How to make creamy white sauce pasta

Many modern people spend their days in a hurry, have irregular meals and almost always eat out. So below I will first introduce the method of making the dish of creamy white sauce tube noodles.

1. IngredientsBéchamel sauce• 40g butter• 40g all-purpose flour• some milk• 80ml heavy creamOthers• 2 servings of tube noodles (as marked on the package)• 10 asparagus tips• 3 white button mushrooms• 10g Grated Parmesan cheese• 20g butter• some broth (preferably chicken broth)• some refined sea salt• some freshly ground black pepper

2. Melt the butter in a sauce pan over medium heat until foamy.

3. Add flour and stir slowly and thoroughly. Stir-fry for a while until there is no dry powder in the flour and the mixture is golden in color. The butter dough lumps made in this step are called roux, which can be used as a thickener when making thick soup, giving the soup a more luxurious taste.

4. Note: after pouring in the milk, remove the pot from the heat source and stir carefully until the small pieces are dispersed. It is more convenient to use a whisk (manual) to stir.

5. Then reheat the pot to medium-low heat and stir until smooth and it falls down like a ribbon when lifted. If it is too thick, add milk and heavy cream and continue stirring. If it is too thin, increase the heating time to evaporate the water.

6. Take a larger soup pot, fill 3/4 of the pot with water, add 2 tsp of sea salt, heat until it is fully boiled, add the tube noodles, keep boiling on high heat, and cook according to the time specified on the package.

7. During this time, melt 20g of butter in another frying pan until it starts to foam.

8. Add mushrooms and stir-fry.

9. Until caramel color appears on all four sides.

10. Use a colander to blanch the asparagus tips in boiling water for 20 seconds, then cool in ice water for later use.

11. Put the tube noodles into the pot with fried mushrooms, pour in Béchamel sauce and broth and stir, then scoop in about 80ml of boiling noodle soup and quickly stir the whole pot of noodles evenly. This step is very, very important. The noodle soup can emulsify the sauce evenly and thoroughly, and the taste will be more sticky and smooth. Finally, add parmesan cheese, black pepper and salt and mix well until melted.

12. Garnish with the prepared asparagus and serve while hot.

After reading the editor’s introduction, are you very interested in this creamy white sauce tube pasta? Then don’t wait any longer and try it yourself right away.