Creamy Spinach and Corn Red Rice Pasta
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
2 tbsp Butter
2 tbsp Refined Flour
2 cups Milk
2-3 cubes grated Cheese
For White Sauce
To Pre-Cook Pasta
1 ltr Water
1 tsp Salt
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.