Broccoli Cream Pasta Sauce

Name: Broccoli Cream Pasta Sauce
Yield: 1-cup
Cuisine: Indian
Ingredients: 6 - 7 Brocolli florets of; 1/4 cup corn boiled; 1 onion small chopped; 1/3 cup bell peppers finely chopped; 1 tbsp flour all purpose; 2 cloves Garlic of; 1 tbsps butter; 1 tbsps olive oil; Basil leaves; to taste Salt; to taste Chilly flakes; to taste Pepper; 1 cup water; 1/2 cup milk

pinksocks @cook_7828550

Broccoli appears to me like the tree of life, strong stem and clustered florets. Pasta seems to be an easy escape to fantasy. Pair up ingredients that look and taste fantastic and you have a dinner ready.

pinksocks @cook_7828550

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Ingredients

1-cup

6 - 7Brocolli florets of
1/4 cupcorn boiled
1onion small chopped
1/3 cupbell peppers finely chopped
1 tbspflour all purpose
2 clovesGarlic of
1 tbspsbutter
1 tbspsolive oil
Basil leaves
to tasteSalt
to tasteChilly flakes
to tastePepper
1 cupwater
1/2 cupmilk

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Steps

1

Boil 1 cup water and turn the flame to a gentle simmer. Add washed florets to the water and cover with a lid.
2

The florets will be tender when we insert a knife, in about 10-12 minutes. Keep one floret aside and cut it to small pieces
3

Pulse it all [with the water] in a mixer.
4

In a non stick pan, add butter and olive oil. Add the flour and cook it off for 1-2 minutes. Add the milk and stir continuously until well combined.
5

Tip in the broccolli paste and let it cook on a low heat.
6

In a smaller pan, heat 1 tsp olive oil. Cook off the onions and peppers together. They should only be slightly cooked. Season with salt, pepper and chilly flakes.
7

Add this mix, broccoli pieces and corn to the sauce. Season well. Store refrigerated in an airtight container once it cools down or add to boiled pasta.