SPAGHETTI WITH WHITE SAUCE

This is my adaptation of the Italian basic white sauce used for pasta and vegetables.

Basic white sauce, also known as 'salsa di bisciamella' is popular in northern Italian cooking. Its French name is 'bechamel sauce' and is used in pasta dishes like lasagna, spaghetti and fettucini or with fried, steamed or baked vegetables like potatoes, carrots, cauliflower, broccoli, eggplant, etc.

Basic white sauce is originally made from flour, butter, milk, salt and pepper. White sauce is sometimes referred to as 'creamy comfort food' because it is so easy to make and toss with your pasta. You will have a delicious, filling meal in twenty minutes.

Just as you regularly stock up your kitchen with ingredients for red spaghetti sauce, you may also want to stock up on ingredients for the white sauce too.

Ingredients:

1/2 kilo spaghetti noodles

White sauce:

1 c sliced mushrooms

1 c grated cheese

1 pack cream of asparagus soup powder (70 g)

1 big can evap milk (370 ml)

2 Tbsp spring onions for garnishing

salt, pepper

seasoning

4 pcs tokwa or 1 block tofu (diced)

1/2 c carrots (diced)

2 Tbsp red bell pepper (diced)

2 Tbsp green bell pepper (diced)

1/2 c frozen peas

2 Tbsp leeks

Procedure:

1. Add a little salt to diced tokwa. Fry, set aside.

2. Saute leeks in oil or butter. Add carrots and cook for a while. Add salt, pepper and seasoning.

3.Add red and green bell pepper, frozen peas and mushrooms. Mix and cook.

4. Pour evap milk, simmer then add grated cheese. Pour cream of asparagus soup powder dissolved in a little water. Let boil adding enough soup stock or pasta water to make a thick and creamy sauce. Remove from heat, add fried tokwa or tofu. Mix well. Serve with spaghetti noodles garnished with spring onions.

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