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White Sauce Pasta

A delightful and creamy dish featuring a classic béchamel sauce combined with pasta and vegetables, perfect for family dinners or cozy nights in.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 525
Ingredients Method Notes

Ingredients
  

Pasta & Cooking Essentials
  • 1 cup penne pasta These tubular shapes are perfect for holding onto the creamy sauce.
  • 3 cups water Essential for cooking the pasta.
  • to taste salt Enhances flavors.
  • 1/2 tablespoon butter (or olive oil) Adds richness.
Vegetables
  • 1 teaspoon garlic (minced) Provides a fragrant base.
  • 1/4 cup sweet corn Adds juiciness and sweetness.
  • 1/4 cup broccoli For nutrition and color.
  • 1/4 cup bell pepper Includes a crunchy flavor.
Béchamel Sauce Ingredients
  • 1.5 tablespoons butter Main component for the sauce.
  • 1.5 tablespoons flour Thickens the sauce.
  • 1.5 cups milk Creates a rich texture.
  • 2-3 tablespoons cheese (grated) Adds creaminess.
  • 2 tablespoons heavy cream (optional) For added indulgence.
Seasonings
  • 1/4 teaspoon red chili flakes Offers a hint of spice.
  • 1/2 teaspoon oregano Brings herbaceous aroma.
  • to taste black pepper For seasoning.
  • to taste salt To complement all ingredients.

Method
 

Boiling the Pasta
  1. In a large pot, bring 3 cups of water to a vigorous boil. Once bubbling, add salt to taste.
Cooking the Pasta
  1. Add 1 cup of penne pasta to the boiling water. Cook according to package instructions, about 10-12 minutes, until al dente.
Draining the Pasta
  1. Reserve about half a cup of starchy water. Drain the pasta and set it aside.
Sautéing the Veggies
  1. Melt 1/2 tablespoon of butter in a pan. Add minced garlic and sauté. Add broccoli, bell pepper, and sweet corn with a pinch of salt, cooking for 2 minutes.
Preparing the Béchamel Sauce
  1. Melt 1.5 tablespoons of butter over low heat. Whisk in flour, stirring until smooth for about a minute.
Adding Milk
  1. Gradually add 1.5 cups of milk while whisking. Cook for 4-5 minutes until the sauce thickens and boils.
Finishing the Sauce
  1. Add heavy cream, grated cheese, oregano, red chili flakes, black pepper, and additional salt. Stir until melted.
Combining Ingredients
  1. Gently fold the sautéed vegetables and pasta into the béchamel sauce. Add reserved pasta water if needed.
Serving
  1. Transfer to a serving plate and garnish with additional cheese and red chili flakes. Serve immediately.

Notes

For a vegan option, substitute with almond or oat milk and use vegan cheese. Experiment with various vegetables to suit your taste.