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Recipe of Fusilli with Vegetables and Bechamel Sauce
Recipe

Fusilli with Vegetables and Bechamel Sauce

30 mins
10 mins
Low
10
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It is a healthy recipe because it only has vegetables, it has no fats for a healthy diet.
Learn more about rebeca aragon

Ingredients

6 portions
  • 300 grams fusilli pasta
  • 3 carrots
  • 3 zucchini
  • 90 grams butter
  • 5 tablespoons wheat flour
  • 1 liter milk
  • 1 clove garlic
  • 1 piece onion
  • 1 pinch fine herbes
  • salt, to taste

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.

PRESENTATION

You can decorate the dish with mint leaves.

TIPS

To avoid sticking the butter put a few drops of oil in the pan.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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