This creamy white sauce pasta with vegetables is one of my favorite pasta recipes. It was the first pasta dish I learned to cook, just because I loved it so much growing up. Packed with vegetables like broccoli, peppers, and corn, this recipe is easy to put together for a quick weeknight dinner in just 30 minutes!
We didn’t know many pasta dishes growing up (except a few- masala macaroni in my tiffin box was constant!), but this white sauce pasta is one that reminds me of my high school and college days. I would often relish this pasta at cafes with my friends, along with a slice of warm, gooey brownies.
When I started cooking, I knew I had to learn how to make a good white sauce pasta loaded with vegetables. The version that I am sharing here is the version that I make at home often. It sounds and looks fancy but could not be simpler to make.
This white sauce is also known as béchamel sauce and has its origin in French cuisine. Classic béchamel sauce is made with butter, flour and milk. For this pasta, sometimes I add little cream and little cheese to make it extra creamy, so you can say that this sauce is kind of a mix between alfredo and béchamel. But you can totally skip the cream and cheese and stick with only milk to make the classic version.
A bowl of this white sauce pasta + my quick and cheesy air fry garlic bread on the side is my definition of happiness!
Ingredients
There are 2 main parts to this recipe- the veggies and the sauce and of course there’s the pasta.
- Pasta: I like using penne pasta probably because that’s how I always had it in India, but you can use other pasta shapes. Macaroni and Rigatoni will also work well. I personally don’t like using spaghetti.
- Veggies: You can use any vegetables that you like in this pasta. The day I made this pasta, I had peppers and broccoli at home and that’s what I used in the recipe along with onion and sweet corn.
- Milk: I like using whole milk but 2% would also work. Adding heavy cream makes it richer.
Recipe Tip
To make this pasta less creamy: use milk only (no heavy cream) and skip the cheese.
To make the pasta more cream: use the heavy cream and also add the grated cheese- either mozzarella or cheddar.
If you prefer saucy pasta: reduce the quantity of pasta to 100 grams (1 cup).
How to Make White Sauce Pasta
- Boil the pasta and sauté the vegetables
I like using penne pasta because that’s what was most used in India, but any pasta shape would do. While the pasta is boiling, sauté the vegetables. I like using a mix of broccoli, onions, peppers and corn. Mushrooms would be great too!tes. They should remain crunchy. You can use other veggies like carrots, peas as well.
- Start working on the bechamel/white” sauce
The base of the sauce is made with butter, garlic, flour and milk. Keep the heat low else the garlic will burn, once you can smell aroma of sauteed garlic, then add in the flour.
- Whisk the flour constantly to avoid burning
The flour makes the sauce thick but it’s important to stir it constantly after adding it else the flour might burn. Once the flour is nutty and lightly brown, then add the milk and cream and stir. You can replace the cream with more milk.
- Add seasonings and let the sauce simmer
I like adding Italian seasoning, dried oregano to flavor the sauce and some chili flakes for that spicy kick. You add adjust the seasonings to your preference. Let the sauce simmer for some minutes, it will thicken and coat the back of a spoon. You can stir in grated mozzarella or cheddar cheese at this point and stir until it melts.
- Stir in the pasta and vegetables
Once the sauce is thick, stir in the sauteed vegetables and boiled pasta. Mix so that the pasta and vegetables are well coated with the sauce. Serve hot, sprinkle grated parmesan for extra touch!
Manali’s Tips
- Use a wire whisk to constantly mix in the flour after adding it to the pot, else the sauce will have lumps, and it won’t be smooth.
- Make sure you don’t overcook your pasta. Follow the instructions of the package to make it al-dente.
- You can add vegetables of your choice. I often add green peppers, mushrooms, carrots and peas. Baby corn is also great in the pasta though it’s not always easy to find it here.
- Skip cream and cheese to keep this simple. I often make it that way and it comes out just as good. Adding heavy cream and cheese makes it extra rich and creamy and I reserve adding those for special occasions.
- This pasta is best served immediately. You can store leftovers in the refrigerator. Re-heat in microwave on in a pan on medium heat.
White Sauce Pasta Recipe (Vegetarian)
Ingredients
- 1 & ½ cups penne pasta, 150 grams or use 100 grams pasta for more saucy pasta
- 2 tablespoons butter, divided
- 1 small red onion, diced or chopped
- 1 medium red pepper, sliced
- ½ cup sweet corn, frozen, I add this to hot water for 10 minutes before using in the recipe
- ¾ cup broccoli florets, cut into small florets
- 1 tablespoon olive oil
- 4-5 large garlic cloves, finely chopped
- 1 & ½ tablespoon all purpose flour, also known as maida
- 2 cups milk, room temperature, I used whole milk
- ¼ cup heavy cream, optional, you can also use just use milk, cream makes it more creamier
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- ½ teaspoon red chili flakes
- ½ teaspoon salt, or to to taste
- black pepper, to taste
- ¼ cup cheese, grated, mozzarella or cheddar, optional
Instructions
- Boil 1 & ½ cups penne pasta (150 grams) 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 butter in a pan on medium heat. Then add all the veggies – 1 small red onion (chopped), 1 medium red pepper (sliced), ¾ cup broccoli florets (cut small), ½ cup sweet corn (frozen corn which I added to hot water for 5 minutes before using). Cook the veggies for 2 minutes. They should remain crunchy. Once done, remove the vegetables onto a plate.
- To another pan or you can use the same pan, now add 1 tablespoon olive oil and the remaining 1 tablespoon butter. Once the butter melts, add the 5-6 garlic cloves (chopped) and cook for 1 minute until fragrant.
- Then add 1 & ½ tablespoons flour. Whisk the flour continuously, using a wire whisk for around 30 to 60 seconds. You don’t have to brown the flour much. Once the flour is slightly nutty and toasted, add 2 cups whole milk and ¼ cup heavy cream (or skip cream and add an additional ¼ cup milk). Mix everything using a whisk so that there are no lumps formed.
- Now, add in the seasonings: 1 teaspoon Italian seasoning, 1teaspoon dried oregano, ½ teaspoon red chili flakes (to taste), ½ teaspoon salt (or to taste), black pepper (to taste).
- Mix 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. You can add ¼ cup grated mozzarella or cheddar cheese at this point (optional). Stir and let the cheese melt.
- Add the sauteed vegetables and boiled pasta back into the pan. Using a spatula toss everything together until the pasta and veggies are coated with the sauce. Taste test and adjust the seasonings at this point. Serve warm!
Notes
- Add some freshly grated parmesan cheese before serving.
- Spice levels, richness and creaminess of this pasta- all can be adjusted to taste and preference.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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ive made this plenty of times before and its a favorite in my house, i made this yesterday but it tasted too much like flour, and not at all whaat it is supposed to taste like. .how can i fix this to make it tatste it’s usual taste.
Hi Sherry, if you have followed the same recipe and it’s been fine in the past, I am not sure what happened? Did you accidentally add more flour this time? I would probably add more boiled pasta and sauteed veggies to balance it out.
I love white sauce pasta so much that I had found a way to have white sauce pasta without any kitchen facility when I was in hostel using only electric kettle . Now when I’m home now I will make pasta in real way.. Your recipe looks great and easy I’ll start making pasta following this recipe.
Best recipe
Hi Manali,
I follow your recipe when I am cooking. It comes out great. But for a party I would like to know if there is any store brought white sauce which tastes similar, so that I could do bulk quantities.
Hi Neethi, so far I haven’t really liked any store bought sauce. Some people like Rao’s Alfredo Sauce and although I love Rao’s marinara, the alfredo wasn’t my favorite. though it’s better than most other brands.
Can it be made vegan?
try with non-dairy milk, should work
The pasta turned out super yummy. Thanks for a simple and amazing recipe.
Thank you so much! The recipe turned out amazing the first time even as a beginner. Looking forward to making it again
Glad to know!
Very good recipe and super easy. My wife is very happy with the meal I cooked. We’re trying slowly to move to a more vegetarian lifestyle. I’m glad I discovered your page, I’ll definitely be bookmarking it. Thanks
Love this recipe. Thank you Manali for this simple yet efficient recipe.
glad to hear Ira!
I have done this several times! Each time it comes out fabulous.
Thanks.
glad to hear!
Hi, when after whisking maida, adding milk and later after adding cheese, my sauce broke into minute clumps. What could be the reason? (I did not add heavy cream, i added 2 cups milk)
could be the temperature difference, if milk was cold and pan too hot. Try brining the milk to room temperature and then add.
Heavenly pasta …so good words disappeared
Hii Manali,
Can we use wheat flour instead of all purpose flour ?
you can try, I have never used it
Manali,
Thank you so much for sharing this recipe! I really appreciated the level of detail you put into the details of this recipe, as well as the multiple ways you presented the process of making this dish. It made it really simple for a novice chef like me to follow. This was the first time I ever made my own sauce, and while I was nervous, your instructions were clear and easy to follow.
My Dad and I really enjoyed this dish for dinner, and it turned out to be a perfect comfort meal on this rainy night in Philly. I will definitely save this recipe to make again.
Thank you so much!
Lauren
This is an amazing recipe! I love the sauce. I was never a fan of the jar white sauce, so I didn’t really like white sauce pasta growing up, but this was a real game-changer!
glad to know!
Loved it totally and amazing flavour with first time right!!
awesome!
Hey hi. This recipe of yours has been posted by Chef Saswati Mangaraj on Instagram as her own creation. Kindly check. Thanks
Thanks for letting me know. I checked and replied.
Came out excellent! I added spinach, parmesan and asiago cheese and stuck with the rest of your recipe. Too good!! Thank you ???
Hey can we use ghee instead of butter? I am running out of butter currently:-/
I don’t like ghee in my pasta but sure if you want, you can
Thanku ?
Hiii can we only use oil and not butter ??
you can but butter gives flavor!
Can u plz tell which cream you have used???
I live in US and have used heavy whipping cream here!
I made this dish at home and ate it very tasty and the White Sauce Pasta Recipe is one of my favorite pasta recipes.
Can I make this sauce and store it for future use without adding veggies
you can but it will really thicken up. So while re-heating you will have to add more milk to thin it out. Also since there’s dairy in it, won’t last for too long, I would keep it the fridge for max of 2-3 days.
Hi! Manali, I made the sauce today for my mince penne pasta dish & must say it made all the difference to my pasta and had me saying ‘Ooooh! It’s sooo good’ Thankyou . Gonna try so more recipes with your sauce. Ciao for now. Mike
Thanks for this recipe. I have tried so many white sauce recipes and although the taste is fine when I reheat it the next day the sauce either separates or has a ton of oil that sits on top. I hate it. But this sauce does not do that. Perfect everytime reheats just fine. I made this 4 times already. My son likes his simple with shrimp so I make like a shrimp fettuccine one for him I make brocolli on the side but when I make it for myself all the veggies in the recipe go inside. Wish I could attach a picture of the shrimp one I made last night. It was yummy!
so glad 🙂
Can I make it the day before and heat it up the next day?
yes but the sauce might thicken so you will need to add more milk while reheating
This is the first meal I cooked ever for my boyfriend. Loved it! Really quick and good for beginners makes you feel like a pro!
Keep posting!
Tried it..added chicken too….turned out yummy…mummy best pasta ever
Loved it. I am finally able to make white sauce pasta i love 🙂
Thanks a lot for this recipe:)
I just made it! Simply awesome! Thanks for sharing!!
welcome! 🙂
Hi when to add garlic..along with veggies or seasoning
hey it’s mentioned in the recipe “To the same pan, now add olive oil and the remaining tablespoon of butter. Once the butter melts, add the chopped garlic and cook for 2 minutes until fragrant.”
How do you think it would turn out if I used almond milk or oat milk, and miokos butter to make it dairy free?
you can try..since I haven’t can’t comment..but worth trying 🙂
Great
can we add spinach to this amazing pasta?
yes why not 🙂
i have oregano and thyme is it enough? or is the italian seasoning imp?
it’s more flavorful but it’s okay, thyme and oregano should be fine too
Thanks for the recipe! I tried white sauce pasta for the 1st time & made it with a lot of veggies & mung sprouts – came out wonderfully! Everyone loved it at my home 🙂
Lots of gratitude
I love the addition of mung sprouts, sounds yum 🙂
Thanks for sharing! I love it when I find easy recipes for something I want to have at that moment. I did make a few changes, I replaced the milk and cream with laban/buttermilk, cherry tomatoes for red peppers, Edam for the the processed cheese and Parmesan, and finally last minute save home made Italian seasoning. I could have used a bit more herbs, but personally the taste test did more than pass. I’m giving this page a star on my browser.
I’m sure my highly critical family will appreciate it as well. 😉
I hope they did 🙂 I like the changes you made!
How do you make homemade Italian seasoning? Very curious!!
Just made it. But added spinach and corn as well. Came out so yummy.
Awesome! love the addition of spinach and corn!
I live abroad and has instant access to pasta for eating out. But the taste is different and quite bland and usually dream away of enjoying delicious white sauce pasta. Today was different – the dream came true !. Thank you for posting this amazing recipe. I know for sure I will be making this again. Thank you Manali !
yay! so glad you enjoyed it! 🙂
The recipe is pretty good and love the flavour I added a little bit of mushroom and olives
Will the pasta taste as amazing as it looks if I add soy milk and a vegan cream. Or just some vegan milk. Please let me know.
Thanks. ?