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Penne in Bechamel Sauce With Vegetables

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Penne in Bechamel Sauce With Vegetables

O Penne ao Molho Bechamel Com Legumes é uma massa fácil e rápida de fazer, que promete agradar a qualquer paladar – inclusive dos pequenos. Read more


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Tempo de preparo

25 min(s)


4 servings

João Pedro

  • Ingredients
  • Recipe
  • tablespoons of butter2 tablespoon
  • tablespoons of wheat flour2 tablespoon
  • Milk1 l
  • Salt1 teaspoon
  • freshly grated nutmeg1 teaspoon
  • penne grano durum8 cup
  • Olive Oil2 tablespoon
  • small carrot cut into cubes1 unit(s)
  • small onion, diced1 unit(s)
  • minced garlic cloves2 unit(s)
  • canned peas1 cup
  • Canned corn1 cup
  • Cherry tomatoes cut in half12 unit(s)
  • grated parmesan cheese to finish1 tablespoon
  • chopped green scent2 tablespoon
  1. 1 Place a large pan over low heat. Melt the butter, add the flour and stir until it looks like wet, slightly golden sand.
  2. Add the milk little by little, stirring constantly with a whisk (egg beater). Add the salt and nutmeg.
  3. Cook for about 10 minutes without stopping stirring until it thickens. Turn off the heat and set aside.
  1. Dough preparation method
  2. Prepare the pasta according to package instructions. Reserve.
  3. In another large pan, heat the olive oil. Brown the carrot. Add the onion, garlic, peas and corn, sauté for 2 minutes.
  4. Add the cooked pasta and béchamel sauce. Stir for 2 minutes to heat.
  5. Turn off and finish with the cut tomatoes, grated parmesan and chopped green chilli.
  1. Give your touch
  2. You can replace the vegetables with whatever you have at home or whatever you prefer, such as green beans, spinach, eggplant.
  3. For a vegan version, buy an egg-free pasta and replace the béchamel with a cauliflower sauce. It has a very similar texture.
  4. Just cook the cauliflower until it softens and blend in a blender with a ladle of water until it becomes a smooth cream, seasoning with salt and nutmeg.

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