Creamy Spinach and Corn Red Rice Pasta

Ingredients

• 200g Di Grano Red Rice Pasta

• 200g Spinach finely chopped

• ¼ Cup Sweet Corn, Kernels, Steamed

• ¼ Cup sliced Mushrooms

• 1 tsp Dried Rosemary

• 1 tsp Chili Flakes

• Salt to Taste

For White Sauce

• 2 tbsp Butter

• 2 tbsp Refined Flour

• 2 cups Milk

• 2-3 cubes grated Cheese

To Pre-Cook Pasta

• 1 ltr Water

• 1 tsp Salt

Cooking Instructions

• Bring a large pot of lightly salted water to a boil. Once the water starts boiling add in Di Grano Red Rice Pasta and let it cook for 9-10 minutes as per the packaged instructions.

• Strain the pasta and rinse under cold water until cool.

• To make the white sauce, heat butter in a pan. Once melted, add flour and stir continuously till the raw smell of flour goes away.

• Pour the milk little by little and stir continuously. Make sure it does not form any lumps. Cook until the mixture thickens. Add grated cheese and mix well.

• Add in chopped Spinach, Corn Kernels and Mushroom. Cook for 2 minutes.

• Season with salt, chili flakes and rosemary.

• Add in the pre-cooked pasta and mix well to coat the pasta evenly.

• If the sauce thickens, add a little reserved pasta water, if required.

• Garnish with grated cheese, oregano, chilli flakes and serve.