Ingredients
500g Nobo elbows pasta
16 tbsp Dakwa
Béchamel Sauce
2 tbsp butter
¼ tsp white pepper
2 cloves garlic
1 tbsp Makhsous flour
1 litre Capo Whipping Cream
½ tsp salt/ to taste
Directions
- Boil the water in a large pot (5 litres for every 500g of pasta). Add salt to taste.
- Add Nobo pasta to the boiling water and stir continuously to prevent it from sticking together. Cook for 5-6 minutes.
- Strain the pasta and set aside.
- To make the béchamel sauce, melt the butter in a different pot and add the flour. Stir continuously until thick. On low heat, add Capo Whipping Cream and keep stirring until you get the consistency you want. Add the salt, white pepper, and garlic.
- Simmer the sauce for 5 minutes while stirring constantly, then add the peanut butter and stir some more.
- Add Nobo elbows pasta to the sauce and mix well. Serve hot.
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