Breakfast/Tiffin items / Fun Food / Pasta

White Nuts & Bolts Pasta

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I love pasta. That is, I love red sauce pasta. I love tangy flavours, always have. I’m not particularly fond of creamy stuff. I prefer brownies to cakes with creamy icing, for example. Nor do I like whipped cream that is served at cafes with cold coffees. Nachos is probably the one item where I love to lick till the very last drop of the cheese and tomato salsa dressing is off the plate.

I do like cheese, love it, in fact. But there’s something about white sauce in pasta that doesn’t particularly turn me on. So, when my sis-in-law said yesterday morning that she was coming home with some white pasta that she planned to prepare for her kids as an evening snack, I wasn’t too keen. I did not let it show though. I mean, who wouldn’t like it if someone offers to get you a dish that is not really everyday food!

Then she called up a little while later to say that she was bringing the kids home straight from school and would prepare the pasta here. Would I have the necessary ingredients? Now, here was some action. Preparing pasta at home = cooking interesting food. I had a packet of unopened pasta that looks like nuts and bolts and had not had an opportunity to unveil it. Plus, it also meant that the little boxes of dried herbs that had been idling for too long would get a whiff of fresh air!

Slice, cut, slice, cut… went the knife on the chopping board. Carrots, capsicum, onions and tomatoes all finely chopped. I love to fine-chop veggies and I enjoyed myself to the hilt yesterday chopping veggies! Pan on the stove, a little butter and oil, then in went all the veggies, a cup of water, 2 tbsp of the secret white sauce mix (I’m kidding!), a cup of milk, dashes of dry herbs, salt to taste, followed finally by cooked nuts and bolts pasta and tada! Pasta’s good to eat! And good it was! A pasta, not overly saucy (make that white-saucy) with just the right amount of flavour and spice. Thanks you Lakshmi akka for teaching me this recipe!

Nuts-and-bolts Pasta in White Sauce


Uncooked pasta – 2 cup

Finely chopped veggies – 1 cup (beans, carrots, cauliflower, peas, corn, spinach, broccoli, zucchini, tomatoes, onions and anything else that catches your fancy)

Mixed herbs – 1 tsp (we used basil, rosemary, thyme and oregano)

Chilli flakes – to taste (missed adding it yesterday)

Salt to taste

Oil – 1 tbsp

Maida – 1 tbsp

Butter – 1 tbsp + 1 tbsp

Milk – 1 cup

Cheese – 2 cubes or slices of processed cheese or 2-3 tbsp of parmesan cheese


Heat a dry pan and lightly roast the maida. Add butter and take off heat. Mix well and keep aside. It must resemble fine bread/biscuit crumbs

Add pasta to boiling water. Let it boil for 2 more mins and take off heat. The pasta will cook in the heat of the water and be ready by the time the sauce is ready. In case it becomes too soft before the other stuff is ready, drain water and pour 1-2 tsp of oil on the pasta. It’ll prevent them from sticking

Heat oil and 1 tbsp butter in a large pan

Add onions. When it turns translucent, add other veggies

Sauté for a couple of mins and add a cup of water

Mix 1-2 tbsp of milk to the maida-butter mix to make the white sauce

When veggies are tender, add the white sauce

Add a cup of milk and stir well to avoid formation of lumps

If the sauce thickens too quickly, add more water

 Add cheese, dried herbs and salt and continue heating for a couple of mins

When sauce starts to thicken, add pasta and mix well

Cook for 2 mins and take of heat

Note: The sauce will keep thickening even after it has been taken off heat. Add a little milk or water to adjust consistency as required

2 thoughts on “White Nuts & Bolts Pasta

  1. Hey nandz,
    they way u rite with a very casual approach which is descriptive in style yet not preachy and ur flow of words thrown together is appealin n interesting !!
    kudos to u my gurl !!

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