It is a healthy recipe because it only has vegetables, it has no fats for a healthy diet.
Learn more about rebeca aragon
Ingredients6 portions
Preparation
First we are going to boil the fusilli with a clove of garlic, a pinch of fine herbs and a piece of onion in a saucepan, for 10 minutes.
For the sauce bechamel: We will put in a pan the 90 grams of butter and let it melt completely.
After the butter melts, pour the flour slowly until it is incorporated and form a homogeneous mixture without lumps.
After the mixture is without a group, pour the milk little by little, and move until there is a slightly thick sauce.
We cut the vegetables in julienne, and put them in a steamer and cook for 20 minutes steaming, so that they are firm.
Then we add the fusilli and the vegetables in a bowl and mix them.
Serve on a plate the fusilli with the vegetables, place the béchamel sauce and add salt to taste.
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