White Sauce Pasta
Indulge in the creamy comfort of this White Sauce Pasta Recipe a rich, cheesy, and perfectly satisfying dish that’s ready in no time! Made with a silky smooth béchamel sauce, tender pasta, and a mix of flavorful veggies or chicken, this classic Italian-inspired recipe is perfect for quick dinners, cozy nights, or special occasions.
Ingredients
For the Pasta:
- 250 g pasta (penne, fusilli, or spaghetti)
- Water for boiling
- 1 tsp salt
- 1 tsp olive oil
For the White Sauce (Béchamel):
- 2 tbsp butter
- 2 tbsp all-purpose flour (maida)
- 2 cups milk (warm)
- ½ tsp black pepper (freshly ground)
- ½ tsp chili flakes (optional)
- ½ tsp dried oregano or Italian seasoning
- Salt to taste
- ¼ cup grated cheese (parmesan, cheddar, or mozzarella for creaminess)
For Veggies (Optional, but recommended):
- 1 tbsp olive oil
- ½ cup onion, finely chopped
- ½ cup bell peppers (red, yellow, green), julienned
- ½ cup broccoli florets
- ½ cup sweet corn
- ½ cup mushrooms, sliced
Instructions
- Cook the Pasta Bring a large pot of water to a boil. Add salt and olive oil. Cook the pasta until al dente (firm yet cooked). Drain and set aside. Reserve ½ cup pasta water.
- Prepare the White Sauce In a pan, melt butter on low heat. Add flour and whisk continuously for 1–2 minutes until golden and nutty (to avoid raw flour taste). Gradually pour in warm milk while whisking to avoid lumps. Cook until the sauce thickens to a smooth consistency. Season with salt, pepper, oregano, and chili flakes. Stir in grated cheese for a rich, creamy texture.
- Cook the Veggies (Optional) Heat olive oil in a separate pan. Sauté onions, bell peppers, broccoli, mushrooms, and corn for 3–4 minutes. Add a pinch of salt and pepper.
- Combine Everything Add the sautéed veggies and boiled pasta into the sauce. Mix gently so that the sauce coats the pasta evenly. If the sauce feels too thick, add a splash of pasta water.
- Serve Garnish with more cheese and fresh herbs. Serve hot with garlic bread or salad.