Classic Béchamel Sauce Pasta Ramzan Special Recipe By Food Fusion

Classic Béchamel Sauce Pasta Ramzan Special Recipe By Food Fusion

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

Written recipe: https://bit.ly/4cHnEgT

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Classic Béchamel Sauce Pasta
Serves: 4-5
Recipe in English

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!