Egyptian Pasta with Bechamel & Cannabutter
Baked layers of pasta, cannabutter and meat in a nice velvety bechamel sauce
Prep Time35 minutes mins
Cook Time45 minutes mins
Course: Main Course
Keyword: (Cannabutter), Pasta
Servings: 4 people
Author: Steph Van De Ven
Cost: 15 +/-
- 1 16 oz box of penne pasta uncooked
- 1 lb ground beef
- 1 medium onion - diced
- 4 tbsp tomato paste
- 2 cups milk
- 2 cups chicken or beef broth
- 12 tbsp flour
- 1/4 cup cannabutter
- 1 pinch salt and pepper each
Cook pasta according to package directions, try to cook it al dente as it will continue cooking in the béchamel sauce in the oven.
Drain and do not rinse. Add a tablespoon of oil to the pasta and stir to combine.
In a pan over medium heat, add 2 tablespoon of oil, then sauté onion until fragrant, about 1 minute. Add ground meat and brown.
Drain fat and add 2 tablespoons of the tomato paste, mixing everything well together. Continue cooking for a couple of minutes more. Season with salt and pepper.
Set meat aside.
Bechamel Sauce
In a pan over medium heat, melt butter, add flour and whisk so no lumps form. Keep cooking the flour until it starts to bubble.Add the liquids gradually, one cup at a time whisking vigorously as the sauce will thicken.When it is bubbly and thick, turn off the heat, season with salt and pepper and let it cool down.