By White sauce pasta is a creamy, flavorful dish loved by people of all ages. It combines cooked pasta with a rich, buttery sauce made from milk, flour, and cheese. It’s an easy dish to prepare at home and can be customized with your favorite vegetables or herbs. Here’s a complete guide to making white sauce pasta in about 600 words.
Ingredients You’ll Need
For the Pasta:
- 2 cups of pasta (penne, fusilli, or your favorite shape)
- 5–6 cups of water
- 1 teaspoon salt
- A few drops of oil (optional)
For the Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (maida)
- 2 cups milk (preferably warm to avoid lumps)
- Salt to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon Italian seasoning or mixed herbs
- 1/4 teaspoon red chili flakes (optional, for a bit of heat)
- 1/4 cup grated cheese (cheddar or mozzarella for creaminess)
For the Veggies (optional but recommended):
- 1/4 cup chopped onion
- 1/4 cup chopped bell peppers (green, red, or yellow)
- 1/4 cup boiled corn
- 1/4 cup broccoli or mushrooms
- 1 tablespoon oil or butter for sautéing
Step 1: Boil the Pasta
Start by boiling water in a deep pot. Add a teaspoon of salt and a few drops of oil to the water to keep the pasta from sticking together. Once the water reaches a rolling boil, add the pasta. Cook it for about 8 to 10 minutes or until it becomes tender but still slightly firm to bite (this texture is called “al dente”). Drain the pasta using a strainer and rinse it with cold water to stop further cooking. Set it aside.
Step 2: Cook the Vegetables (If Using)
While the pasta is cooking, you can prepare the vegetables. In a pan, heat one tablespoon of oil or butter. Add chopped onions and sauté them until they turn translucent. Next, add chopped bell peppers, boiled corn, and broccoli or mushrooms. Cook the vegetables for about 4 to 5 minutes or until they soften slightly but still retain a bit of crunch. You can season the vegetables lightly with salt and pepper if you like. Once done, keep them aside.
Step 3: Prepare the White Sauce
Now comes the most important part of the recipe – the white sauce. In a clean pan, melt two tablespoons of butter on low heat. Once it melts, add two tablespoons of all-purpose flour. Stir continuously using a whisk or spatula to avoid lumps. Cook this mixture (called a roux) for 1 to 2 minutes until it starts bubbling but does not change color. Slowly pour in the warm milk while stirring constantly to keep the sauce smooth and lump-free.
As the milk blends with the flour and butter mixture, you’ll see the sauce start to thicken. Continue stirring for a few minutes until it reaches a creamy consistency. Add salt, black pepper, herbs, and chili flakes for flavor. You can also mix in grated cheese at this stage and stir until it melts completely, adding extra richness to the sauce.
Step 4: Combine Everything
Add the sautéed vegetables to the white sauce and mix them gently. Now, add the boiled pasta and toss everything together so that the pasta is evenly coated in the creamy sauce. Let it cook for another 2–3 minutes on low heat so the flavors combine well. You can adjust the consistency by adding a little more milk if it seems too thick.
Step 5: Serve and Enjoy
Turn off the heat and transfer the white sauce pasta to a serving dish. You can garnish it with extra cheese, herbs, or chili flakes. Serve it hot with garlic bread or a side salad for a complete meal.
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