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.
