Fusilli with Vegetables and Béchamel Sauce

rebeca aragon
rebeca aragon
It is a healthy recipe because it only contains vegetables and has no fats for a healthy diet.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 300 grams fusilli pasta
  • 3 carrots 3 carrots
  • 3 zucchinis 3 zucchinis
  • 90 grams unsalted butter 90 grams unsalted butter
  • 5 tablespoons wheat flour 5 tablespoons wheat flour
  • 1 liter cow's milk 1 liter cow's milk
  • 1 clove garlic 1 clove garlic
  • 1 piece onion 1 piece onion
  • 1 pinch fines herbs 1 pinch fines herbs
  • salt , to taste salt , to taste
Preparation
30 mins
10 mins
Low
  • First, we will boil the fusilli with a clove of garlic, a pinch of dried herbs, and a piece of onion in a pot for 10 minutes.
  • For the béchamel sauce: We will put 90 grams of butter in a pan and let it melt completely.
  • After the butter has melted, we slowly pour in the flour until it is incorporated and forms a smooth mixture without lumps.
  • Once the mixture is lump-free, we gradually pour in the milk and stir until it becomes a slightly thick sauce.
  • We cut the vegetables into julienne strips, place them in a steamer, and steam them for 20 minutes to keep them firm.
  • Then we add the fusilli and the vegetables in a bowl and mix them.
  • We serve the fusilli with the vegetables on a plate, add the béchamel sauce, and sprinkle with salt to taste.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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