Creamy & Cheesy White Sauce Pasta
ID: b02774f1...
An incredibly creamy and cheesy pasta recipe featuring penne pasta tossed with sautéed vegetables in a rich, velvety homemade white sauce (béchamel).
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🍳 Cooking Flow
Boil the pasta with salt and a touch of oil until al dente, then drain and rinse with cold water. → Sauté chopped garlic, onions, carrots, capsicum, and corn in a pan, season with salt and pepper, and set aside. → Prepare the roux by cooking equal parts butter and flour, then slowly whisk in milk to make a smooth, lump-free sauce. → Season the white sauce with spices and herbs, then toss in the sautéed veggies, pasta, and grated cheese. → Stir until cheese melts and serve hot with garnishes.
Cooking Steps
Brief Cooking Order
Boil the pasta with salt and a touch of oil until al dente, then drain and rinse with cold water. → Sauté chopped garlic, onions, carrots, capsicum, and corn in a pan, season with salt and pepper, and set aside. → Prepare the roux by cooking equal parts butter and flour, then slowly whisk in milk to make a smooth, lump-free sauce. → Season the white sauce with spices and herbs, then toss in the sautéed veggies, pasta, and grated cheese. → Stir until cheese melts and serve hot with garnishes.
Introduction
An incredibly creamy and cheesy pasta recipe featuring penne pasta tossed with sautéed vegetables in a rich, velvety homemade white sauce (béchamel).
Step 1
Prepare 2 cups of penne pasta.
Step 2
In a large pot, bring 5-6 cups of water to a boil, then add salt to taste and 1/2 tsp of oil.
Step 3
Add the pasta to the boiling water, mix gently, and boil over medium flame for about 7-8 minutes until it is 80% cooked (al dente).
Step 4
Drain the cooked pasta and rinse it under cold running water for 2-3 minutes to stop the carryover cooking process. Set aside.
Step 5
Heat 2 tsp of oil in a pan over medium flame. Add 1 tsp of finely chopped garlic and sauté for 30-40 seconds.
Ingredients List
Important Notes
Adding salt during boiling is essential so that the pasta absorbs flavor and does not taste bland.
Do not add too much oil while boiling pasta, otherwise the white sauce will not coat the pasta properly.
Maintain a 1:1 ratio of butter to all-purpose flour (maida) to get the perfect creamy base for the white sauce.
Whisk the flour and butter mixture constantly on low flame to avoid burning it or making it too dark.
Always pour the milk slowly and whisk vigorously to ensure a smooth, velvety sauce without any lumps.
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