White Sauce Pasta Recipe (Vegetarian)

4.86 from 27 votes

White Sauce Pasta Recipe (Vegetarian)

Creamy and cheesy White Sauce Pasta is the ultimate comfort food! Packed with vegetables, this is an easy weeknight dinner that you can make in 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Italian

Diet: Vegetarian

Servings:

Author: Manali Singh

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