A General Interest Monthly Magazine for South Asians in the U.S.

Northern California:
SF Bay Area | San Jose | Fremont | Santa Clara
Silicon Valley | Sacramento Area
Southern California: Los Angeles | Artesia | San Diego | Inland Empire

Web siliconeer.com
Advertise in Siliconeer | Home | Subscribe Print Issue | About Us (FAQs) | Contact | Locations | Staff Login | Site Map |





From Italy, With Love: Veggie Pasta in White Sauce

One of the finest dishes ever, straight from an Italian cookbook. Seventh-grader Vansh A. Gupta, who enjoys cooking as a hobby, shows how he made it at his own home, giving it a slight desi flavor.

(Above): Veggie Pasta in White Sauce [Photo: SILICONEER]

  • 2 red onions (chopped)
  • 500 gm penne pasta
  • pot of water for boiling pasta
  • 2 carrots (chopped)
  • 2 red and yellow bell peppers (chopped)
  • 1 green bell pepper (chopped)
  • 1 small can of sliced black olives
  • 1 bunch green onions (chopped)
  • cilantro leaves (for garnish)
  • 5-10 almonds (sliced)
  • 2 tbsp Parmesan cheese powder
  • 2 cups grated Parmesan cheese
  • 1 cup flour (for White sauce)
  • 2 cups milk (for White Sauce)
  • 1 tbsp vinegar (for White Sauce)
  • 1 tbsp garlic powder
  • 1 tsp crushed pepper
  • 1 tsp black pepper (for vegetables)
  • salt to taste
  • 3 tbsp cooking oil
  • 1 tbsp butter


Pasta: Boil the pasta in a pot half-filled with water for 15 min, drain and keep the pasta aside.
Vegetables: In a frying pan, heat the 1 tbsp oil, add red onions, carrots, red, yellow and green bell peppers, olives and green onions. Add salt and black pepper. Toss and cook for 15 minutes. After cooking the vegetables put it aside.

White Sauce: In a pan, add butter and flour and cook for five minutes till it forms a light brown paste. Add milk and vinegar and stir for about ten minutes. Keep aside.

Final Preparation: In a large frying pan, add 2 tbsp oil and add the pasta. Next, add the vegetables and finally, add the white sauce. Toss for about a minute so the items mix evenly. Add garlic powder, crushed pepper and Parmesan cheese powder and toss. Add grated Parmesan cheese and mix. Top it off with almonds and cilantro.

NOTE: Keep Stove on Medium to High.
Prep & Cooking: 45 minutes
Serves 4-6 persons

Vansh A. Gupta, 12, is a seventh-grader at Hopkins Junior High School in Fremont, Calif.


Click here to read the Current Issue in PDF Format

The North East Exodus:
Assam’s Messy Affair

Inflammatory content in bulk messages formed a sinister cyber campaign to generate mass fear psychosis among North Eastern communities, writes Priyanka Bhardwaj.

A Distant Thunder:
Wisconsin Gurdwara Massacre

Sikhs and people from other faiths attended a vigil in Sacramento, for the victims of the shooting at a Gurdwara in Wisconsin, writes Ras H. Siddiqui.

Aiming High: Indian Aspirations for Next Olympics
With London Olympics over, India has now set ambitious goals for 2016, writes Siddharth Srivastava.

EDITORIAL: Cyber Attack Exodus
SUBCONTINENT: Discontent Troops
SUBCONTINENT: Complete Blackout
PHOTO ESSAY: India’s Independence Day
TRAVEL: Fort Ross, California
EDUCATION: Overture Magazine
FASHION: Urban Princess
RECIPE: Veg Pasta in White Sauce
AUTO REVIEW: 2013 Chevy Malibu ECO
SOCIETY: Unclothed Celebrity
BOLLYWOOD: Film Review: Joker
FICTION: The Real Joys in Life
HOROSCOPE: September

Siliconeer Exclusive

IIFA Awards 2011: TORONTO
Siliconeer Exclusive

IIFA Awards 2010: SRI LANKA: JUNE 2010

IIFA Awards 2009
A Siliconeer Exclusive Photo Essay

81st Annual Academy Awards
A Siliconeer Exclusive Photo Essay

IIFA Awards 2008
A Siliconeer Exclusive Photo Essay

Advertise in Siliconeer | Home | Subscribe PRINT Issue | About Us (FAQs) | Contact | Locations | Staff Login | Site Map
© Copyright 2000-2014 Siliconeer • All Rights Reserved • For Comments and Questions: info (AT) siliconeer.com