White Sauce Pasta
Creamy white sauce pasta made with classic Béchamel sauce, tender penne pasta, and colorful vegetables.
Ingredients
For Cooking the Pasta
- 1 cup penne pasta
- 3 cups water for boiling pasta
- salt to taste
For Sautéing the Vegetables
- 0.5 tablespoon butter or olive oil
- 1 teaspoon minced garlic
- 0.25 cup sweet corn
- 0.25 cup broccoli florets
- 0.25 cup bell pepper chopped
For the White Sauce
- 1.5 tablespoons butter
- 1.5 tablespoons all purpose flour
- 1.5 cups milk
- 2-3 tablespoons grated cheese
- 2 tablespoons heavy cream optional
- 0.25 teaspoon red chili flakes
- 0.5 teaspoon oregano
- black pepper to taste
- salt to taste
Instructions
- Bring 3 cups of water to a boil in a large pot. Add salt and penne pasta. Cook for 10–12 minutes until al dente. Reserve 2–3 tablespoons of pasta water before draining.
- Heat butter or olive oil in a saucepan over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- Add broccoli, bell pepper, and sweet corn. Sprinkle a little salt and cook for about 2 minutes while stirring. The vegetables should remain slightly crisp.
- In another saucepan, melt butter over low heat. Add flour and stir continuously to form a smooth paste. Cook for about 1 minute until the raw flour smell disappears.
- Slowly pour in a small amount of milk while whisking constantly to prevent lumps. Gradually add the remaining milk while continuing to whisk.
- Cook the sauce for 4–5 minutes while stirring until it thickens. Add heavy cream, grated cheese, oregano, chili flakes, black pepper, and salt. Stir until the cheese melts and the sauce coats the back of a spoon.
- Add the sautéed vegetables and cooked penne pasta into the sauce. Toss gently so the sauce coats the pasta evenly.
- If the sauce becomes too thick, add a few tablespoons of the reserved pasta water and mix well.
- Transfer to a serving plate and optionally sprinkle extra cheese and chili flakes. Serve immediately while warm and creamy.
Notes
Cook the flour and butter gently when making the roux so it stays pale and smooth. If the sauce thickens too much after cooling, add a splash of warm milk or reserved pasta water and stir gently while reheating. Serve the pasta hot with garlic bread, bruschetta, or a light cucumber salad for a balanced meal.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
| Calories | 510 kcal |
| Carbohydrates | 67 g |
| Protein | 20 g |
| Fat | 19 g |
| Saturated Fat | 10 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 4 g |
| Cholesterol | 56 mg |
| Sodium | 218 mg |
| Potassium | 628 mg |
| Fiber | 4 g |
| Sugar | 14 g |
| Vitamin A | 1530 IU |
| Vitamin C | 37 mg |
| Calcium | 401 mg |
| Iron | 2 mg |