Full written recipe for Layered Red Sauce Pasta with Vegetables in White Sauce
Prep time: 10-15 minutes
Cooking time: 25-30 minutes
Serves: 4-5 people
For red sauce spaghetti
For boiling spaghetti
Water to boil
Salt to taste
Black pepper a pinch
For making red sauce
Tomatoes 6-7 medium size
Oil 2 tbsp
Garlic 5-6 cloves (sliced)
Onions 1 medium size (chopped)
Kashmiri red chilli powder 1 tbsp
Salt to taste
Tomato ketchup 2 tbsp
Oregano 1 tsp
Red chilli flakes ½ tsp
A pinch of black pepper
For boiling spaghetti, set water in a stock pot for boiling, add salt to taste, further add the spaghetti to the boiling water and cook for 10-12 minutes or al dente.
Strain the excess water and allow it to cool down.
Add dash of oil over the spaghetti and a pinch of black pepper powder & salt, toss well so the oil coats well to avoid from sticking to each other. Keep aide for later use.
For making red sauce, wash the tomatoes well and cut them in quarters, further transfer them in a grinding jar and blend the tomatoes into a purée. I’ve kept it little chunky, if you wish you can blend into a fine purée.
Set a sauce pan on low heat, add oil and sliced garlic, cook until the garlic starts to get some colour.
Add chopped onions and cook on medium flame until its translucent.
Now lower the flame and add, Kashmiri red chilli powder and cook briefly for 10-15 seconds.
Now, add the tomato purée, salt to taste and tomato ketchup, stir and cook on medium high flame, for 1-2 minutes, further cover and cook for 10 minutes on medium flame or until the tomatoes are cooked.
Now, add oregano, red chilli flakes and pinch of black pepper powder, stir and cook for a minute, homemade red sauce is ready.
Now, add the boiled spaghetti in the sauce and stir gently, keep aside for assembling.
For veggies in white sauce
For sautéed veggies
Oil 1 tsp
Garlic 1 tbsp (chopped)
Red chilli flakes 1 tsp
Baby corn 1/3rd cup
Carrot 1/3rd cup
Zucchini 1/3rd cup
Mushroom 1/3rd cup
Mixed bell peppers 1/3rd cup
Broccoli 1/3rd cup
Salt & pepper to taste
For white sauce
Butter 30 gm
Refined flour 30 gm
Milk 400 ml
Salt to taste
A pinch of black pepper powder
Oregano ½ tsp
Nutmeg powder a pinch
Processed Cheese 50 gm
For sautéed veggies, set a wok on medium heat, add oil, garlic and red chilli flakes, cook for 2-3 minutes.
Now, add baby corn & carrot and cook for 2-3 minutes, further add the remaining veggies, salt & pepper to taste, stir and cook for 2-3 minutes, sautéed veggies are ready keep aside to be added later in the white sauce.
For white sauce, set a pan on medium low heat, add butter and let it melt, add the flour and cook the flour for 2-3 minutes, remember not to burn the flour or changing the colour to brown, keep it light brown.
Further add, milk in 3 batches and make sure to whisk well while adding milk to make a lump free sauce.
Further add salt to taste, a pinch of black pepper powder, oregano and nutmeg powder, stir well.
Now add processed cheese and stir well until the cheese melts.
The white sauce is ready and now add the sautéed veggies in the sauce, mix gently and cook for 1-2 minutes. Keep aside for assembly.
Spaghetti in Red sauce
Veggies in white sauce
Red chilli flakes
As all the components are ready, its time to assemble, take a heat resistant utensil, do the first layering by filling spaghetti in red sauce half the way and top the remaining half with veggies in white sauce, grate processed cheese as per your willingness of having cheese, you can also grate mozzarella or any cheese of your choice. Sprinkle some oregano and red chilli flakes.
Now, bake them in a preheated oven at 180℃ for 10-12 minutes or until the cheese gets colour, you can bake them in a microwave oven as well using the grill + convection method or else bake them in a wok just the way we bake cake.
Once its baked, your baked spaghetti red sauce with veggies in white sauce is ready, serve them hot with some garlic bread on side.
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