Penne pasta in oats creamy sauce. Dry roast the oats then make a fine powder in blender keep aside. Super Simple And Delicious Creamy Garlic Penne Pasta Recipe Packed With Flavor. This Dish Is Perfect By Itself Or You Can Add Chicken Too!
This creamy pasta dish is made with a ground beef and tomato based sauce with milk. Use penne pasta or ziti in this easy, delicious dish. If you prefer a vegetarian sauce, go ahead and omit the meat. You can cook Penne pasta in oats creamy sauce using 11 ingredients and 5 steps. Here is how you cook that.
Ingredients of Penne pasta in oats creamy sauce
- It's 2 cup of penne pasta.
- Prepare 2 tbsp of oats.
- It's 2 tbsp of butter.
- Prepare 1 tsp of black pepper powder.
- You need 1 tsp of mix herb.
- It's 2 cup of milk.
- It's 2 tsp of olive oil.
- It's 2 tsp of garlic paste.
- It's to taste of salt.
- You need 2 tbsp of cream.
- You need 1 tsp of lemon juice (optional).
Add extra cheese for the protein if you'd like. A vegetarian meat replacement (e.g., TVP, Gimme. One-pot Penne in Tomato Cream sauce made in Instant Pot or Pressure Cooker. A quick and easy meal, perfect for weeknight meals.
Penne pasta in oats creamy sauce instructions
- Dry roast the oats then make a fine powder in blender keep aside..
- Boil the pasta with 1 tsp salt and 1 tsp oil till the pasta till done..
- Heat butter and olive oil add garlic paste cook on slow heat until light golden..
- Add oats powder roast it light golden add milk stir continuously cook for 3-4 minutes..
- Add boiled pasta, salt, black pepper powder mix it well cook another 2-3 minutes switch off the gas, add mix herbs, cream and lemon juice serve hot..
I have been using the pressure cooker for a long long time. But before the instant pot, I never thought of cooking pasta in the pressure cooker.. Penne With Tomato And Mascarpone, Mezze Penne Pasta In A Pecorino Sauce, Roasted Garlic Parmesan Penne Primavera. Creamy Penne pasta in white sauce -veg. This sauce will thicken as it cools, so mix it in between or a layer will form on the top.