Penne pasta - 1 packet
Garlic - 3 medium pods
jalapeneos - 1 chopped ( please remove the seeds if making for kids..)
Carrot - 1/2 (cut in julians)
French beans - 8-9 (cut into 1" pieces lengthwise)
Mushroom - 7-8 cut in slices or even smaller pieces.
All purpose flour (maida) - 2 tbsp
MIlk - 1 cup
Vegetable broth - 1/2 cup (preferably Swanson - brand)
Shredded parmesan cheese - 2 tsp
salt to taste
Ground black pepper to taste
Italian herbs / Oregano - 2 tsp
fresh basil or parsley (optional)
Firstly boil the penne adding a bit of olive oil and salt....until al dente, drain and keep it aside.
Now, in a saucepan pour in some olive oil and toss in the garlic and jalapeneos, sautee them till slight brown in colour. Add in the carrot , beans and mushroom....and the vegetable broth ( this gives an extra punch to ur pasta .. i would advice u not to skip this....) and sautee it well till the vegetables cook well yet are crisp.
Now sprinkle the all purpose flour on the vegatble and mix them well... the flour will turn slightly yellowish in colour...thats okie.
Let the flour mix in well with the vegatbles....keep stirring for 5 minutes..... then pour in the milk.... see that the flour dissloves in the milk.... if u feel that the gravy is tightening before the flour dissolves or lumps are being formed... pour in a glass or 2 of water into it and keep stirring continuously.Now add the cheese and mix well.
When the maida is cooked and a kind of pasty and creamy gravy is formed put in the pasta. and mix well. Now add the salt , pepper and oregano.. mix it well .. let the pasta get coated with the gravy..keep adding water wherever needed... dont make the sauce too tight as anyways it gets a bit tight when it cools. Garnish with freshly chopped parsley.