White Sauce Pasta
A creamy and savory pasta dish, perfect for any occasion, featuring a rich white sauce and your choice of vegetables.
Equipment
- Pot
- Large Pan
- Mixing Bowls
- Whisk
Ingredients
- 1 cup pasta any type, e.g., penne
- 4 cups water
- 1-2 Tbsp. butter for white sauce
- 2 Tbsp. maida all-purpose flour
- 1.5 cups milk room temperature
- 1/2 cup pasta cooked water
- to taste cheese as much as you like
- 1 tsp. chilli flakes
- 1 tsp. herbs seasoning
- 1/2 tsp. pepper powder
- 1/2 tsp. garlic powder
- to taste salt
- 1-2 Tbsp. butter for sautéing veggies
- 4-6 flakes garlic finely chopped
- 1 cup choice of veggies (corn, broccoli, capsicum, etc.)
- 1/2 tsp. pepper powder for veggies
- 1/2 tsp. seasoning
- to taste salt for veggies
Instructions
- Bring 4 cups of water to a rolling boil in a large pot. Add a pinch of salt and oil, then add the pasta and cook for about 6-7 minutes until al dente. Reserve 1/2 cup of pasta water before draining and rinse under cold water.
- In a large pan, melt 1-2 tablespoons of butter over medium heat. Add chopped garlic and sauté for about a minute, then add chopped onion and veggies, cooking for 2-3 minutes. Season with salt, pepper, and herbs.
- In the same pan, add more butter if needed, then whisk in the maida (flour) until golden. Gradually pour in milk, stirring to avoid lumps. Bring to a gentle boil, then add reserved pasta water, cheese, chilli flakes, pepper powder, and garlic powder, stirring until smooth.
- Add the cooked pasta and sautéed veggies to the white sauce. Mix well and let it simmer for another 2-3 minutes to meld the flavors.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a pan, adding a splash of milk if necessary.