Veggie Neapolitan pasta

Neapolitan pasta

Neapolitan pasta is a mixture of two sauces bechamel/alfredo/ white sauce and red sauce which is basically pizza sauce. This pasta is so rich and creamy and loaded with exotic veggies, kids love this pasta. You can make this sauce, stir fry veggies and cook the pasta ahead of time and store it in the refrigerator when you are hungry just put everything in a pan and give it one or two tosses, you are good to go.

Now let’s see the procedure,

[recipe title=”Neapolitan pasta” servings=”3-4″ time=”60mins” difficulty=”easy”]


Pasta 2 cups
Butter 10 tbsp
APF / maida 5 tbsp
Milk 500 ml
Garlic 1 bulb
Onion 1 small
Tomatoes 4 medium
Cheddar cheese 250 grams
Chili flakes 1 tsp / to taste
Dried  basil and oregano 1 tsp each
Pepper powder ½tsp
Salt to taste
Mushroom 15
Red, yellow and green bell peppers 1 cup diced
Tomato ketchup 3 tbsp


Cook the pasta as instructed in the packet and set it aside. Place a pan on medium heat and add 5 tbsp of butter, while the butter is melting chop the garlic and onions. Add them to the butter and saute it well, now add maida / APF and give it a god stir, add milk once the raw smell is gone from the flour (fry the flour in low temp, don’t burn it ). whisk the milk and the butter mixture to avoid lumps and bumps. Add grated cheese and simmer it. meanwhile, blanch the tomatoes in the hot water and peel it, grind into to puree, add this puree to the simmering white sauce and cook for 10 -15 minutes/ till the raw smell gone from the tomatoes. Add the seasonings, ketchup and simmer it.Chop the veggies, in another pan add butter and stir fry the veggies.Add the veggies and cooked pasta into the prepared sauce adjust the seasoning mix it well and serve it.


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