Ingredients:
Spaghetti: 200 gms
White sauce: 150 ml
Parmesan cheese: 20 gms
Onion and mushrooms : 50 gms each
Capsicum (green and red): 50 gms each
Garlic: 10 gms
Fresh cream: 10 ml
Olive oil :15 ml
Parsley: Few sprigs (chopped)
White pepper: A pinch
Salt: To taste
Method:
For white sauce:
Melt 30 gms of butter in a saucepan and add equal quantity of maida. Add 500 ml boiled milk while stirring. Add a pinch of salt, white pepper and grated cheese as sauce thickens.
Boil water, mix two teaspoons of oil, a pinch of salt and then add spaghetti. Cook for five minutes and cover with lid. Test spaghetti is well cooked by breaking a single strand that should reveal a small white dot in the centre. Strain in running water and set aside.
Cut onion, green and red capsicum into thin strips (juliennes). Heat olive oil in a pan. Sauté finely chopped garlic. Next sauté sliced mushroom and juliennes of onions and capsicum. Add white sauce, salt and pepper. Now empty spaghetti into pan after applying a little oil to ensure strands do not stick. Add cream and garnish with chopped parsley and grated parmesan cheese.
Chef C.Dinakaran is executive chef at the newly opened PL.A. Krishna Inn, opposite Central bus stand. With 30 years of experience gained at star hotels and a cruise liner, his forte is Continental cuisine.
