Who doesn’t love a cheesy, white sauce Pasta now and then! We have a wonderful recipe for making a delicious, yummy and cheesy White Sauce Pasta at home that we would like to share. White Sauce Pasta is different from the Alfredo sauce pasta – the recipe for which is for another day. We will work on the White sauce pasta or the Béchamel sauce pasta.
The White sauce or the Béchamel sauce is originally from the region between France and Italy and is made from a white roux (butter & flour) and milk.
We will go through 3 steps to make the White sauce Pasta – basically:
- Cooking the Pasta
- sautéing the Veggies and
- Preparing the White Sauce
Check out our article on how to cook Pasta the perfect way – the al dente /ælˈdɛnteɪ/ (Italian pronunciation: [al ˈdɛnte]) way!
White Sauce Pasta
Are you craving for an Italian White Sauce Pasta? Try our delicious White Sauce Pasta recipe made with creamy and cheesy Béchamel sauce or White sauce.
Equipment
- Frying Pan
- Whisk or Ladle
- Large Pot for cooking the Pasta
Ingredients
Cooking the Pasta
- 2 cups Pasta (You can use Penne or Rotini/Fusilli)
- 4 litres Water for boiling
- 1.5 tbsp Salt
- 1 teaspoon Olive oil
Vegetable Sautéing
- 2 tbsp Olive oil
- 1/2 No Small Onion finely chopped
- 1/2 No Green Pepper (Capsicum) thinly sliced
- 1/2 No Red Pepper thinly sliced
- 1/2 teaspoon Pepper powder (crushed)
- 1/2 teaspoon Salt
White Sauce
- 1 tbsp Butter
- 1 tbsp Olive Oil
- 6-7 Nos Garlic Cloves (finely chopped)
- 3 tbsp All Purpose Flour (Maida)
- 2 cups Warm Milk
- 1/2 cup Heavy Cream (Milk can be used too, but Cream is better.)
- 1/2 teaspoon Oregano Powder
- 1/2 teaspoon Italian Seasoning
- 1 teaspoon Red Chilli Flakes
- 1/2 teaspoon Salt (Check and add if required as per taste)
- 1/2 teaspoon Black Pepper (Try to use crushed Peppercorns instead of powder.)
- 1/4 cup Grated Cheese (Cheddar or Parmesan)
- 1 teaspoon Basil Leaves (finely chopped) (Optional)
- 1 teaspoon Coriander leaves (finely chopped for garnishing)
Instructions
Cooking the Pasta
- Take a large Pot that gives roomy space for the Pasta to move around in.
- Load the Pot with the Water and add in the Salt and Olive Oil to the Water.
- Bring the Water to a complete Boil. You can cover the Pot with a lid to get the Water to boil quicker.
- Once the water is boiling, lower the flame to simmer and add the Pasta to the boiling water. You can cover the lid again to let the water start boiling again.
- Keep stirring the Pasta to prevent it from sticking. Follow the cooking time on the package. But, after 1 min, keep pulling up one of the Pasta piece with a fork and taste it. It should have a slight bite and not be too chewy or soggy.
- Once the Pasta is ready, drain the water and keep the Pasta aside.
Vegetable Sautéing
- You should Sauté the Veggies while the Pasta is boiling.
- Heat oil in a pan on medium heat. Add all the Veggies - Onions + Green Peppers + Red Peppers and cook for 2 minutes. The Veggies should remain crunchy and the raw Veggie smell should have gone. Add the Pepper & Salt and mix well.
- Remove the Veggies from the Pan and keep them aside.
Making the White Sauce
- To the same pan, add Olive oil and the Butter. Once the butter is melted, add the chopped Garlic and let it sauté for a minute until the raw smell is gone.
- Add the All Purpose Flour (Maida) and whisk the flour continuously for about a minute until the sweet smell of the flour comes up.
- Now, add the Milk and the Cream. Add them slowly and continuously stirring to prevent any lumps to form. Keep stirring continuously until the Sauce thickens. It should take about 2-3 minutes.
- Now, add Oregano powder, Italian Seasoning, Red Chilli flakes, Black Pepper and Salt and mix.
- Allow the Sauce to simmer on a medium flame for a minute and add the Basil leaves and the grated Cheese and mix until the Cheese melts. Turn the flame down to the lowest.
- Add the boiled Pasta and the sautéd Veggies and toss the Pasta until the Pasta and the Veggies are coated well with the White sauce. Check the taste and add additional Salt or Seasonings if required.
- Serve immediately as the White Sauce Pasta tastes well when hot!
Notes
- You can skip the Cream and use only milk if required.
- You can use less Pasta if you want your Pasta to be more creamy.
- You can cut a slice of Cheese (Amul or any other Cheese slice that you use for sandwiches) into strips and throw them into the Pasta 30 seconds before you take the Pasta down from the Stove to have a more cheesy taste.
Nutrition
Calories: 630kcal
Tried this recipe?Let us know how it was!
Seriously awesome! The family loved this.
Thank you! Glad you enjoyed it.