As an adult, I developed a taste for stuff that I almost always turned up my nose at as a child. Pasta is one of them. Considering how often pasta finds its way into our meals, it feels like my childhood must have been part of another life.
The inspiration for this dish comes from one of the baked dishes I tried almost a decade ago in Madras. It comes together very easily, especially if you always have a stash of processed vegetables in your freezer. For this recipe, I used the Whole Wheat Pasta from Fabindia. I've been hooked to this ever since I tried it for the first time.
1 cup Whole Wheat Elbow Macaroni
1 cup Spinach, chopped and steamed for 5-7 minutes
1 tbsp Butter
1 tbsp Flour
1 cup Milk
1/2 tsp Parsley
1/2 tsp Basil
1 tsp Chilli flakes
1/2 tsp Garlic Paste
Salt and Pepper to Taste
1 slice Low Fat Cheese
Boil the macaroni according to the instructions on the pack.
Heat the butter in a saucepan. Add the spinach and fry for a minute. Add the garlic paste, parsley, basil and chilli flakes and fry for another minute. Add the flour and fry without browning the flour. Add the milk and bring the mixture to a boil while stirring continuously. Add the cheese at this point and stir the sauce well. As the sauce thickens, add the salt and pepper. Add the macaroni and serve hot.
I served this with some garlic toast. A quick dinner. Simple, yet wholesome.