WHITE SAUCE PASTA
White Sauce Pasta is Creamy white sauce pasta with vegetables is my favorite pasta dish. It‘s cheesy and delicious! Loaded with vegetables, this is a perfect way to get kids to eat vegetables! I prefer serving it with garlic bread on the side for that ultimate comfort meal.
This is called white sauce or béchamel sauce and has it‘s origin in France.
Traditional béchamel sauce includes butter, flour and milk. In this pasta, I include a small amount of cream and small amount of cheese to make it even creamier, so you could say that this sauce is actually a combination of alfredo and béchamel. But you can definitely omit the cream and cheese and use milk alone to create the traditional version.
A serving of this pasta on a winter day, it doesn‘t get cozier than this!
RECIPE TO PREPARE WHITE SAUCE PASTA
There are 2 main parts to this recipe- the veggies and the sauce and of course there’s the pasta.
Pasta: I prefer penne pasta most likely because that‘s what I have always had in India but you can surely use other shapes. Macaroni and Rigatoni will also get the job done. I personally do not prefer using spaghetti.
Veggies: You can put any veggies you prefer in this pasta, the day I prepared this pasta, I had broccoli and peppers available at home and that‘s what I added to the recipe along with sweet corn and onion. I also add tons of garlic as garlic just gets along very well with this pasta.
Milk: I prefer to use whole milk but 2% can be used also. Adding cream makes it richer.
Seasonings: I‘ve included dried Italian seasoning and dried oregano, and herbs like basil and thyme are also good. Use more or less of the seasoning and taste.
INGREDIENTS OF WHITE SAUCE PASTA
- 150 grams penne pasta 1.5 cups or 100 grams pasta for saucier pasta
- 2 tablespoons butter divided
- 1 small red onion diced or chopped
- 1 medium red pepper sliced
- 1/2 cup sweet corn frozen, I add this to hot water for 10 minutes prior to using in the recipe
- 3/4 cup broccoli florets optional, small florets
- 1 tablespoon olive oil
- 4-5 large garlic cloves finely chopped
- 1.5 tablespoon all purpose flour also referred to as maida
- 2 cups milk room temperature, I used whole milk
- 1/4 cup heavy cream optional, you can also use just use milk, cream makes it more creamier
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red chili flakes
- salt to taste, about 1/2 teaspoon
- black pepper to taste
- 1/4 cup grated cheese optional, you can use mozzarella or cheddar, cheese makes it richer
INSTRUCTION OF HOW TO MAKE WHITE SAUCE PASTA
Boil the pasta according to instructions on the package. I used regular penne pasta which was supposed to be boiled for 9 to 11 minutes. and drain. Make sure you don’t overcook your pasta, you want it al-dente. Note: use only 1 cup pasta if you like more sauce in your pasta. While the pasta is boiling chop all the veggies.Once the pasta is boiled, drain it using a colander and set aside.
Melt 1 tablespoon of butter in a pan on medium heat. Add all the veggies – onion, red pepper, broccoli florets and sweet corn. You can use other veggies like carrots, peas as well. Cook the veggies for 2 minutes and then remove on a plate.
- To another pan or you can use the same pan, now add 1 tablespoon olive oil and the remaining tablespoon of butter. Once the butter melts, add the 5-6 chopped garlic cloves and cook for 1 minute until fragrant.
- Then add in the flour. Whisk the flour continuously, using a wire whisk for around 30 to 60 seconds. You don’t have to brown the flour much.
- Then add in the milk. You can also add 1/4 cup heavy cream here or use additional 1/4 cup milk. Mix everything using a wire whisk so that there are no lumps formed.
- Add in the seasonings: Italian seasonings, dried oregano, red chili flakes, salt and black pepper. Mix in everything and let the sauce simmer.
- Sauce will thicken as it simmers and in 4 to 5 minutes it will coat the back of the spoon. Turn heat to lowest.
- Add in the veggies and the boiled pasta back into the pan. Toss until the pasta and veggies are coated with the sauce. Taste test and adjust the seasonings at this point. Serve warm!
Notes on white sauce pasta:
- Add veggies of choice. I often add green peppers, carrots and peas. Even mushrooms would go well.
- You can add some parmesan cheese before serving.
- Skip cream and cheese to keep this simple. I often make it that way and it comes out just as good. Adding some cream and cheese just makes it extra rich.
- This pasta is best served immediately. You can store leftovers in the refrigerator. Re-heat in microwave on in a pan on medium heat.
- Make sure you don’t overcook your pasta. Follow the instructions of the package to make it al-dente.
- Amount of seasoning and type of seasoning used can be adjusted to preference.
TIPS ON WHITE SAUCE PASTA:
- Add vegetables of your choice. I personally add green peppers, carrots and peas. Even mushrooms would work.
- You may sprinkle some parmesan cheese to serve.
- Skip the cream and cheese to keep it simple. I usually prepare it that way and it turns out just as fine.Adding a bit of cream and cheese just makes it overly rich.
- Pasta is best consumed immediately. You can store leftovers in the refrigerator. Reheat in microwave or in a pan on medium heat.
- Take care not to overcook your pasta.
- Use the package instructions to prepare it al-dente.
Amount of seasoning and choice of seasoning to be used can be to taste