresh parsley (chopped) as required
Direction:
Prepare Chicken
-In a bowl, add chicken, black pepper powder, pink salt, lemon juice, & mix well.
-In a wok, add olive oil, heat it, add chicken, mix well, sear on medium flame for 6-8 minutes or until light golden.
In boiling water, add pink salt, mix well, add penne pasta, mix well & boil on medium flame for 6-7 minutes until 70% done.
-Reserve 1 Cup of pasta water for later use & strain pasta then set aside.
Prepare Classic Béchamel Sauce
-In a saucepan, add milk, and bring it to a simmer.
-Stud half an onion with 3 cloves and secure a bay leaf onto it. Add the clove-studded onion to the milk in a saucepan. Add a cinnamon stick and star anise. Heat on a low flame until it starts to steam (do not boil). Let it steep for 10–15 minutes, then remove the onion and mix well. The infused milk is ready. Set aside.
-In a wok, add butter, let it melt & heat it.
-Add all-purpose flour, mix well, cook on low flame for 2 minutes.
-Add infused milk gradually ½ cup at a time, whisk well & simmer for 5 minutes or until thickens.
-Add white pepper powder, pink salt, nutmeg powder, mustard paste, cheddar cheese, mix well, cook on low flame for 2 minutes.
-Add boiled pasta, cooked chicken & reserve pasta water as required mix well and cook for a minute.
-In a serving dish, add prepared béchamel pasta, garnish with parsley & serve!
