White Sauce Pasta (Béchamel Sauce Pasta)

Creamy white sauce pasta aka béchamel sauce pasta is one of my favorite pasta recipes. It’s cheesy and oh so good! Packed with veggies, this is a great way to make kids eat their veggies!

I can’t tell you guys how excited (or relieved !) I am to be finally sharing this recipe here.

The reason is that every time I go to India, I am asked to make this recipe at least 2 to 3 times (even if I am there for only 10 days!) and every time I make it, I am asked if the recipe is on the blog and every time I say no.

Well, not anymore! Now whenever my brother/sisters/friends ask me the recipe for their favorite White Sauce Pasta, I can just give them the link! Hurrah!

The funny thing is that I never made white sauce pasta or Béchamel Sauce Pasta here in the US. But every time I go home, I make it without fail. I never noted down the recipe there and just went with eyeballing the ingredients (or andaaza as we say in India).

This time around when my cousin sister was visiting me, she requested me to make her favorite pasta and I jumped at the opportunity to measure and note down the ingredients this time.

Okay, my bechamel sauce pasta is very creamy and cheesy but I give you tips if you want to make it less rich and not super creamy.

white sauce pasta in a grey plate with a fork with another plate of pasta in the background

You guys, my brothers & sisters love cream and cheese so no matter how much I add, it’s never enough. Since, I have mostly made this pasta for them, it’s quite rich. Totally not for you if are watching your calories but makes for a good indulgence especially during the holidays.

This white sauce is also known as béchamel sauce and has it’s origin in French cuisine.

Classic béchamel sauce is made with butter, flour and milk. For this pasta, I add cream and  this pasta is super cheesy and creamy, just like my family likes it. So this sauce is kind of a mix between alfredo and béchamel.

A bowl of this pasta on a cold day, it doesn’t get more comforting than this!

This White Sauce Pasta

✓ is cheesy and creamy

✓ filled with veggies like peppers, broccoli

✓ great way to make kids eat veggies!

✓ great for date nights, just pair with a glass of your favorite wine

✓ also good to pack in lunch boxes

You can use any veggies that you like in this pasta – sweet corn, carrots, even green peas. The day I made this pasta, I had peppers and broccoli at home and that’s what I used in the recipe.

sprinkle of cheese from top in a red pan full of white sauce pasta

You can skip broccoli if you are not a fan, my husband would like me to skip it, haha.

I also add a lot of garlic to my pasta because hey that’s just me – garlic lover forever!

How to Make White Sauce Pasta

We start with making the classic white sauce with butter, flour and milk. The important thing here is to use a whisk when you add in the milk and whisk continuously until all the flour and milk is mixed well together.

I high recommend using a whisk else you might get lumps in your sauce and that’s no fun!

Once you have made the base, you add in the seasonings and cheese (if you like!) and then toss in the veggies and you are done.

I like sauteing my veggies before adding them to the sauce. I only slightly cook them in some butter, this way they remain crunchy and retain their color and crunch when added to the sauce.

The prep work for this pasta takes a bit of time since there’s some chopping involved but once you have got everything chopped and ready to go, it comes together pretty quickly.

To make this pasta less creamy: use milk only (no heavy cream) and skip the cheese!

If you want more sauce and less pasta: reduce the quantity of pasta to 1.5 cups or even 1 cup. This recipe doesn’t have a lot of sauce so cutting down on the pasta would help if you like more saucy pasta.

Method

1-Boil the pasta according to instructions on the package and drain. Note: use only 1 cup pasta if you like more sauce in your pasta. While the pasta is boiling chop all the veggies.

2- Melt 1 tablespoon of butter in a pan on medium heat. Add all the veggies – onion, peppers and broccoli and cook for 2 minutes. You want veggies to remain crunchy. Remove the veggies from pan and set aside.

3- 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.

4- Then add in the flour.

step by step picture collage of making white sauce pasta

5- Whisk the flour continuously, using a wire whisk for around 1 minute. You don’t have to brown the flour.

6- Then add the in the milk

7- And also add the cream. You can skip the cream and use only milk here.

8- Whisk to combine. Let the sauce simmer for 2  minutes.

step by step picture collage of making white sauce pasta

9- The sauce will thicken and coat the back of the spoon.

10- Add oregano, Italian seasoning, red chili flakes (if using) and mix. Also add salt and pepper to the sauce.

11- Let the sauce simmer on medium heat another minute or so and then add the cheese (if using) and mix until it melts. Now turn the heat to the lowest.

12- Stir in the boiled pasta and the sauteed veggies. Toss until the pasta and veggies are coated with the sauce. Taste test and adjust the seasonings at this point.

step by step picture collage of making white sauce pasta

Serve white sauce pasta immediately with parmesan cheese if needed. Enjoy!

white sauce pasta in a red pan with plates and forks in the background

If you’ve tried this White Sauce Pasta Recipe then don’t forget to rate the recipe! You can also follow me on FacebookInstagram to see what’s latest in my kitchen!

White Sauce Pasta

Manali
Creamy and cheesy White Sauce Pasta is the ultimate comfort food! Packed with veggies, this is also a great way to sneak in veggies for picky eaters!
4.7 from 13 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Italian
Servings 3
Calories 638 kcal

Ingredients
  

  • 2 cups penne pasta 200 grams, or use 1 cup (100 grams) pasta for more saucy pasta
  • 2 tablespoons butter divided
  • 1 small red onion diced or chopped
  • 1 small red pepper sliced
  • 1 small green pepper sliced
  • 3/4 cup broccoli florets optional
  • 1 tablespoons oil
  • 4-5 large garlic cloves finely chopped
  • 1.5 tablespoon all purpose flour also known as maida
  • 1.5 cups milk warm
  • 1/2 cup heavy cream or use milk, cream makes it more creamier
  • 1 teaspoon dried oregano
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red chili flakes optional
  • salt to taste
  • black pepper to taste
  • 1/2 cup grated processed cheese I used cheddar, optional, cheese makes it richer
  • parmesan cheese optional, to serve, make sure it's vegetarian

Instructions
 

  • Boil the pasta according to instructions on the package and drain. Note: use only 1 cup pasta if you like more sauce in your pasta. While the pasta is boiling chop all the veggies.
  • Melt 1 tablespoon of butter in a pan on medium heat. Add all the veggies - onion, peppers and broccoli and cook for 2 minutes. You want veggies to remain crunchy. Remove the veggies from pan and set aside.
  • 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.
  • Then add in the flour. Whisk the flour continuously, using a wire whisk for around 1 minute. You don't have to brown the flour.
  • Then add the in the milk and the cream. You can skip the cream and use only milk here.
  • Whisk to combine. Let the sauce simmer for 2 minutes.
  • The sauce will thicken and coat the back of the spoon.
  • Add oregano, Italian seasoning, red chili flakes (if using) and mix. Also add salt and black pepper to the sauce.
  • Let the sauce simmer on medium heat another minute or so and then add the cheese (if using) and mix until it melts. Now turn the heat to the lowest.
  • Stir in the boiled pasta and the sauteed veggies. Toss until the pasta and veggies are coated with the sauce. Taste test and adjust the seasonings at this point.
  • Serve white sauce pasta immediately out of the pan with parmesan cheese if needed. Tastes best when fresh. Enjoy!

Notes

  • Skip the cream and use milk only (total of 2 cups milk) to make the pasta if you want it less creamier.
  • Use only 1 cup pasta if you like more sauce in your pasta.
  • Chop the veggies small if you like. You can other veggies in this pasta too lie carrots, corn.
  • This pasta tastes best when served warm immediately.

Nutrition

Calories: 638kcalCarbohydrates: 71gProtein: 16gFat: 32gSaturated Fat: 16gCholesterol: 86mgSodium: 154mgPotassium: 525mgFiber: 4gSugar: 10gVitamin A: 2120IUVitamin C: 72mgCalcium: 211mgIron: 2mg
Keyword white sauce pasta
Tried this recipe?Mention @cookwithmanali or tag #cookwithmanali!

44 thoughts on “White Sauce Pasta (Béchamel Sauce Pasta)

  1. 5 stars
    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 !

    1. 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. 💜

  2. 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. 😉

  3. 5 stars
    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

    1. 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.”

  4. 5 stars
    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!

  5. 5 stars
    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!

  6. 5 stars
    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

    1. 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.

  7. 5 stars
    Came out excellent! I added spinach, parmesan and asiago cheese and stuck with the rest of your recipe. Too good!! Thank you 🙏🏼🥰

  8. Hey hi. This recipe of yours has been posted by Chef Saswati Mangaraj on Instagram as her own creation. Kindly check. Thanks

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