Chilli Penne Pasta

Chilli penne pasta with béchamel (also known as white sauce) garlic, baby spinach and sun dried tomatoes.

A white sauce is made with a butter, flour and milk base, it's a creamy key to holding together some of our favorite dishes — especially lasagna, gratins, scalloped potatoes and mac and cheese. From traditional French cuisine, béchamel sauce is a staple both on its own and as a base for other, more complex sauces. It is, since the seventeenth century,one of the mother sauces of French cuisine. 
 

INGREDIENTS

• 500 gms prawns
• 2 cups penne pasta, boiled and drained
• 3-4 cloves finely chopped garlic
• Box of baby spinach
• 50 gms chopped sun dried tomatoes
• 1 cup Bechamel (white sauce) 
• Milk (optional) 
• Salt and pepper to taste
• 2 tsp chilli flakes

INSTRUCTIONS

• Heat oil in a non stick pan and sauté the garlic. Add the prawns, now this is the tricky part. As they cook very soon you must have all the ingredients in reach to follow through the next steps. Otherwise the prawns can over cook and become rubbery. 
• Once they change colour add the spinach and sun dried tomatoes. Wait for the spinach to wilt, which will literally take a minute. Then add the white sauce, pasta and chilli flakes. Coat everything well. Serve hot. ( if for any reason you think the sauce is too think you can always add some milk to get the desired consistency)